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After a soft launch last week, Custom Meats of Fairfield will officially open its doors Saturday with a daylong celebration featuring samples of succulent pulled pork, steak and burgers and demonstrations by head butcher Tim Frosina.
“We opened last Tuesday and business has been great so far,” said owner Jeff Cutshall. “The community seems to value and appreciate the fact that we are entirely local, organic, and produce all our products in house.
“Many have come in asking if we carry a specific cut and it's a pleasure to let them know that since we are a traditional whole-animal butchery we can supply them with any cut they desire.”
Custom Meats selections include pork belly, bavettes, a bevy of smoked meats and “butcher’s cuts,” such as oyster steaks.
On Saturday, Frosina and his team will demonstrate how to expertly break down both a cow and a pig, Cutshall said. The shop will be open from 9 a.m. to 7 p.m.
Located at 1903 Post Road — next to Isabelle et Vincent bakery — Custom Meats is billed as the only 100 percent locally sources, traditional whole animal butchery in the state serving organic, non-GMO, nitrate-free, fresh and healthy meats.
The shop sources all of its beef, pork, lamb and poultry from small farms in Connecticut and New York, most within 75 miles of the store.
Want to know more? Follow Custom Meats on Facebook and Instagram at @custommeats or e-mail info@custommeatsct.com.
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