Customers can bring home the bacon and plenty more from The Butcher's Market, which opened Sunday on Oleander Drive.
The specialty butcher shop was started by a father-son team out of the Triangle area.
“Growing up on-and-off in Wilmington, we always saw a need for a local butcher shop to go and pick up meats for dinner after a great day on the water,” owner Smith Prevost said.
The new location (the sixth in North Carolina) is owned and operated by Prevost, who partnered with the family. “I was a customer for the past 13 years of the Cary/Raleigh store,” Prevost said. “I was able to pester the owners enough to put one in Wilmington – [the] only catch was they asked if I wanted to join in.”
Located across from Trader Joe's in the Oleander Pointe shopping center, the store offers a wide range of meat selections including prime, dry-aged and Waygu along with local seafood. The grocery area is made up of North Carolina-made products including craft beer, salsas, rubs and sauces.
For those with a taste for the exotic, the Butcher's Market features a selection of alligator, emu or frog legs. A line of carryout items is also available for taking home and popping in the oven. “The Butcher’s Market aims to be your best 15-minute shopping experience,” Prevost said.
The owner looks forward to connecting his business with the area. “As a locally owned business we live, work and play in the communities we serve,” he said. “I believe the pandemic has shifted people to supporting small businesses more than ever before.” Prevost hopes to represent The Butcher’s Market at local fundraisers, golf tournaments, festivals and businesses.
For those new to The Butcher’s Market experience or in need of recipe inspiration, check out the company’s YouTube channel
, which features chef Eric Gephart preparing recipes and demos using products from the store.
The Butcher’s Market is open from 9 a.m. to 7 p.m. daily at 4512 Oleander Drive.
A grand opening ceremony is most likely planned for mid-April. “We will have vendors present to sample products, and our grills fired up to try our marinated steak tips/chicken and other products,” Prevost said.
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