Tom Mylan and his gang of hipster butchers have been breaking down whole animals at this old-world-style butcher shop since opening in 2008. The store vouches for their products by building personal relationships with the local farmers that supply them with pasture-raised animals. Each day the shop churns out a bevy of fresh sausages, including chorizo, bratwurst, andouille, and both hot and sweet Italian. Their specialized cuts of beef, pork, chicken, and lamb cost a premium, but are well worth it. In the shop customers will also find Marlow & Daughters’ own charcuterie, which is sold along with local cheeses, pastured eggs, and local, organic produce. And in addition to preaching the porcine gospel at the shop and through his butchery classes at Brooklyn Kitchen, Mylan has written for outlets like Gourmet magazine and The Atlantic, where he delves into the quirky stories of what it’s like to be a post-modern butcher.