Old school, Free range, Butchery opens doors in Fourways Fourth Generation Butcher Open’s Up – Eric’s Butchery

Old school, Free range, Butchery opens doors in Fourways Fourth Generation Butcher Open’s Up - Eric’s Butchery
Old school, Free range, Butchery opens doors in Fourways Fourth Generation Butcher Open’s Up - Eric’s Butchery

Eric Diamond envisions a lot for his brand-new, traditional-style family owned Butchery which opened on the 17th August at the Rustic Timber centre on Witkoppen Road in Fourways. Eric’s Butchery plans to bring old school back, connecting with clients on a personal level and serving customers with the same familiarity we remember from yesteryear. Cuts will be made to orders placed with Eric, and you will walk out with your meat in brown butchers’ paper, tied with string – like a gift from your friendly neighbourhood butcher.

After completing his Mastery in Butchery in England, Eric won a number of awards – including for his home-made pork sausages, beating the British at their own game.

Eric is a fourth-generation butcher and a local entrepreneur who is hitting the butcher´s block on the head with the nostalgia of community, where everyone knew the local butcher. He is also infusing a passion for clean eating and respect for the produce. Eric’s Butchery is a fully-fledged grass-fed free-range butchery, sourcing meat from animals living on free-range farms. This also means no preservatives, colourants or hormones are added. Added to this, Eric has a wide range of sauces and spices which he makes himself – with no extra additives or unhealthy ingredients. Eric´s Butchery also features a zero plastic packaging policy.

“As the produce is from the farm and to order, stock is to some extent limited. However, I invite customers to talk to me about what they are looking for. I want to be the local, small family run butcher that sources any product you. If we don’t have it, we can get it! All free range of course” says Eric.

Heading to the Butchery used to be an adventure. Dad would sit in the driveway, revving the Isuzu while Mom would round up the kids. Dad and the butcher would greet each other like old friends, with much handshaking and “howzits”. Mom would peruse the options straight from the farm; a ribeye for Dad, kebabs for herself and a whole ton of sticky marinated ribs for the kids. The meat would be tied up in brown butchers’ paper, tied up with string, and off the family would go, ready for an evening around the braai.

This was the classic ritual; something which could only be achieved through a strong personal connection with your butcher and knowing that the produce he served was fresh and wholesome. It was a time when the connection with people and respect for the produce were equally as important.

Just like it should be and will be at Eric’s.

Visit the shop at Rustic Timber Centre, 42 Witkoppen Road, Fourways. Follow Eric’s Butchery on Facebook @ericsbutchery


Issued By: The Lime Envelope
On Behalf Of: Eric´s Butchery
For Media Information: Sarah Martin

Tebogo Makola

Telephone: 011 467 9233

011 467 9233

E-mail: [email protected]

[email protected]

 

 

 

 

 

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