YOUNGSTOWN, Ohio (WKBN) – For many people in the Valley, the first stop to make Easter dinner is a butcher shop.
“We sell a lot of ham, lamb and kielbasa,” Badurik Butcher Block Owner Steve Badurik said. So much so, that Badurik said his shop will go through 3,000 pounds of kielbasa this weekend. “We do four different kinds. We do a regular, which is the traditional Easter kielbasa, an Italian with hot pepper cheese and a jalapeno cheddar, which is our traditional Easter kielbasa with some jalapeno and cheddar cheese thrown in there.”
But if you prefer the traditional Easter meat, “We smoke our hams we sell them half, wholes, it’s a nice non-water (ham), which means it’s smoked back to its original weight, which gives it a better texture and flavor profile,” Badurik said.
Badurik said his shop has to smoke several hundred pounds per day to keep up with demand. Some customers put their order in months before Easter.
“You’re trying to make sure you have those orders, getting them ready the night before the morning prior, to make sure everything is going smooth so when people (are) coming in, it’s a nice flow throughout the day.”
Joann McNinch is one of those customers. She just picked up her order of kielbasa and ham.
“I come here all the time, they are freshly cut, it’s just great and it’s close to home,” McNinch said.
If you still haven’t picked up your Easter meat, Badurik Butcher Block is open Saturday.