Welcome to The Butcher’s Blog, now in our fourth year of publishing news and information about our meat products. We wish you a joyful Easter and Spring season. (pictured left and right: Pysansky – Ukranian Easter eggs)Easter: Ham or Lamb ?
Here at Long’s we offer our own in house spiral cut and honey glazed ham on a pre-order (we run out of these fast – pre-order is best to make sure that you have one ready.) We also offer the leg of lamb, and rack of lamb, and our lamb crown roasts are starting to get popular.) Since this blog is going out close to Easter, you will need to call asap to see if you can order or pickup some ham or lamb for your holiday. Want to read a funny blog? Ham or Lamb for Easter?
Tweets for Meats
We sent out some meat tweets at the end of March with links to Easter recipes, a funny blog about whether lamb or ham was the best meat for Easter, and more. @LongsMeatMarket
Our Legacy – A Long Tradition
From Charnelton to SouthTowne Shoppes and Facebook There’s something cool about vintage. To know that a business has been going for over 100 years, and is still family owned. To see the traditions of Old World style artisan meat preparation coming back and enhancing our product choices, and our palettes. This month we are honoring the traditions and time-tested meat preparation methods which are reflected in our goal of providing quality meats both locally and from vintage companies. We also have a legacy that goes back to 1927 on Charnelton St. But you can read about that on our web site if you are interested. Here’s some vintage traditions from a few of our artisan meat vendors.
P.G. Molinari is a name that has meant excellence in Italian salami and sausage for over 100 years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Through four generations, the Molinari family has provided Americans with the finest in salamis and Italian sausages of all types. As a family-owned business, P.G. Molinari and Sons continues the tradition of quality products and service.
Saag’s Products LLC, a small San Francisco Bay Area manufacturer, maintains the tradition of handcrafted sausages and deli meats first practiced by its founder in 1933 and continued today by artisans who take pride in their work. George Saag set out to create authentic German specialty meats and sausages. Using old-world recipes in a small butcher shop in downtown Oakland, California, he perfected his craft and Saag’s quickly became a local favorite.
Boar’s Head -Family owned for over 100 years
The first delicatessen products were distributed using the name Boar’s Head Brand in the New York City area in 1905. Products were delivered by horse-drawn wagon to small delicatessens and “Mom and Pop” stores. By 1933, distribution of Boar’s Head Brand products had grown. It was at that time that the founder, Frank Brunckhorst, dissatisfied with the quality of cooked hams which were available to him, decided that he would open a manufacturing plant of his own. The first plant was started in a small building in Brooklyn with only three employees.Shelton’s Turkey Ranch started in 1924 with one hen and one tom that had been given to Mr. & Mrs. Shelton as a wedding gift. It evolved into a champion breeding facility that received many awards for body conformation and feather color. As an offshoot of the trophy breeding business, the Shelton family began growing holiday turkeys for the folks in the Pomona Valley of Southern California. As demand for the broad-breasted Shelton turkey grew, the emphasis was placed on growing turkeys for the holiday market. It is the largest free range poultry producer in the U.S. and we have Shelton Turkey Breasts @ $3.49 lb while they last …our freezer still has plenty of these. Easter possibilities? News That You Can Use
enjoy a free tasting with some cheese from our deli. Stay tuned for our wine and cheese pairing classes to be announced.
Wishing you all a Happy Easter and Spring season,
Eugene – Logion Web Design