Type your paragraph here.

​Matt Campbell, proprietor and driving force behind Campbell Meats, brings a unique skill set perfected over his diverse career in the culinary industry. He has worked in highly regarded Manhattan restaurants—Craft (Sous Chef), Spigolo (Chef de Cuisine), The Marrow (Chef de Cuisine) and most recently Chevalier (Chef Charcutier). He has also worked at two of New York’s foremost whole-animal butcher shops—Marlow & Daughters and Harlem Shambles​​

Email: campbellmeatsny@gmail.com

​​Campbell Meats is a whole-animal Butcher Shop & Charcutier scheduled to open in Spring 2016. Located on Cedar Street in the heart of Dobbs Ferry, Campbell Meats will serve retail customers and wholesale buyers of Westchester and beyond; and be a fixture at farmer's markets in the Rivertowns. It's expertly fabricated meats, seasonal produce, and high-quality pantry items will showcase the bounty of The Hudson Valley’s small, sustainable farms and it’s artisanal purveyors. In addition, Campbell Meats will set itself apart from any existing butcher in Westchester and beyond by offering a unique and impressive array of housemade charcuterie far superior to any competitor.

Mr. Campbell has used ingenuity and classic technique to utilize whole
animals from local farms to create simple and delicious charcuterie. His skill
has not gone unnoticed by the New York Times. In reviews of his last two
restaurants, critic Pete Wells has offered his praise:

“A meal there might start with excellent jägerwursts, salty, pink
little sausages split and dotted with drops of violet mustard that
run down the center like buttons on a cuff. There is liverwurst,
too, not the sinister tube that lurks in sad deli cases but a rich
paste of duck liver ground with nutmeg and allspice.”
—The Marrow 2/26/13

“The charcuterie plate is a marvel of offal craftsmanship: duck
rillettes with a bullet of foie gras shot right through the center;
rough-hewed and pistachio-flecked liverwurst; calf’s tongue and
chicken liver mousse layered in a terrine with a bronze jiggle
of Madeira jelly on top; saucisson sec with a clear, bracing
fermented sourness. Wow.”
—Chevalier 8/11/15