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Reading Terminal’s Cheffiest Butcher Joins a Farm

Nick Macri of La Divisa Meats is now head butcher at Wyebrook Farm

La Divisa/Facebook

Earlier this month, Nick Macri, the man behind La Divisa Meats, a charcuterie and butcher shop in Reading Terminal Market, partnered up with Chester County’s Wyebrook Farm as head butcher at the farm’s on-site shop.

For Philadelphians, that’s a great thing since Macri will now stock an entirely new line of Wyebrook products at his Reading Terminal stand: grass fed cattle, woodland pasture heritage breed pigs, and free-range pastured chickens, all of which open doors to more chef-driven items (after all, Macri launched his career as a chef cooking in some of Philly’s great kitchens, Osteria and Southwark among them) like sausages, pâtés, salumi and oven-ready roasts.

And if you ever find yourself in Chester County, on Dean Carlson’s farm, you’ll get to buy Macri’s expert charcuterie there, too.

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