The Hippo


Nov 19, 2019








“Frankensausage,” cooked up by a customer at The Happy Butchers in Milford. Courtesy photo.

More meat

Check out these other not-as-new (but still in your neighborhood) butcher shops, too.
• Brothers Butcher 8 Spit Brook Road, Nashua, 809-4180,
• Bull Run Beef & Specialty Shoppe 142 Lowell Road, Hudson, 889-1400,
• Concord Beef & Seafood 79 S. Main St., Concord, 226-3474,
• McKinnon’s Market & Super Butcher Shop 236 N. Broadway, Salem, 894-6328; 2454 Lafayette Road, Portsmouth, 559-5714,
• Mr. Steer Marketplace 27 Buttrick Road, Londonderry, 434-1444,
• Olde Tyme Butcher 1100 Hooksett Road, Hooksett, 669-3001,
• Pasha Halal Market 167 Elm St., Manchester, 938-9231
• The Prime Butcher 201 Route 111, Hampstead, 329-7355; 58 Range Road, Windham, 893-2750,

Get to know your butcher
New shops open across southern New Hampshire


Neighborhood butcher shops haven’t gone out of style. Four new ones have opened within the past year in southern New Hampshire, and there’s another one on the way in Bedford. 
More and more, independent and locally owned specialty markets are opening, and butcher shop owners want to be able to provide a unique shopping experience for customers. That includes freshly cut meat, special marinades and prepared foods, plus local food vendors, wine, craft beer, seasonings, pastas and desserts. 
The Flying Butcher
124 Route 101A, Amherst, 598-6328,
The Flying Butcher’s goal is to give customers enough variety for one-stop shopping like a grocery store, but without the feel of a supermarket. There’s a selection of artisan cheese, wine, produce and a kitchen with prepared foods like smoked meats, deli meats and sandwiches.
“We’re a one-stop shop,” Operating Manager Craig Muccini said. “We have prepared foods, a Boar’s Head deli, fresh seafood being delivered six days a week.”
Muccini said there isn’t one type of product category that customers look for at the store (“They really come here for everything,” he said), but what brings customers into The Flying Butcher is quality meat and personalized service. It’s what drives customers to local stores in the first place as opposed to larger chains, he said.
“That’s kind of happening throughout the country, and New England is no exception. The people are starting to appreciate the local businesses again,” Muccini said. “It takes the customers and it also takes the owner as well to take that chance. There’s a need for that out there, so I think people are taking a chance in opening up those types of shops they weren’t opening 15 years ago.”
Like other local specialty marketplaces, The Flying Butcher has a local product inventory, too. It comes with the community aspect of an independent store.
“We support local businesses as well. We have at least 20 smaller vendors in here, with local products being made whether in home kitchens or local businesses, but we like to be a part of the community and we like to be a part of community events as well.”

The Happy Butchers 
222 Elm St., Milford, 554-1339,
Sterling “Tex” Trumphour, owner of The Happy Butchers in Milford, opened the butcher shop last November just in time for the Christmas season. Two days before Christmas, he sold over 400 prime rib roasts to customers, along with a six-page glossy guide with instructions on how to select a roast, prepare it, cook it and serve it (even with recipes for yorkshire pudding and horseradish dressing).
Those extra steps are part of what makes a local butcher shop special. Trumphour knows his customers, what they like to order and how they like their meat cut. Another unique program the butcher shop offers for customers is a customizable family meat plan with a customer finance plan.
“The people here in Milford, they just love having a local butcher shop and they love having their own butcher,” Trumphour said. “I think that’s been a big part of the success. … You’re more focused on one-on-one customer relationship. It’s taking it back 40 years and people are loving it.”
Trumphour grew up learning about the wholesale meat market through his family business and Dallas slaughterhouse. He moved to the Northeast to work in the retail market industry, and eventually worked to help open Stop & Shop stores in New Hampshire. When the chain closed its stores in the Granite State last summer, Trumphour decided to open his own store.
“At that time I had to make a huge decision for myself: Did I want to stay in the fast-paced corporate world of grocery stores … or do I want to just open my own meat market and use what I’ve learned from them over the last 16 years and take what my grandfather and father taught me in Texas?” he said. “I wanted to give the customer a real meat market.”
The Happy Butchers focuses on an inventory of quality meats, including poultry, pork, beef, and marinated meats like steak tips, chicken breasts, wings and turkey tips. The only other products sold in the store are sauces, seasonings and breads, like burger rolls.
The Happy Butchers is also the only store in New Hampshire with 1855 beef, a high-end line that uses the top 15 percent of Angus beef. Trumphour said that exclusive arrangements with vendors, quality and consistency of product, and a personal relationship with regular customers are a few of the benefits to shopping at a local butcher rather than a supermarket.
The next step for The Happy Butchers includes plans to expand into a larger retail space in the same plaza within the next year. Trumphour would like to be able to offer the option to process and butcher meat for farmers next year.
The Wine’ing Butcher
254 Wallace Road, Bedford, 488-5519; 16 Sheep Davis Road, Pembroke, 856-8855; 28 Weirs Road, Gilford, 293-4670; 81 Route 25, Meredith, 279-0300,
Andrew Arguin opened The Wine’ing Butcher in Gilford in 2006, and then its Meredith location in 2009. This summer, two new locations opened in Bedford and Pembroke.
“You get people who definitely want to shop and support local,” Arguin said. “It’s kind of a one-stop shop and a kind of neighborhood market feel.”
The butcher shop includes cuts of beef, pork and poultry, as well as prepared foods and other specialty food items, including pasta and sauces, condiments, candies, wine and beer. Much of the inventory at The Wine’ing Butcher comes from local vendors, which is why some of the products in the Bedford store are unique to that location and may not be in stock in the Meredith store. 
“The first thing we look towards is, ‘Can we get it locally?’” Arguin said. “In the Lakes Region, we’ve been using Fox Country Smokehouse, which is right there in Gilmanton, so they’re right around the corner.”
The Wine’ing Butcher also carries seasoned and marinated meats, and prepared foods, like crab cakes and twice baked potatoes, will be on the menu in 2015, Arguin said.
“The terms that are really buzzwords nowadays are ‘prepared foods.’ That’s something that’s been trending for a few years now,” he said. “When you think about your old-time butcher shop, the one that’s on the corner, if you ask your grandparents or even your parents, the butcher would cut a part of the roast for them or steak for them, even potentially putting together a stuffed roast. … Really, the quintessential butcher shop was the beginning of the prepared foods industry.”
Wicked Good Butchah
460 Route 101, Bedford,
The newest addition to the butcher shop scene, Wicked Good Butchah in Bedford, plans to open on Wednesday, Sept. 17, in the Bedford West Plaza on Route 101 (next to Pizza Mia). The new butcher shop will feature sausage made in-house, 20 marinades, full deli, homemade salads and prepared meals. There’s also craft beer, wine, and a selection of New Hampshire-made products. That includes working on prepared foods with chef Michael Ferrazzani of Ya Mamma’s Authentic Italian Sauces and former Merrimack restaurant. 

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