March 27, 2018 – Finishing touches are going on at Monterey Peninsula’s first artisanal butcher shop, The Meatery. Owners Jason Balestrieri and Kevin Hincks hope to open their doors to the public on Monday, April 2, pending final permits.
“We’re going to be hanging up prosciuttos and salamis in the windows over the weekend and will be able to offer deli sandwiches, six hot dishes and all types of meats when we open next week,” says Hincks.
The shop at 1534 Fremont Blvd. in Seaside has been remodeled from the ground up, with an old-fashioned look that includes white subway tile, dark wood and a big tile portrait of a steer gracing one wall. Visible through a window behind the counter, is the kitchen and curing room, where the two former Cantinetta Luca chefs and master butchers will be making their own charcuterie eventually.
The cases will be filled with high-quality cuts of pork, beef, chicken, lamb and poultry items from ethically-focused farms and premium purveyors. The Meatery will specialize in quick custom orders for parties and special events.
Dry aging will begin immediately, but it will be several months before the charcuterie program can get underway. “The California Department of Agriculture has to come and inspect us about a month or month and a half after we open, before we can start curing,” says Hincks.
“There are a ton of hoops we need to go through, that’s why nobody does this,” he adds.
For the inside story on The Meatery see the winter issue of Edible Monterey Bay here…