Barb's Butchery - DisplayBarb Fisher is the owner and operator of Barb’s Butchery, a butcher shop in Beacon, NY that sells nose-to-tail meats from local Hudson Valley farms. Everything at Barb’s is made on premises.

Staying local is important to Barb, who’s lived in Beacon for more than a decade. A career as a college math teacher brought Barb to the Hudson Valley and the Hudson Valley’s passion for supporting high quality locally sourced food will keep her here.

Barb’s Butchery sells grass-finished beef, pork, lamb and poultry, and everything—from the hot dogs to the jerky—is made in-house.

It may be surprising that someone with dual degrees in mathematics and no real experience in a commercial kitchen would become such a passionate butcher. But Barb loves making the products by hand and playing the mad scientist who finds creative ways to squeeze familiar favorites like pot pie and loaded baked potato into sausages.

Barb’s Butchery Prepared Meats:

  • Artisan Smoked Deli Meats
    We make deli ham, roast beef, turkey breast, brisket, corned beef, pastrami, liverwurst and chicken bologna.
  • Bacon
    Hickory-smoked slab pork bacon is always available. Sometimes we make a molasses-ancho bacon as well as a crushed red pepper and honey bacon. Just ask – Barb’s always looking for an excuse to make these. Pork jowl bacon is always available and nitrite-free bacon is in our freezer.
  • Cooking Needs
    Grass finished bone broth that simmers for 72+ hours. Chicken and pork stock. We render fats: chicken schmaltz, pork lard, beef and lamb tallow are available. Pickled mustard seeds, pickled jalapeños, cooked bacon bits and chimmichurri sauce.
  • Pub Grub
    Pub Grub are all beef smoked meat sticks – ready for snacking.
    Mild – Pepperoni – Spicy – Summer
  • Steak
    Barb’s will marinade a steak for you and have it ready for you to take home and cook. Just give us an hour or so and we’re happy to marinade for you!
  • Other Goodies
    We make whole smoked chickens as well as smoked pork chops. They’re not always in the case, so give us a call if you KNOW you’d like such, we’ll make it for you. Chicken Liver Pâté is now available in the case. Roasted Chicken – please give us 2 hours notice Smoked Chicken is usually available in the case. Head Cheese is now available in the case.

Barb’s Butchery Made In-House Sausage

Beef Sausages

  • Cheesy Meatball – Smoked: All the spices you’d want in a 100% beef meatball mixed with lots of Romano cheese, fully smoked.
  • Cheddar Hot Dogs (not really sausage!)
    Our hot dogs, 100% grass finished Angus beef, with a lot of cheddar…a lot!
  • Hot Dogs (not really sausage!)
    Like your grandma remembers. 100% grass finished Angus beef.
  • Red Hot Hot Dogs (again, not really sausage!)
    Our hotdogs but add a kick! Still 100% grass finished Angus beef

Chicken Sausages

  • Appple
    The apples are sautéed and added to a spice blend of cinnamon, nutmeg and brown sugar.Breakfast
    Like our pork breakfast sausage…it’s a little ginger, a little sage, a little pepper.
  • Buffalo and Blue Cheese
    Spices that mimic buffalo sauce mixed with crumbled blue cheese.
  • Cordon Bleu
    Small diced ham (made in house of course) with swiss and our version of dijon mustard in a chicken sausage. GRILL THIS!
  • Curry – Yellow
    Slurry a traditional yellow curry spice blend -oh the flavor, and…!
  • 11 Herbs and Spices Sausage (KFC’s recipe)
    The 11 secret herbs and spices were leaked in the Chicago Tribune Au- gust 2016, so we made sausage.
  • Honey Mustard
    A little bit of honey and a whole bunch of whole yellow mustard seeds.
  • Italian-sweet
  • Whole fennel seeds speak for themselves.
  • Pot Pie
    Yes…yes it is…it’s chicken pot pie inside a sausage. There are carrots and peas and celery and onions and put it in a bun for a crust-hack.
  • Spinach and Feta
    Lots of chopped spinach and lots of crumbled feta are mixed with some garlic and other spices.
    Sun Dried Tomato and Basil. Dried basil is added with oil-infused sun dried tomatoes to make a great addition to any pasta dinner.
  • Three Cheese
    This sausage has a blend of Parmesan, Romano, and Asiago cheeses and plenty of pepper and parsley.

Lamb Sausages

  • Apple and Onion
    It’s a savory blend of apple and onion, like our pork sausage, but add some red wine into the mix.
  • Loukaniko
    Traditional Greek sausage that’s a mixture of pork and lamb, with fennel, garlic and orange zest. Available smoked.
  • Merguez
    It has lots of cumin, cayenne, fennel, coriander, cinnamon, garlic, red wine, and olive oil mixed into 100% lamb. This sausage is made using lamb casings.
  • Spicy Olive and Feta
    This sausage combines crushed red pepper, cayenne, whole fennel, lots of feta and sliced black olives.
  • Red Curry
    Traditional red curry spices and masala, slurried in olive oil and added to 100% lamb. This sausage is made using lamb casings.

Thessaly

Pork Sausages

  • Andouille
    It’s a Creole style sausage with lots of garlic and lots of onion. Available fresh or smoked.
  • Apple and Onion
    A spice combo of cinnamon, allspice, and sage complements a sautéed apple and onion for a balance of sweet and salty.
  • Argentinian Chorizo
    Mix pork, beef and bacon together, and add garlic and Malbec red wine.
  • Bangers (English or Scottish)
    It’s an English breakfast favorite with ginger, sage and mace. English has bread crumbs (gluten) while the Scottish has oats (no gluten).
  • Bratwürst
    A German classic: it’s everything you want in a fresh brat. Ours are spiced like they are in the Thüringer region.
  • Smoked Cheesy Brats
    Our classic brat, add cheddar and parmesan. This one’s smoked!
  • Breakfast
    A simple sausage that boasts a bit of ginger, a bit of sage and a bit of pepper and some fennel.
  • “Burn Your Face Off” Hot Pepper Sausage
    This is one of our spicier sausages, made with seed-in jalapeños, haben- eros, serranos, cherry bombs, italian peppers and poblanos seasoned with cayenne, crushed red peppers, chili powder and chipotle.
  • Cajun Boudin
    Pork, pork liver, white rice, onion, parsley and green pepper complimented with cayenne and clove, emulsified to the perfect texture.
  • Cheese and Parsley
    This is a simple favorite made with a blend of parmesan, Romano, and asiago cheeses along with plenty of pepper and parsley.
  • Chorizo – Mild
    In a Mexican tradition, this fresh sausage has a mix of ancho, cayenne, dark chili, crushed red peppers and crushed hot peppers and is just hot enough.
  • Chorizo – Hotter
    Same flavors as the mild chorizo except this one’s hotter!
  • Garlic-Parm
    There’s fresh garlic and some thyme mixed with oodles of parmesan.
  • Green Chilis and Hominy
    There’s a nearly a quart of small diced poblaños, jalapeños and long peppers combined with another quart of pureed, roasted poblaños and jalapeño peppers. Add hominy.
  • Irish Bangers
    There’s a full cup of breadcrumbs in every pound of our Irish breakfast sausage, and nearly as many eggs. It’s softer than most of our other sausages; just imagine how much gravy these can hold!
  • Italian – Sweet
    A traditional, mild, Italian-style sausage with whole fennel throughout.
  • Italian – Hot
    Start with our Italian-sweet sausage and add crushed red pepper.
  • Kielbasa
    A traditional Polish sausage with garlic and spices. Available fresh or smoked.
  • Loaded Baked Potato
    Cubed chunks of potato, cheddar cheese and bacon bits are added to pork seasoned as if we were making sour cream dip! Amazing.
  • North African Mint Sausage
    Fresh cilantro, garlic and mint are added to cumin, cayenne and a bit of fennel.
  • Pear and Kale
    The kale is sautéed, the pear is diced and we mix in some mustard powder along with some coriander and garlic.
  • Pickled Jalapeño and Apple
    Sliced pickled jalapeño, apples and scallions added to pork seasoned with all the spices you really want in braised pork belly!
  • Portuguese Linguisa
    A blend of paprika, cayenne, black pepper and garlic, emulsified, and smoked.
  • Toulouse
    A traditional and simple French sausage featuring red wine and garlic. It’s a perfect addition to your cassoulet!