This butchery, which opened in 1939, is renowned for its selection of peculiar meat and game. On any given day, you’re likely to find iguana, python, or camel patties. It’s also famous as Julia Child’s grocer of choice; she sourced all of the meats for her The French Chef cooking series here. The butcher shop is now a modern marvel that combines rare finds with organic sensibilities. They source a variety of local meats and free-range duck eggs; smoking and confit are done in-house. House-made turducken, a top seller at Thanksgiving, is made from local duck and turkey; organic chicken comes from Misty Knoll in Vermont. Pork is pesticide and antibiotic-free, while grass-fed beef hails from Archer Angus, a family-run farm in Maine that prides itself on happy cattle and progressive herd nutrition. Overwhelmed by the selection? David Crespo, the chipper lead butcher, is happy to dole out advice and discuss each cut’s origins. After shopping, swing by the sandwich counter for homemade duck confit crowned with roasted root vegetables atop local Iggy’s bread—then buy a carton of SoCo Creamery ice cream from the Berkshires for dessert.
Photo: Jeffrey Trunell