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The Butchery Archives, Vol. 4
There’s so much to love about this old card: the typography, the period after “Poultry,” the reference to “Hides,” and of course the phrase “veal calves, etc. Makes you kinda woder what that “etc.”...
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What We Did On Our Summer Vacation
Some folks go to Maine, some the Berkshires and Martha’s Vineyard, there’s always a huge contingent that visits the Cape and then, there’s us. We visit farms and butcher shops whenever and wherever...
View ArticleWe’re Cleaning Up
Who says you can’t make a silk purse out of a sow’s ear? At Fleisher’s we are proving that old adage WRONG! Fleisher’s own brand of suds, “Salvage Soap” is produced using beef tallow (generally a waste...
View ArticleRest Easy & Roast Away
There are few things more stunning at a holiday table then a beautiful roast (perhaps with the exception of my Uncle Irv, his ties could have stopped traffic!). It is truly the centerpiece of the meal...
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So You Can’t Leave Well Enough Alone . . .
We know you, you’re the one that always has to go that extra mile. You make your own pie pastry with lard AND butter; you make your own pumpkin pie filling (no cans for you!) and a roast that isn’t...
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Tell Us What You Really Think . . .And Win a $100 Gift Certificate
YOU CAN’T BEAT OUR MEAT We’ve had an amazing year at Fleisher’s — we’ve published a book, opened a new store and made new friends and customers. It’s been quite a whirlwind but yet an incredible...
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Meat for the Sweet
You have seen our salacious emails, our pun-ny, bawdy Ts and perhaps you have noticed how we try to slip a double entendre into everything we write but you ain’t seen nothing yet. Check out these...
View ArticleDon’t Fear the Skillet!
Cast Iron Skillet “Do you have a black iron skillet? You are a southern mountain girl, I can’t imagine you would not. Put it on the kitchen table. Turn on the overhead lights. Look into the skillet,...
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I’m Not A Fan of Birds (Pig to Pork Part I)
Hans Sebald at Pig to Pork I’m not a fan of birds. Maybe it’s Hitchcock’s fault. Maybe it had something to do with the time I got cornered in my car on my way to work by a couple of geese nesting in...
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Putting Pork on the Table (Pig to Pork Part 2)
Following the early morning slaughter, we headed back to the shop in Kingston to learn how to transform the sides of pork we’d just seen cleaned of entrails and other very identifiably animal parts...
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The Butchery Archives, Vol. 3
What’s better than an old photo of a butcher? An old photo of a butcher in a top hat. Seriously, I’m gonna have to get Josh, Bryan, and the rest of the Fleisher’s butchers to dress this way. The photo,...
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Brooklyn, Who Loves Ya Baby?
So, as many of you know our Park Slope store opened last week and Brooklyn was there to welcome us with open arms. From the moment the doors opened there has a line of people standing in front of our...
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