Halal Butchers in Connecticut

The animal must be slaughtered by hand with a blessing, by a Muslim slaughterman, and the shop must keep halal meat separate from non-halal stock. Certification bodies audit this; when in doubt, ask the shop who certifies them.

Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in Connecticut, local processors charge based on this weight. Browse 5 meat processors across Connecticut on ButcherAtlas to learn more about custom carcass purchasing.

To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 5 specialized meat markets listed across Connecticut on ButcherAtlas.