Butcher-curated meals for the family.
By popular demand, we are proud to announce that one of our very own butchers, Jacob Fidoten, will be launching a curated monthly meat kit program with PBC. Each month you can expect a handcrafted postcard recipe, a skillfully crafted write up from Jacob, and enough meat and dry goods to feed a family of 4! Learn from Jacob about our meats, the farms we source from, and the exceptionally high quality dry goods you see on our shelves.
All meat kits will be made available for pickup only on the second Thursday of every month; the first pick-up will be January 12th. Choose between a 3-month, 6-month, or 12-month subscription. This is the perfect gift for that special someone in your life!
Through the end of the year, we're offering 15% off all orders. Simply use the code PBC15 at checkout.
A preview of Jacob’s newsletter that accompanies the meat kit:
This month, we’re taking you to the kitchen of the Italian grandma you may or may not have had. With our premium local pork, succulent housemade sausage, and specialty Italian pantry staples, even a novice can make a Sunday gravy nonna would approve of.
Let’s take a look inside…
Boneless Boston Butt, Meili/Gibson Family Farm
If you’ve been to our shop, you’ve doubtless encountered the confusing terminology around pieces of pork shoulder. Maybe you left more confused than you came in. Naturally, while our butchers and mongers are moving seamlessly between breaking down whole animals, cooking up pots of bacon jam, roasting countless beefs and birds, and providing top notch customer service, some things are lost in translation. Here’s the long and short of it—butchers understand pork shoulder as the entire front quarter of the animal, and that primal cut is understood as having three sections from top to bottom. The area where the neck and shoulder blades are is called the boston butt, which is an archaic colloquialism descended from the barrels (called “butts”) which were used to store salt pork in the time before refrigeration. Below that, where the upper arm muscles meet the breast of the hog, is called the picnic ham. Continuing to the ground is the foreshank and trotter, which on a pig is called the “hock.” While we at Prospect Butcher have love for all these meats, the pork butt is unrivaled for intramuscular fat (“marbling,” to the meat nerds), and therefore our first suggestion for an unctuous braise. And while this is a cut you could find shrink-wrapped in the self-service section of your local supermarket, our butts stick out. They’re expertly cut in house from local New York State pigs, heritage breeds raised on open pasture by farmers who really care. This is not “the other white meat.” This is blue-ribbon pork, fat and happy, the ultimate comfort food.
Subscribe to the PBC Meat Kit to continue reading!