The Hungarian Butcher

Order a Fresh Thanksgiving Turkey from The Hungarian Butcher!

Orders are due by this Friday (11/8). Don't miss out on these beautiful birds from Primaterra Farm's in New Lexington. Find more details using the button below.

Fresh Thanksgiving Turkey from The Hungarian Butcher Click here for an update from The Hungarian Butcher!

Tamale Tuesday is going to be goood this week! Ox tails get smoked then braised with an ancho chiles sauce then wrapped in masa and warmed to perfection.

As always, packs will be ready at 11am tomorrow!

The kids may drive you crazy this weekend on their sugar high, so treat yourself to some ‘adult candy’ (booze and meats and cheese). Find this Late Harvest bottle on our shelves all the way from Hungary. 🇭🇺 “Scents of orange blossom; fresh and bright, with a creamy texture and crisp flavors of apricot and orange. Sweet but balanced, with just enough tangy acidity.”

We have lots of other imported wines for you to check out too!

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Where else do you think all the blood goes? 🧛🏻‍♂️ HALLOWEEN LIMITED HOURS. We will be closing up shop at 4pm tomorrow 10/31 so we can be a part of our community during trick-or-treat. Thank you for understanding, come grab your goods before 4:00!

Here’s a look at the turkeys from Primaterra Farm in New Lexington getting corralled and prepared for processing. These birds have lived a beautiful life being free range with no antibiotics or gmos. They are naturally raised with love until they hit your Thanksgiving dinner table. You have just a little over a week until our ordering deadline. Head to our website (link in bio) for all the details!

TAMALE TUESDAY is one with lots of labor of love this week. Pork Cheek w/ Pipian, which is a kind of mole sauce. You can see all the ingredients that’s Gaby cooks down to make this one of a kind flavor.

Available Tuesday when we open at 11am or just give us a call at 614-600-2254 and we can hold a pack back for later pick up.

We saved the WURST for last… BRATWURST 🇩🇪

We carry these in the shop year round and are great on the grill on indirect heat, boiled in beer or pan fried slow and low. They’re perfect on a bun with kraut, with your favorite mustard or both!

It’s a great day for a bologna sandwich, because it’s National Bologna Day!! 😂 Ours is made right here in the shop with no fillers AND we spike it with garlic because garlic makes everything better. Now… decisions decisions… have it as a cold cut sandwich or fry it up with crispy edges on toast?

We will hold on to these warm and sunny days while we can! The shop is stocked with anything you need for the grill or smoker. This weekend will be perfect to fire up whatever you’re working with and make some great bbq.

TAMALE TUESDAY will be ‘Pollo con Slasa Verde’ this week! Tender roasted chicken with Gaby’s fresh salsa verde inside of warm masa. How many do you think you could eat?? 👀🫔

How the case starts 👉 How it is right before opening

It’s Sunday so we’re open from 12noon-4pm for you to stock up on everything you need this week. Roast in the crock pot, bacon for breakfast and sliced meats for lunch? What’s on the grocery list this week?

Week 3 🇩🇪 Weisswurst AND Currywurst!

That’s right, we brought back the Weisswurst again this week because it was so popular 2 weeks ago! If you missed it last time, now’s your chance.

We will also have our Currywurst available in the case until sold out.

Currywurst is the best selling sausage in Germany. Currywurst sausage is to Germans what a hot dog is to Americans. In Berlin, Currywurst is sold on every street corner served with “curry ketchup”. It’s usually served with a roll, bread or french fries. The flavor profile is very similar to our bratwurst.

They are both in the case now, first come first serve.

Boss’s Day. Our boss man is the best. Chef Dan is an admirable leader because he recognizes that we are all human and is always eager to help the crew learn and grow. He is always supportive of what is going on in our personal lives outside of the shop as well as inspiring us while on the butcher block. He is ‘The Hungarian Butcher’ and the heart behind the entire mission of the shop and our little butcher family is better because of him. Help us show him some love today.

🔪CUT OF THE MONTH: Chuck Roast

A chuck roast is a cut of beef that comes from the shoulder area of the cow. It is known for its rich flavor and is typically well-marbled with fat, which helps keep the meat tender and flavorful during cooking. Chuck roast is often used for slow-cooking methods such as braising or pot roasting, as the connective tissues break down over time, resulting in tender meat. It’s a popular choice for dishes like pot roast, beef stews, and shredded beef sandwiches. Due to its tougher texture compared to more premium cuts, it is usually more affordable and considered a versatile option for many recipes. This is what you’re going to want in order to make ROSIE’S RAGU from last weeks post. 🤤

TAMALE TUESDAY 🧀🌶️🫔 Tomorrow, Gaby’s tamales are “queso con rajas”. He sautéed onions and tomatoes tossed with fresh jalapeños and made his own queso fresco to make these masterpieces. Grab a pack of them tomorrow when we open for lunch or call us to hold some back for a later pick up.

SAUSAGEFEST continues! This week’s feature is Leberkase! This German Loaf literally means “liver cheese’. Ours is made with pork, pork livers, white pepper, mace, and coriander. We will also have a Pizza version with sauteed leeks, bell peppers, our Hungaroni and cheese.

Traditionally, it’s served hot (which we will have HOT on Saturday only) and pairs very well with mustard and pretzels. It’s also great served cold on a sandwich with pickles- if there’s any left over. First come, first served.

It’s TURKEY TIME. We just published our pre-order form to reserve yours. Use the link in our bio or visit hungarianbutcher.com! This year we are sourcing our turkeys from Primeterra Farm in New Lexington. The birds are free range pasture raised with no hormones, antibiotics or GMOs ever administered. Each will be 14-18lb but if you need a bigger one just let us know and we can make it happen. All other details are on the order form.

Let us know if you have any questions, and tell us how you plan on cooking it this year… roasting, smoking, frying?

ROSIE’S RAGU is our recipe of the month!

Rosie likes to marinate her beef in the Calabrian chili paste, salt, pepper, and parsley for as long as possible, but it isn’t necessary. Toss the raw beef in those ingredients and sear them on med-high heat. Browning = Flavor! To allow some deep color on the beef, be careful not to overcrowd the pan, do multiple batches if needed. Set the beef and the juices aside on a plate and sauté your onions and garlic in olive oil over medium heat for 3 mins. Add your celery and carrots and sauté until translucent (this vegetable base combination is called soffrito in Italian cooking). Stir your tomato paste and add in the wine, cook for a few minutes. Return the beef and juices to the pot, along with the remaining ingredients. Bring the pot to a boil, reduce to a simmer, and cover for 2 hours (or until your beef shreds like Tony Hawk). Remember to stir your pot a few times while it cooks, and taste as you go! Rosie probably added way more salt than she calls for.

Serve with any pasta you like; Rosie made some fresh fettucine noodles and topped it off with grated asiago & basil.

Here is your ingredient list:
#2.5 Chuck Roast from The Hungarian Butcher (RL Valley Farms)
¼ C hot Calabrian Chili Paste OR Red Chili Flakes (to taste)
1 Tbs Salt
1 Tsp Fresh Cracked Black Pepper
3 Tbs Olive Oil
1 Diced Onion
1 C Diced Carrot
1 C Diced Celery
28 oz San Marzano Crushed Tomatoes
3 Tbs Tomato Paste
1 C Dry Red Wine
1.5 C Good Beef Bone Broth (from THB)
1 Sprig each of Thyme & Rosemary
AT LEAST 5 Cloves of Minced Garlic
3 Bay Leaves
Parmesan/Asiago/Romano block ends (optional)

It’s National Pierogi Day and we couldn’t pass up the opportunity to should out our favorite Lady… !! Karli showed you all how she gets down with pierogis last month and how easy but wonderful they are. We stay stocked up with multiple flavor options. You double whammy support small businesses when you grab a pack from our shop! Do you have a favorite flavor yet?

TAMALE TUESDAY! Puerco en chile negro.

Gaby braised pork in a dark rich salsa, similar to a mole. He used 4 different dry chiles to make the salsa. Anchos, pasilla, mulato and cascavelon! It’s mild and full of so much flavor.

They will be available at 11am! Last week sold out during lunch hour, call us if you need us to hold some until a later pick up. (614-600-2254)

If you’re prepping for the week, come by and grab some of our house mortadella! Beautifully blended with pistachios and pork fat and then sliced very thin to order. No fillers and gluten free!

Our shop hours are 12noon-4pm today for you to stock up.

SAUSAGEFEST has started! During the month of October we will be celebrating Oktoberfest our own way by making some special German sausages for all to enjoy. This week’s feature is the Weisswurst!!

This traditional Bavarian sausage literally means “white sausage”. It’s a pork sausage that’s flavored with parsley, lemon, ginger and leeks. These are fully cooked ready for you to take home and steam, peel and eat. These are best served with a beer, mustard and pretzels. Tradition is to eat these before noon for breakfast or as a snack before lunch!

This recipe is one that Chef Dan learned from a German Butchery class last year with Felix Geiger () Stay tuned for more sausage specials for the month of October for Sausage Fest! All sausages are first come, first served until sold out.

Check out this stunning MORCILLA (de arroz) that’s in the case now! We love doing these old school traditional recipes. Have you ever tried some of our unique offerings like this? What did you think?

We’re honored!!

These kind of things motivate us everyday. We’re so happy to get feedback on a delivery box that made it to the hands of someone longing for those traditional Hungarian foods. We know Dick will probably never see this instagram post, but we thank him so much for taking the time to write us.

Check out what we can ship NATIONWIDE on hungarianbutcher.com!