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MEAT & SEAFOOD

Known as one of Connecticut’s finest butcher shops, we feature exceptional service and custom cut meats.

 

With over 100 years of experience, knowledge, and talent passed down through generations, our highly-trained butchers are able to answer questions and accommodate any request. All meat is cut fresh daily at our old fashioned meat counter.

  

Need a meal idea? Just ask our butchers and staff to suggest a meal plan for any occasion. Whether it’s a dinner party, backyard BBQ,  or dinner at home, they can help alleviate some of the stress of hosting. 

Not enough time to cook? No problem. Choose from our marinated or stuffed meats like steakhouse or teriyaki beef tips, marinated chicken cutlets, stuffed pork chops, chicken cordon bleu, and much more. We also carry fresh seafood everyday featuring fresh Atlantic salmon, swordfish steaks, fresh jumbo sea scallops, crab cakes & more!

Call ahead if you have questions or to place and order 860-232-1075.  We are now offering curbside grocery pick up for your convenience.

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Butcher Specialties

We pride ourselves in making our own sausages and hand pressed gourmet burgers.  We are constantly creating and executing the most innovative combinations to keep us on the culinary cutting edge.  

*Sausage Varieties:

Kielbasa, Andouille, Garlic &Parsley, Extra Hot, Lamb Merguez, Lambdouille, Sweet Apple Chicken, Jalapeño Cheddar, Chorizo, Bratwurst, Bacon Jalapeño Bratwurst, Lamb Chimichurri, Veal Knockwurst, Bangers, Currywurst, Sun-Dried Tomato Chicken, Turkey Spinach Feta, and Louisiana Hot Links

*Gourmet Burgers

Brisket Beef, Black and Blue, Bacon Cheddar, Texas, Portobello Swiss, Buffalo Chicken, Sun-Dried Tomato Chicken, Jalapeño Cheddar Sausage, Turkey Feta Spinach, Black Bean Veggie, and Salmon 

*May vary by season

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Here's a sampling of what our butcher has to offer. . .

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Cooking Suggestions:

 

Hall's Whole Beef Tenderloin Roast
Preheat Oven to 400º.
Bring roast to room temperature.
Season outside of tenderloin with Hall's Canadian Seasoning.
Roast whole tenderloin at 400º for 40 minutes.
Turn oven off & leave the roast in oven for an additional 10 minutes.
Keep oven door closed during entire 50 minutes.
Roast will be medium rare. 

Hall's Standing Rib Roast
Preheat oven to 500º. 
Rub roast with flour, salt & pepper, tent with foil.
Roast at 500º for 15 minutes per rib. 
Turn oven off and leave roast in the oven for an additional 2 hours. 
DO NOT OPEN OVEN during cooking.  Roast will be medium rare.

 

 

Hall's Famous Spoon Roast

Preheat oven to 350º, bring roast to room temperature.

Season roast with Hall's Canadian Seasoning.

Roast at 350º for 21 minutes per pound for medium rare or 24 minutes per pound for medium.

Stuffing Recipe for Crown Roast of Pork

Brown ground pork.

For 16 rib roast: 

Saute 1/2 cup chopped celery and 1/4 tsp minced onion in oil.

Add browned ground pork and 2 cups of bread or cracker crumbs,

1/4 tsp of salt, 1/8 tsp paprika,1/2 cup chopped apples and 1/2 cup stock. 

Keep warm until ready to put in the roast.

Increase amounts accordingly for larger roasts