15% on all Savenor’s Bacon on Saturday January 28 in Cambridge and Boston

Savenor’s House Rubs & Spices

Try a complete assortment of our own formulations of herb & spice rubs for cooking meats:  Prime Beef Rub, Green Chile Rub, Citrus Herb Rub, BBQ Rub, Rosemary Garlic Rub, Roasted Chicken Rub.  Vegetarian friends can use these for cooking too

We also have seasonal favorites like whole or ground nutmeg, whole or ground allspice, cinnamon and cloves- try a mulling spice assortment with oranges!

Savenor’s Butcher Shop Rillettes

These small jars are packed with the finest snackable, spreadable goodness. Rillettes are finely chopped meat or fish, salted and cooked slowly with fat and herbs. Pair with crackers or a nice crusty bread. Choose from:

• Trout Confit Rillettes (with lemon and capers)
• Duck Confit Rillettes
• Rabbit Rillettes
• Rattlesnake Rillettes
• Smoked Salmon Rillettes
• Smoked Tuna Rillettes (with house citrus rub)
• Pickled Sea Bass (with shallots, ginger, balsamic and spices)
• Foie Gras Mousse with 2% Black Truffles

Cookies & Chocolate

For a sweeter gift, browse our cookie and chocolate shelves for some carefully selected and well-crafted goodness. Unique and world-traveled chocolate bars like Vosges Haut-Chocolat are sure to please: they are dark chocolate with such flavors as cinnamon-chili, bacon, or almonds & sea salt. We happily offer cookies from Lark Fine Foods, a family craft bakery in Essex, MA. The “Cha-Chas” are spicy, rich chocolate cookies that will make your tastebuds dance! Also try Mighty Gingers, Whole Grain Ladybirds (crisp 100% whole wheat oat cookies with cranberries and bittersweet chocolate), or Salted Rosemary Shortbread. We also recommend Effie’s Homemade Oatcakes and Tate’s Sugar Cookies, or just see what other surprises we have on our shelves when you come in to browse. Our large selection of teas and jams is another great place to find hostess gifts or create a gift basket.

Our Prime and Local Beef, Lamb, Pork and Poultry will be on their finest display.

Our Butchers are also preparing Fois Gras Mousse and Torchons for your traditional table.

They are also smoking pork bellies, beef and fish for your non-traditional table.

Our cheesemongers will have the finest in local New England cheeses, luscious cremes and spreads.

Check our grocery shelves for Christmas puddings, sauces, chocolates and cocoas to sweeten your holidays.

Click here for PDF menu - Click here to order online!

Inside each is a scrumptious chocolate treat that will make your day! Each and every piece has an incredibly creamy consistency (like a chocolate truffle), and is coated in a delicious layer of semi-sweet chocolate – and the result is a chocolate experience unlike any other. Flavors include Dark Chocolate, Caramel with Walnuts, Vanilla, and many more.

Or take one home to someone special if you want to be extra nice and make THEIR day. Perfect for treat baskets and stocking stuffers!

• Matt Jennings, Farmstead & La Laiterie, Providence, R.I.

12:15-1:00 Hind Quarter of Grass Fed Beef from Archer Angus Maine

• Adam TIberio, Tiberio Meats

1.30-2.15 Whole Lamb from Vermont

• Tom Daly, Savenor’s, Boston.

2.30-3.15 Chicken Chicken! 4 Chix from Upstate New York

• Micheal Ehlenfeldt, Stonehearth Pizza, Cambridge

Please forward current butchers resume to mark@savenorsmarket.com, thank you!

Savenor’s Butcher Full Time

Requirements

–1-3 years RETAIL butcher experience
–Professional knife and trimming skills
–Ordering experience
–Strong communication and interpersonal skills
–Strong customer service skills and a team focus
–Willingness to be flexible with hours
–Enthusiastic, mature and friendly manner
–Hardworking, reliable and physically fit as lifting up to 50 lbs is required
–High standard of personal presentation
–Ability to motivate and achieve high sales
–Must pass cutting test

Benefits
Blue Cross Health and Dental (after 90 days)
Company Discount (20%)
MBTA Pass Program
Employee Parking
Vacation time after one year
Description of other skills

–Interacting in a professional manner with customers, answering, re-directing or resolving their inquiries or concerns to ensure satisfaction

–Setting up, breaking down, cleaning and safely operating a variety of scaling, pricing, lifting and other power equipment

–Cutting beef, poultry, lamb and pork into retail cuts, labeling and packaging them in trays using packaging equipment

–Observing sanitation practices and procedures to prevent contamination

–Acquiring a good working knowledge of various Public Health & Safety issues

–Using and maintaining hand tools and accessories correctly and safely

–Inspecting meat/poultry products, receiving and checking shipments against invoices, noting any errors

–Handling frozen products and maintaining refrigeration controls to prevent spoilage

–Displaying and maintaining meat products, analyzing sales volumes

–Ordering proper product as directed by Manager

–Maintaining written records such as work or service orders, as well as making sure product labels are clear, concise and meet requirements

–Completing financial transactions when required

Join Savenor’s Butcher and Chef Mark Gaudet Saturday June 18 9:00-10:30 in our Cambridge Location! $75.00 per person

Mark will walk you through the differencs between Texas Beef Ribs, St Louis Ribs and Baby Back Ribs. Trimming, Prepping and Cooking will be covered as well as tasting samples of all three.

At the end of class your gifted loved one will be given a gift of a Savenor’s apron, Savenors In-House BBQ Rub and choice of Texas Beef, St Louis or Baby Back to take home and practice with!

Purchase from our online market at http://bit.ly/mPrW10 or call office 617-576-0214

All classes must be prepaid to hold reservation. 24 hr cancellation needed for refund, thank you

Looking for a switch on the regular beef patties to serve? How about these patties:

Alligator, Antelope, Buffalo, Elk, Llama, Venison, Wild Boar and Yak.

Expensive? Maybe. Boring? Never!