Having a resource like Forest Pork Store within walking distance can be really dangerous. It’s not often that one encounters a traditional butcher store; men in white paper hats behind the counter who are actually knowledgable of their craft. Not sure what to do with a pork butt? Just ask and you shall receive.
With a manufacturing plant in Ridgewood (the Ridgewood retail shop closed its doors in July of 2007 after 60 years in business), the last remaining retail establishment is located on Jericho Turnpike in South Huntington, and busy does not even begin to describe the place. I went in last Saturday morning around 9:00am and waited 10 minutes before my order was placed, even with six butchers behind the counter (I mention this only to advise you of how busy the place is. Far, far from any complaint, I am very patient and happy to wait. Couldn’t say the same for Number 60 who couldn’t help herself from uttering huffs and puffs every few minutes, expressing her impatience, but I digress).
In addition to a selection of imported beers, breads, candies, and other staples, the well tended meat department turns over a steady supply of fresh protein on a regular basis (would have read daily basis if they weren’t closed on Sundays and Mondays). Definitely order a couple of TV Sticks, little finger length sausages. Think of them like fresh Slim Jims. I picked up four of them the other day for when I’m sitting around looking for a meat related snack (yeah I said meat). I also picked up a half pound of bacon, of which they sell numerous varieties. The double smoked is excellent and doesn’t require any cooking, but since I needed the bacon to make my short ribs, I picked up the regular bacon. I also picked up a few pounds of short ribs and these great chicken pinwheels (stuffed with ham, cheese and spinach). Something that I haven’t yet gotten into, but other Forest Pork Store veterans can’t stop preaching about, is the fresh, warm leberkase. I’ve been handed the warm, stump of this meatloaf product before and while I definitely give the product its due respect, I still can’t get through the warm bologna feeling it gives me. You try it out and let me know what you think.
The chop meat is always fresh and the meatloaf mix that they have makes great meatloafs and meatballs (its a mix of beef, pork and veal) and they always have marrow bones in the freezer for when you’re arteries need a little clogging.
Open Tues.-Fri. 8am-6pm, Sa. 8am-5pm.
Closed Sundays and Mondays