Get Your Easter Meats from La Divisa Meats

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 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.