I fancied a meat sandwich the other evening, so I stopped in at Hinckley’s Fancy Meats, a snout-to-tail butcherie at East End Market.
Matt Hinckley is the eponymous owner of the small stand. According to his bio on the website, he has spent a considerable amount of time traveling the world cooking in an array of kitchens, from a beachside cafe in Nicaragua to a Michelin-starred restaurant in New York City. It was in Nicaragua, he writes, that he witnessed a man slaughter and butcher a cow on Christmas Eve and then distribute all of it to local residents to use in their Christmas meals. He says he was impressed that the butcher left nothing behind. That “zero waste” philosophy guides him in his meat market.
The menu is larger than the kiosk space should accommodate. There are charcuterie, sausages, smoked meats and bone broths.
And most of the products are available in sandwiches. Well, not the bone broths; the breads get too soggy.