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HELP KICKSTART ECB


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HELP KICKSTART ECB


It's Time to Grow and WE need your help

The only whole animal butcher shop in Orange County, Electric City Butcher has been providing the best responsibly-sourced whole animal meats from small, family-owned farms in California for the last two years, and now it's time to grow!

!!WE NEED YOUR HELP!!

We are asking for your support with expanding our retail location to include more than 250 additional square feet of retail space--that's a 50% increase in the shop's size. Visit our Kickstarter Campaign for more details.

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The Shop


The Shop


Photo Credit: OC Parenting

Photo Credit: OC Parenting

Electric City Butcher is built upon relationships – our relationship to you, our relationship to sustainable farmers and humanely raised animals, and your relationship to the food that you serve to your friends and family.  ECB is modeled after our family’s shop in Sicily, where guests arrive with an idea of what they’d like, have a conversation with the butcher and leave with freshly prepared cuts.  We take the time to offer personalized service and the highest quality products, because we believe that it matters what we serve to our family and we believe that you will taste the difference.

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The Love of Labor


         "I have always been a hard worker, even as a little boy my brother and I would compete with each other to do a better job.  My father would take us work with him, and allow us to work just as hard as his day laborers. It was there I found a respect and love for things that were made, molded and crafted by our hands.  I didn't start to Cook or Butcher until 2006, but when I start something new I like to understand where it was founded and these two things have a lot of history.  I started reading old books, and working with old cooks to get a base of understanding and skill that it took to become what I believed to be “A Real Butcher".  For us at ECB, it is all about respecting the animal that was sacrificed for us to consume.  That does not mean that "everyone" needs to eat very little bit, but it does mean that we need to use it in a holistic respectful fashion, making the most of every bit we have offered to us.

      After years of travel and training I had come to the conclusion that I would open a Butcher Shop to represent me and my beliefs that should go into consumption by us carnivores. Electric City Butcher, lends its name from my hometown Schenectady, New York's nickname and its operating cause from my cousin's in Sicily.  So keeping in line with the respect and fashion of old world European butcher's, we at Electric City Butcher work is this same manner.  To respect and preserve the product we will cut to order, and deliver a fresh, educated product to each guest." - Owner, Michael Puglisi

The Love of Labor


         "I have always been a hard worker, even as a little boy my brother and I would compete with each other to do a better job.  My father would take us work with him, and allow us to work just as hard as his day laborers. It was there I found a respect and love for things that were made, molded and crafted by our hands.  I didn't start to Cook or Butcher until 2006, but when I start something new I like to understand where it was founded and these two things have a lot of history.  I started reading old books, and working with old cooks to get a base of understanding and skill that it took to become what I believed to be “A Real Butcher".  For us at ECB, it is all about respecting the animal that was sacrificed for us to consume.  That does not mean that "everyone" needs to eat very little bit, but it does mean that we need to use it in a holistic respectful fashion, making the most of every bit we have offered to us.

      After years of travel and training I had come to the conclusion that I would open a Butcher Shop to represent me and my beliefs that should go into consumption by us carnivores. Electric City Butcher, lends its name from my hometown Schenectady, New York's nickname and its operating cause from my cousin's in Sicily.  So keeping in line with the respect and fashion of old world European butcher's, we at Electric City Butcher work is this same manner.  To respect and preserve the product we will cut to order, and deliver a fresh, educated product to each guest." - Owner, Michael Puglisi

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THE CREW


THE CREW


Michael Puglisi

 

Michael comes from years of a fine dining background and is bringing his many years of culinary training to the people of Orange County.  Michael has a deeply rooted passion for sustainability and has many ideas to bring awareness to food lovers everywhere.  His heart is as big for his business as it is for his family.

Richard Lu

 

The second in command here at the Electric City Butcher, Richard Lu is talented and a treasured asset of the team. Together with Michael they are able to provide the highest quality of service and attention to detail, as one can tell by their pedigree.