“An eat, drink, and be merry culture is part of what we want to portray,” says Nathan Cousineau. “We want customers to have a few drinks, sample some food, and shop.”
You’ll regularly find Nathan standing at The Meat House’s in-store cooktop sautéing handmade sausage or crafting made-to-order sandwiches to offer guests just that experience.
A rich combination of savory brisket and aged cheddar cheese, The Meat House’s beef and cheddar sausage is best enjoyed smoked. General manager Nathan Cousineau recommends using a mix of lump charcoal and split pecan wood for the smoke. Cook at 195 degrees for around 1.5 hours until internal temperature reaches 150 degrees.
Nathan leans on expertise as a chef and butcher in his role as general manager at the new Fuquay-Varina specialty shop. If he’s not cooking up samples, you’ll find him behind the meat counter making specialty sausage or answering questions from customers.
“Having a butcher onsite, so people can talk with him and ask for what they want — that one-on-one customer service is awesome,” says The Meat House owner Ani Walsh.
Ani has experience on her side, too, boasting 20 years working in the food industry. Her family hails from Spain, and she’s brought her love of European wines and charcuterie into the selections at The Meat House as well.
With many Southern Wake residents moving from the Northeast, Ani wants to recreate the feeling of a corner butcher with unique offerings and specialty cuts of beef and pork.
“Picanha is one of my favorites,” she says. “It’s a Latin cut that is hard to find.”
A fast favorite has emerged with customers: the house made Chevalatta, a pinwheel sausage with pork, parsley, parmesan, lemon zest, and white wine.
“It’s a classic Italian sausage characterized by its spiral shape. Chevalatta has a rich, meaty flavor with a blend of Italian seasonings,” Nathan says.
He recommends serving the sausage with roasted red peppers and onions, or on a crusty roll.
“It also pairs well with grilled vegetables, pasta dishes, or even as part of a Sunday barbecue,” he says.
Chevalatta, classic Italian spiral sausage, is versatile to prepare and can be grilled, pan fried, or baked. Cook 4 to 5 minutes a side, using your preferred cooking technique over medium heat, until the sausage reaches an internal temperature of 145 degrees.
“Four to five minutes gets you that perfect texture and juiciness. I usually pair it with an Italian wine at dinner. My favorite to use is Ercole Monferrato DOC Bianco 2023. Its harmonious blend of fruit flavors and crisp acidity makes it a great choice for everyday sipping.”
— Nathan Cousineau, general manager, The Meat House
Another bestseller — “a favorite with our regulars,” according to Nathan — is the Brisket & Aged Cheddar Beef Sausage made with a custom blend of brisket point, chuck, smoked pork belly, and 17-year aged cheddar, resulting in a robust, hearty flavor that’s great on the grill.
“Think classic barbecue plate for additions and sides,” Nathan says. “Creamy slaw, spicy pickles, mac & cheese, and cornbread.”
“We are excited to announce that we will be offering a small selection of artisan sandwiches,” says Nathan. “These will feature a variety of cured meats and quality cheeses sliced to order.”
Customers won’t want to miss The Fuquay Fhilly, Nathan’s take on a gourmet Philly cheesesteak, featuring shaved ribeye, caramelized onions, and a house-made aged cheddar cheese sauce. Or the Meat House Italian, which stacks hot capicola, sweet soppressata, aged provolone, a dressed salad, and sweet pepper relish.
