Bisson’s Meat Market

Pandemic Resilience: Bisson’s Meat Market Indefatigable

December 24, 2021 / / Discoveries

Another casualty of the world’s Pandemic in Maine was Bisson’s Meat Market, who announced in August that they would be closing after 92 years of serving the Topsham community and beyond. The legendary butcher shop and farm cited these reasons: age and  health of the principles of the farm’s butcher shop and the lack of personnel to serve the throng of shoppers who love this place.  Few of these old-fashioned butcher farm shops still exist today as far-reaching retailers.  Another one, Curtis Meats in Warren, is still running strong.  Though  when I visited last month a sign on the door  said: “Closed due to Covid.”  They reopened soon after, and I was there several weeks ago for my stash of beef, from cows that are pastured on their own fields.

The counter at Bisson’s with an array of meats produced at the farm: butter, cream, milk, beef, bacon, sausage,  ham, salmon pie

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On the Bone: Rib-End Pork Roast Is Tender and Juicy

October 19, 2016 / / Uncategorized

If you’re thinking of the Big Roast, consider a rib end of pork on the bone. Most butchers offer these as boneless roasts, but on the bone renders more flavorful meat.    When I was at Bisson’s Meat Market in Topsham recently, I asked the butcher for a pork roast on the bone.  He then suggested that I get the rib end.  The reason being that it’s a fattier cut that’s very juicy and tender.  The loin cut tends to be dry.

Pork ready for roasting with potatoes and carrots, moistened lightly with olive oil to roast along with meat; stir occasionally in pan juices to keep moist

Pork ready for roasting with potatoes and carrots, moistened lightly with olive oil to roast along with meat; stir vegetables occasionally in pan juices to keep moist

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The time is now for compelling Sunday Brunches, indoor farmers’ markets, fabulous autumn skies, fall menus and winter wardrobes

October 5, 2015 / / Discoveries, Restaurants, Travel

October brought in the first fall weekend that seemed like classic autumn in Maine: puffy cumulus clouds hanging from  bright blue skies; the farmers’ markets in full swing with squash, apples, Brussels sprouts and vibrant root vegetables looking as luscious as ever. Even what we eat and where we go to have it takes on the hues of seasonal change.  I made my first meatloaf since last year.  Sweaters were unpacked, socks covered ankles, jackets donned and a wool blazer worn in the evening. Even a stroll through Portland’s Saturday farmer’s market made me think I should have worn gloves since the brisk winds made the 48 degree temperature feel much colder.

Clockwise: cows grazing on pasture at Bisson's Farm and butcher shop, Topsham; farmer's market at Brunswick-Topsham Land Trust

Clockwise: cows grazing on pasture at Bisson’s Farm and butcher shop, Topsham; farmer’s market at Brunswick-Topsham Land Trust

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