Head of the Block
Whole-animal butchery
Breaks down the carcasses that arrive on Tuesday and decides what goes in the aging room.
Sausage & Charcuterie
Grinding and curing
Runs the small-batch recipes, from the plain breakfast link to the long-cured salami.
Front Counter
Orders and advice
Takes the custom cut requests, weighs everything twice and writes the cooking notes on the label.
Where it comes fromNamed farms within a day’s drive
- Maplewood Farm
- Clearbrook Pastures
- Hallow Ridge
- Sixmile Co-op
- Ashfield Dairy Beef