Larder — Whole-animal butcher & provisions in Weldon Mills

The case this week

What the animal gave us.

This week: a 26-month Red Angus steer and a Berkshire hog, both from Bright Hollow. Chalked Tuesday.

Dry-aged ribeye30 days on the bone$28/lb
Flat ironthe steak we take home$14/lb
Chuck eyethe ribeye's thrifty cousin$11/lb
Short ribscut thick for the braise$12/lb
Beef shankosso buco rounds$9/lb
Tenderlointhe last of itask · limited
Pork chopsbrined, cut to your thickness$13/lb
Pork shoulderwhole, halved, or ground$8/lb
Fennel & chile sausagemade Thursday$10/lb
Beef cheekstwo per animal, do the mathask · limited

Butcher-paper parcels tied with twine, stacked on marble

The board follows the animal. When a cut sells out it comes off, and it stays off until the next steer hangs. Call ahead and we will hold anything on it for the day.

Whole animal, honestly

Every animal here is raised at Bright Hollow Farm, forty minutes up Route 9, by people we see every week. We buy the steer, not the boxes. So the case holds sixteen ribeyes, and then it holds no ribeyes. Running out is not a supply problem. It is the whole point. Ask what's good instead; something always is.

Porchetta sandwich cut in half on butcher paper

The deli side

Sandwiches till 2.

From 11, or until the bread runs out. The kitchen is four feet of counter, so the menu stays short and the line moves.

Porchettasalsa verde, crackling$14
Meatloafcharred onion, pickle mayo$12
Ham & butterbaguette, black pepper$11
Sausage & pepperstorpedo roll, hot mustard$12
Butcher's lunchcook's choice, changes daily$13

And the larder itself
Broth simmered overnight and frozen by the quart. Leaf lard. Rubs, good salt, dried beans, and the mustard we use downstairs.

Holiday pre-orders

Rib roasts and birds get spoken for early.

Standing rib roastsorder by Dec 18 · pickup Dec 23 & 24
Heritage turkeysorder by Nov 14 · pickup Nov 24 & 25
Fresh hams & porchetta roastsorder by Dec 15 · pickup Dec 23 & 24

A deposit holds it. Call the counter at (555) 555-0147 and tell us how many you're feeding.

Butchery class around the block table, knives at work

Butchery classes

One night a month. One side of pork.

Second Sunday, 6 to 9. June breaks down a side of pork at the block table and you work alongside, knife in hand. $150, aprons and knives provided, a beer at the end.

8 seats at the block, no observers

You leave with the cuts. About ten pounds, wrapped and tied, yours.

Claim a seat

Cooking notes

Ask us how to cook it. We mean it.

Every cut leaves the counter with instructions if you want them. The short versions of this week's three:

Flat ironHot cast iron, four minutes a side, then rest it as long as you cooked it.
Beef shankBrown hard, cover with stock, forget it in a 300° oven for three hours.
Pork chopsAlready brined. Pull at 135 and let it sit; the salt did the work days ago.

June Alder, sharpening steel in hand, at the Larder counter

The butcher

June Alder cuts everything herself.

June spent six years in restaurant kitchens before she followed the meat upstream. Two years apprenticed at a valley slaughterhouse counter, then this storefront in 2021, and every animal since from the same farm. She knows each one's weight before the truck door opens.

She will tell you the truth about the cheap cuts, which is that they are the good ones.

"If I wouldn't take it home, it doesn't go in the case."

Come early. The case doesn't wait.

The Larder storefront on Cooperage Lane at first light

Hours

Tue to Fri9 – 6
Saturday8 – 4
Sun & MonClosed

The case is open till sold out. Some Saturdays that's one o'clock.

Find us

6 Cooperage Lane
Weldon Mills
Open in Maps

Look for the striped awning. The sign is small on purpose.

Phone orders

Call (555) 555-0147 and we'll cut it, wrap it, and hold it at the counter with your name on the paper.