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.
CHRISTMAS orders.... Of course I am accepting Christmas orders, and will be at the market on December 23. (this will be my LAST market until the end of February - see note below). If you need something specific please email email@example.com all orders will be on a first come first serve basis. (There isn't enough local prime rib for everyone!)
Mangalitsa pork - You may have heard about it. It is a distinct type of pig, originally from Hungary, known for producing the "wagu of beef". I have recently met with (on a customer request) one of the farmers from The Lilac Farm in Cape Breton - and I'm planning on bringing some in just in time for Christmas.
Please check out their website and let me know your thoughts on purchasing and eating this delicious product.
The Honey Garlic sausage is back! Although Honey Garlic is a staple flavour for many, locally it is actually a seasonal flavour. The honey is collected and processed in the fall from my dad's bee hives and the garlic is picked and dried and comes from my mom's work! This sausage is the MOST local for me and is a family affair!
Beet and Feta
I am excited to share that I have an opportunity to stage in two different butcher shops in Montreal this winter. Because I cannot be in two places at once this unfortunately means I will be away from Alderney Landing Market from Dec 30 and returning February 24, 2018.
Although this break is longer then ideal, I'm hoping I will return with new ideas and experiences as well, give ya'll some time to clean out your freezers.
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 firstname.lastname@example.org
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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