Guild Commissary Visit

Last week, our Meat Department Manager Colin, arranged for staff members to embark on a trip to the Guild Commissary. We are very fortunate to carry a variety of Guild Fine Meats in our Meat Department; from premium deli meats to fresh sausages and specialty items. At the Guild Commissary Master Butchers Frank Pace and Chef Tom Deckman break down whole animals (beef and pork) with the help of their talented team. It really doesn’t get any fresher or more local. This state-of-the art, Vermont inspected meat processing facility is located right down the street from our store in Winooski, VT. The team uses time honored techniques of meat preservation and butchery to ensure consistency and quality so that they can present the farmers’ products in the best possible light. We were fortune to have Tom himself give us the tour around and here is some of what we saw:



Some of our Healthy Living Staff Members with Tom on the far right.
Showing us some of the the different attachments used on the meat grinder.
Another shot of the meat grinder.
The group with Tom, in the smoking room, the smell was amazing!
The smokers themselves…. in action!
Tom showed us what smelt so wonderful, Breakfast Sausage was being smoked while we were in the room.


Packaged boxes of delicious meat, ready to be delivered to local businesses.