Skip to content

Moving to our own site!

October 19, 2010

Please check out our new website and keep reading our blog at!


New Stuff From Massachusetts!

October 13, 2010

We’ve got some new great things in the stores for the fall!

In the Cambridge Store, we have Ooma Tesoro’s Marinara sauce.  It’s locally made in the Berkshires using fresh, locally sourced ingredients.

Also from the Berkshires we have Klara’s Gourmet Cookies in the Boston Store!  We have the Vanilla Walnut Crescents featured in the Boston Globe as well as some others.

Finally, back in the Cambridge Store we’ve just gotten in Hot Chocolate, Organic Baker’s Chocolate, and Fair Trade Organic Sugar from Dean’s Beans from Orange, MA.



Lamb Butchering!

October 12, 2010

This Saturday (the 16th) Ron will be breaking down a lamb from primals to sub-primals! It will be about an hour long demonstration with a question and answer session.

Date: Saturday, October 16

Time: 1-2ish

Location: Savenor’s Cambridge, 92 Kirkland Street

Fee: $35  attendees will receive 10% off their purchase on the 16th.

Sign up: Class space is limited, please RSVP before 5pm Friday.  Email or call the office 617.576.0214 (9.30-5 M-F)

The demonstration will be conducted in a refrigerated room, so please bring a sweater or jacket.

Butchering with Ron Savenor and Chef Robert Grant!

October 6, 2010

Date: Sunday, October 10th

Time: 1 and 3 PM (45 minutes each)

Location: The Butcher Shop, 552 Tremont Street, Boston

Ron Savenor of Savenor’s Market will join Chef Robert Grant of the Butcher Shop to butcher a beautiful Tamworth pig from Round the Bend Farm this Sunday, October 10th.  They will be butching the pig into CSA shares while discussing butchering traditions, the history of Savenor’s – an iconic Boston institution that has been providing prime meats, offal, and charcuterie long before it was trendy – and today’s fascination with butcher shops.

In addition to the butchering demo, Chef Robert will demonstrate how to make two Barbara Lynch Gruppo recipes featured in Primal Cuts and provide tastes of fantastic sweetbreads and a rustic braised dish. These recipes are perfect for the home cook who adores meat, game, and poultry!

Join us for an expanded butchering demonstration with tastes and a lively discussion about butchering technique, trends, and history.  Space is limited, please RSVP to

Copies of the book will be available for $35. [CSA shares available in advance see for more information]

About Primal Cuts:
Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America’s Best Butchers is their modern meat bible. (Random House, October 12, 2010)

Tyler’s Cheese and Chocolate Pairing

September 15, 2010

Over Labor Day Weekend, Tyler (our Operations Manager) braved his way up to Portsmouth, Maine to put together a cheese and chocolate pairing.

Vermont Butter & Cheese Creamery Fresh Chevre with Bequet Salt-Chocolate Butter Caramels: With a simple, mild, fresh goat’s milk flavor, VBC chevre has less than that imported goat’s milk cheeses.  The smoothness of the chevre is balanced with a soft, dark chocolate caramel with a subtle Celtic Sea Salt finish.

Point Reyes Blue Cheese with John Kelly Dark Chocolate Truffles: Made with raw cow’s milk at their California farmstead north of San Francisco, Point Reyes Blue is an all natural cheese aged for a minimum of 6 months.  It is full and mellow,with a long, smooth, sweet finish.  It is paired with John Kelly’s signature Truffle Fudge, which has an incredibly creamy consistency and a dark, rich bittersweet taste, coated in a layer of semisweet chocolate.

Old Chatham Sheephearding Co. Hudson Valley Camembert with Taza Yerba Mate Chocolate Mexicano: Made in the New York Hudson River Valley, the Old Chatham Sheephearding Co., makes their unique Camembert-style cheese with sheep and cow’s milk.  It has a very lush, buttery, satin smooth texture and a flavorful grassy sweet flavor completed with an earthy, spicy rind.  Taza Chocolates, located in Somerville, MA, create organic, artisan chocolates in the authentic Mexican style.  Their stone-ground texture serves as excellent contrast to the Camembert while the grassy notes of the cheese compliment the green tea of the chocolate.

The Farmstead at Mine Brook’s Renaissance and Rademaker Cappuccino Chocolate Sticks: Made in Western Massachusetts, The Farmstead at Mine Brook’s Renaissance cheese is a rebirth of an authentic Port Salut style cheese.  Made with raw jersey cow’s milk, the cheese is semi-soft, with a smooth and creamy texture and a mild, earthy finish. Rademaker is a world-renound chocolatier, known for their Dutch chocolates with amazing flavors and an unparalleled smoothness.  Both the chocolate and the cheese begin smooth and creamy and end on a slightly bittersweet note.

Beecher’s Flagship Reserve Cheddar with Valrhona Caraibe Noisette 66%: Made in Pike’s Place Market, Seattle, Washington, Beecher’s Flagship Reserve was voted America’s Best Cheddar in 2007.  With an incredibly rich, sweet, nutty, mellow and savory flavor, this cloth-bound cheese is open-air aged for 12-24 months.  Valrhona’s Caraibe Noisette 66% dark cholate is made with Caribbean coco beans, giving the chocolate a rich, fruity flavor with hints of citrus.

Happy Labor Day!

September 3, 2010

It’s hard to believe that summer’s already over!

We’ve still got some great local produce – cucumbers, squash, tomatoes, greens, corn – great for the last few days of summer.

We’ve also been marinating some great looking meats, including some steak tips in chimichurri.  There’s also delicious looking local sausages from the Smokehouse in Mattapan as well as Savenor’s Own sausages.  And we’ve also got some really nice looking thick-cut bone-in pork ribs for those of you who really are craving some barbecue.

Love food? Want work?

August 23, 2010

Full Time-Boston

Seeking full-time (40 hrs) green grocer. Employee discount and T-pass available, and after 3 months, health and dental. Please send resume to  Training to start immediately

Basic Information and Responsibilities:

Must be able to work flexible shifts, holidays and weekends
Strong working knowledge of fruits and vegetables as well as local and organic produce
Responsible for ordering, receiving, stocking and merchandising of all produce items.
Checks the competition regularly; identifies new trends in the industry.
Maintains friendly and respectful decorum always toward customers, co-workers, vendors, and all others
Comfortable working in small area
Other Benefits
Discount on all store items
Small busy store with friendly co-workers, time flies!
We will send you to fun food shows
Lots of eating, the more you like to eat veggies the more fun you will have

Part Time-Cambridge Wholesale

Seeking an experienced meat cutter with STRONG cutting and people skills. Must have proven knife skills, working knowledge of meat and an ability to uphold standards. Monday – Friday 7am-1pm.
employee discount. Within walking distance from Red Line (Porter or Harvard) Must pass drug test
Please email resume to or call 617-876-7677

There is also a lot of eating, talking about food and reading about food. Staff is hard-working and friendly!

Part Time Store Clerks-Boston and Cambridge

This is perfect for busy local students looking for part-time work. Possible Full Time hours available during the holiday seasons. You will be stocking, cleaning, and cashiering. There is also a lot of eating, talking about food and reading about food. Staff is hard-working and friendly!

Weekly hours will be 20-30 hrs. Must be able to work anytime from 9am-8pm during week. Very busy during holiday season and will include additional shifts. We are open every day except Thanksgiving, Christmas, New Years and Easter.
Starting at $9.00 per hour.

Email all resumes to

We look forward to meeting you!