If you're in charge of preparing your Easter meal and still need that perfect ham or rack of lamb then stop by the La Divisa Meats shop, located at 51 N 12th Street in the Reading Terminal Market (the shop is open today, Friday, April 14 and tomorrow, Saturday, April 15, from 8 a.m. until 6 p.m.):
Nick Macri, owner of La Divisa Meats and Head Butcher at Wyebrook Farm, currently has the following available:
Fresh Porchetta - pork belly wrapped around loin with garlic fennel chilies and parsley for $15 per lb.
“Lambchetta” - boneless lamb saddle seasoned with garlic fennel chilies and parsley for $23 per lb.
Fresh Oven-Ready Hams – fresh, raw and boneless heritage breed hams, cured in maple sugar, sea salt, black pepper, allspice and thyme (3 to 12 lbs.) for $8.25 per lb.
Limited Supply of Applewood Smoked Bone-In Hams (7 to 10 lbs.) for $9.99 per lb.
Various cuts of Jamison Farm all-natural, grass-fed lamb, including:
Legs, bone-in for $10.99 per lb.
Legs, boneless for $11.99 per lb.
Shoulders, bone-in for $8.50 per lb.
Shoulders, boneless for $10.50 per lb.
Rack of Lamb for $19.99 per lb.
Loin Chops for $16.99 per lb.
If you would like more information, please visit www.ladivisameats.com or call the shop directly at (215) 627-2100. You can also follow them on Instagram @LaDivisaMeats, Twitter @LaDivisaMeats and on Facebook/LaDivisaMeats.
La Divisa Meats is committed to offering only the highest quality meat products made from the best local raw ingredients and serves a full line of humanely raised beef, pork, veal, and lamb as well as the finest house-made charcuterie.