S H O P O N L I N E A TV E R M O N T B U T C H E R S H O P. C O M

H A N D C U T,

HUMANELY RAISED ,

N E V E R F R O Z E N

We love where we live, we love to eat well, and our mission is to share it with you.

When we started the Vermont Butcher Shop in 2014, our goal was to deliver the best possible product with personal service and real value to our customers.

We are passionate about our craft. Culinary butchery is as much an art as it is a skill. Every member of our staff is trained in-house, by us.

As Vermont’s only sustainable whole animal butcher, we thoroughly vet each of our partners to ensure they share our commitment and ideals: that food should be local, humanely raised and slaughtered, all natural, and free of antibiotics and hormones. Every cut of meat you select from us comes witha completely transparent story.

At the Vermont Butcher Shop, we guarantee that honest meats and personal service will deliver the highest quality products.

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J.D. Sharp Nick DeLauri

CHARCUTERIEPancetta

Coppa

Wagyu Bresaola

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Using our own recipes that we have been perfecting for years, we offer a line of whole muscle charcuterie. Choose from our sweet pimentón rubbed Lomo, cinnamon clove spiced Bresaola, and choose between our traditional Coppa or our own BBQ-spiced Hot Coppa. Try our Pancetta Tesa: dry-aged to perfection the traditional way for more flavor and versatility. Pair all of these with our personally curated selection of Vermont’s best cheeses.

PORKOur heritage breed pork is all natural, antibiotic and hormone-free. Each animal is raised outdoors with plenty of fresh water and room to roam. Heritage breeds are traditionally bred for flavor which results in more marbled, tender and juicy meat.

Our new Brewmasters BBQ Sauce is a must-have addition to your next cookout. Developed in partnership with Switchback Brewing Co., it boasts a balance of sweet molasses and malty undertones of Switchback’s flagship ale, finished with the smoky spice of ancho and chipotle chili.

All of our pork is butchered by us from start to finish. This means custom orders and no more prepackaged meat. Bone-in pork butts, double thick pork chops, and even porchettas, all made to order.

OZARK STOUT ALEMUSTARD

SWITCHBACKBREWMASTERS

BBQ SAUCE

SIZZLINGSTEAK SAUCE

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Old-fashioned ways — a naturally great taste.

Our sausages are made fresh in-house. Fourteen everyday flavors, plus seasonal favorites. We enjoy developing new recipes and flavors, giving you even more reasons to come back.

Our House Smoked Pork Belly is the answer to No Nitrate No Nitrite Bacon. Seasoned, Apple/Hickory Smoked and glazed with Pure Vermont Maple Syrup, apple cider vinegar, and brown sugar. Slice it and cook it just like bacon. Just don’t call it that. Right?

Our Green Mountain Smokehouse bacon comes from locally raised heritage pork and is hickory smoked.

Delicious house made sausage and freshly sliced bacon.

SAUSAGE & BACON

LAMB GYRO

BUFFALO CHICKEN BLUE CHEESE

POBLANO CHILI

BUTIFARRA DULCE

JAMAICAN JERK PORK

LOUKANIKA

WAGYU BACON CHEESEBURGER

SPICY SOUTHERN BREAKFAST

Popular Sausage Varieties:HOT & SWEET ITALIAN

KIELBASA

CHORIZO

MERGUEZ

SWITCHBACK BRATWURST

MAPLE BREAKFAST

SAGE BREAKFAST

CHICKEN TOMATO BASIL

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These fall-apart, slow-cooked short ribs are perfect for an easy and delicious fall or winter dinner. Our beautifully marbled short ribs seasoned with cinnamon, clove and anise adds the essence of fall to this braise. The addition of Sherry Vinegar rounds out the flavor profile and adds just the right amount of tang to cut through this intensely rich dish. Pair with homemade mashed potatoes, egg noodles or risotto and you’re sure to have a meal no one will forget.

RECIPE

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Braised Beef Short Ribs

Ingredients:5 LBS ENGLISH STYLE SHORT RIBS

3 TBL CANOLA OIL

3 MEDIUM ONIONS

3 MEDIUM CARROTS

3 CELERY STALKS

½ CUP TOMATO PASTE

½ 750 ML BOTTLE RED WINE(USE RED WINE YOU WOULD DRINK!)

2 QUARTS BEEF STOCK

2 TBL CHINESE FIVE SPICE

6 CLOVES OF GARLIC

12 SPRIGS FRESH THYME

1 TBL PEPPERCORNS

½ CUP SHERRY VINEGAR

SALT AND PEPPER

PreparationYields 6 servings.

1. Preheat oven to 350˚. Season short ribs all over with salt and pepper. Heat oil in large dutch oven or sauté pan. Working in batches, sear short ribs on all sides until deep golden brown, about 8 minutes total. When brown, move to plate and reserve. Pour off additional fat, reserving approximately1 tablespoon.

2. Over high heat add carrots, onion and celery, and brown about 5 minutes. Add tomato paste and mix thoroughly. Cook tomato paste until deep red, about 2 minutes. Add Chinese Five Spice.

3. Deglaze pan with half of wine. Reduce until thick, about 2 minutes. Add remaining wine and short ribs. Add enough stock until short ribs are 3/4 covered, but not fully submerged. Add garlic cloves, thyme, and peppercorns and bring to a boil.

4. Cover and place in the oven. Braise for 2-4 hours or until short ribs are fork tender.

5. When tender, remove from oven and place short ribs on a platter. Strain remaining sauce, discarding vegetables. Place sauce back over medium heat in a saucepan. Spoon remaining fat from the top of the sauce and discard. Add vinegar. Season to taste with salt and pepper. Reduce until thick enough to coat the back of a spoon. Serve short ribs with sauce spooned over the top.

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BEEFWe source only the highest quality beef from the northeast: USDA Prime, Grass-fed, and 100% Full-Blood Wagyu. Every animal we butcher is antibiotic and hormone-free and is traceable from start to finish. All our cattle are ethically raised and humanely slaughtered, so you know you’re getting only the best and healthiest protein available. Whether you’re looking for something quick to throw on the grill or a holiday roast to remember, our team will take care of your order.

Richly marbled and

hand-cut for your

best steak ever.

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100% all natural - tender, healthy and good for the environment.

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Available Cuts:FILET MIGNON

TENDERLOIN ROASTS

NY STRIP STEAK

RIBEYE (DELMONICO)

PORTERHOUSE

HANGER STEAK

SKIRT STEAK

BAVETTE

CHUCK (ROASTS, STEW)

SIRLOIN

BURGERS

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Each chicken from The Vermont Butcher Shop has been hand-inspected, so you’re guaranteed the best tasting, naturally-raised bird on the market. However you need your chicken prepared: whole, halves, spatchcocked, legs, breasts (bone-in, boneless, & marinated options), or even cubed, we can do it all, just ask. We can even save you the bones to make that perfect homemade stock and soup so that you get the most out of each chicken.

POULTRY

TRY ITWITH:

SMOKY BUFFALOHOT WING SAUCE

PICKLED GARLIC

WING

LEG

BREAST

THIGH

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Farm fresh — free range and all natural.

LAMBPasture raised — local and heart healthy.

Raised in local open pastures, our lambs are antibiotic and hormone-free. As whole animal butchers, we carefully select each lamb to ensure the highest quality. Lamb makes a truly unique centerpiece, whether a crown roast, butterflied leg, full frenched racks, or loin chops. You will savor every bite.

Our products are fresh and never frozen.

After being prepared, your order is immediately vacuum-sealed to maintain freshness. We work with FEDEX shipping professionals to ensure your package arrives fresh.

Check out VERMONTBUTCHERSHOP.COM for a complete showcase of our offerings. Custom orders are available. Please call 802.362.1000 (our Manchester, VT location) with any questions or requests.

Available Cuts:LEG

LOIN CHOPS

RACK OF LAMB (CHOPS, LOLLIPOPS)

SHANKS

SHOULDER (STEW, ROAST)

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