The butcher case features Maine-raised pastured meats and poultry. We are proud to know the farmers who produce our Beef, Lamb, Pork, Veal and poultry. Their commitment to natural, ethical & sustainable farming fits with our desire to offer the very best quality local meat. Our meats are raised and free from antibiotics and growth hormones.
We offer friendly, comprehensive butchering services. Whether you are looking for a three-inch thick steak, the perfect roast, or fresh house-made sausage, our team has something special to recommend. We are happy to custom-cut or grind any of our meats - just ask!
Here is a partial list of the farms we regularly work with:
Lamb: North Star Sheep Farm, Windham, Two Sisters farm, Warren.
Beef: MOFGA certified organic & Natural Caldwell Family Farm in Turner. Two Sisters Farm grass fed, Warren. Cold Spring Ranch 100% grass-fed, New Portland. Springdale Farm grass finished Jersey beef, Waldo. Spear Farm, Nobleboro.
Veal: Springdale Farm, Waldo.
Pork: Broad Arrow Farm, Bristol. Cold Spring Ranch, Big Daddy’s Farm, Whitefield. Leaf & Caul Farm, Washington.
Chicken: MOFGA Certified Organic Tide Mill Farm, Edmunds. Common Wealth Farm, Unity. Sunny Side Farm, Houlton. Pine Tree Poultry, New Sharon.
Turkey: Pine Tree Poultry, New Sharon. Tide Mill Farm Organic, Edmunds.
Moulard Duck: La Belle Farm, Ferndale, NY.
Rabbit: Three Hares Farm
Bakery & Market
We bake fresh bread daily.
Our White Rustic aka “Morning Bread”, hot out of the oven when we open at 9 am, is a cross between a baguette and a Ciabatta. Enjoy this crusty loaf large, small and roll size.
Our Sourdough was one of eight breads pictured in the March 2015 issue of BON APPETIT Magazine “... and The Best Loaves Look LIke This.” This naturally leavened batard uses a blend of Maine grown and milled wheat and rye and King Arthur white flour.
Every Tuesday we bake fresh loaves of Sesame encrusted Semolina Bread and Semolina Cheese Bread.
Thursday is Sourdough.
Friday brings Country Rye and a dark and crusty Fruit & Nut loaded with apricots, figs and walnuts
Try our Danish style Rugbrod on Saturdays. A dense, rye loaf packed with rye berries, flax seeds and wheat berries.
WE BAKE BAGUETTES EVERY DAY!
Please try our House-made CHOCOLATE SALAMI. This dessert originated in Portugal and has been embraced by many other countries, especially those with a salami making tradition, such as Italy.
This faux salami confection is not made with meat! Instead it is made with a cocoa batter filled with crushed-up cookies and nuts. It is then rolled into a log to simulate both the shape and marbling of a meat based Salami. When served it is cut into disks that can be dressed-up on a plate with a dollop of whipped cream or served simply like a cookie.