Butcher & specialty provisions — Burlington, Vermont
Pasture-raised cuts, house sausages, cured charcuterie and bone broth — cut to order at the block and tied up in paper. Build a box online and collect it at the shop.
From the counter
Two things leave this counter most days: meat broken down to order, and sausages ground and seasoned in the back. Both are made to be cooked simply.
No. 01 — Pasture-raised cuts
Beef, pork and lamb raised on pasture, then broken down at the block — a ribeye for the cast iron, a shank for the long Sunday pot, shoulder for anything that wants rendering.
Take a single cut, or let the weekly box do the choosing for you. Either way it leaves the shop wrapped in paper with the cut and the weight marked on the outside.
No. 02 — House sausages
Seasoning is an argument, and we have ours every week: coarse-ground pork, salt, and a short list of honest things — fennel, black pepper, smoked paprika, garlic.
Fresh links for the grill, a smoked ring for a pot of beans, a patty that behaves in the pan. Tell us how you like yours; the counter is a good place to argue.
The curing room & the stock pot
Two things here refuse to hurry: charcuterie, which waits in the curing room, and broth, which waits on the stove.
01
Whole muscles are salted, pressed and hung until they firm up and go deep red. Everything is sliced to order off the block, as thin or as thick as you like it.
02
The quiet second life of the animal — simmered low until it turns glossy, then put up so there is always stock in the house.
We wrap in paper because you should be able to see what you bought.
Add charcuterie or broth →Classifieds — the special-order desk
For freezers, big tables and cooks who want first pick of the cuts. Reserve an animal and tell us how you cook — the breakdown follows your kitchen, not the other way around.
Whole & half animals · Reservations
Steaks left whole, roasts kept in pairs, shanks and bones saved, the rest ground and wrapped. Everything arrives paper-wrapped and twine-tied, ready for the freezer.
How a special order works
Reserve your animal and tell us the cuts you want — or ask us to choose.
We butcher and wrap to your sheet, and let you know when it is ready.
Collect everything at the shop in Burlington.
Special order desk
Tell us what you are planning — a half for the chest freezer, a whole for a party, a box with four of everything — and we will take it from there.
Start a special orderThe order builder
Pick the provisions, say how often you want them, and we cut, wrap and tie the box for pickup in Burlington.