Check here weekly to find out what Brianna will have at the market this Saturday, and learn about seasonal availability of local meats. Market Hours: 8:00am to 1:00pm.
Montreal was a blast but it's great to be home. I'm excited to share my experiences and delicious new tricks with everyone. Watch for some new exciting things in the cases over the next few weeks as well as some returning favourites. Tartar anyone?
I'm really happy to announce that we will be carrying LITTLE DORSET pork full time again. The case will have some fresh pork cuts you've seen before and some you haven't.
Fresh Beef as always with some new cuts as well as a small amount of Veal scallopini.
Old favourites returning this week are
- Jalapeno Cheddar
- Mild Italian
Inspired by Montreal we will be doing some coarse grind FARMHOUSE style sausages - find out this week's variety on Saturday
(Don't worry beet and feta will be back next week)
Custom Butchery & Quality, Nova Scotian raised meats. Ask about our signature sausages, seasonal meats and custom cuts for you! Interested in a special order? Just email email@example.com
Owner/Operator Brianna Hagell decided to leave her boring office career five years ago to pursue her passion of learning about food.
Early on she realized she didn't want to be a chef and work in a restaurant, so decided she wanted to be the person who supplied the best ingredients to the chefs. With her experience within the high-end retail grocery and farm market industry, the challenge of butchering was a natural progression in her path to learning. She quickly realized that people are scared of their food, where is comes from, where it's grown, how it got to their plate; and no industry has done a better job at hiding those steps from the consumer then the meat industry. ‘Vessel Meats to me is a platform for learning for both myself and the consumer; the Alderney Landing Market provides an amazingly supportive community who want to know and learn not only about the life of the animal from farm to plate, but also the best ways to utilize the whole animal.’
Above: Doug Townsend
At Right: Beth Dunham
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