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    Dining Out

    Butcherie II in Canton prepares for Passover

    A well-stocked meat case and potato latkes (below) are among the many kosher foods available at Butcherie II in Canton.
    Photos by Megan Ginsberg for The Boston Globe
    A well-stocked meat case and potato latkes (below) are among the many kosher foods available at Butcherie II in Canton.

    With Passover approaching, the Butcherie II in Canton is buckling down and getting ready.

    This small but well-stocked shop in Cobb’s Corner carries kosher and specialty food items year-round, but made its kitchen kosher at the beginning of March in preparation for Passover, which begins March 25.

    When David Gelerman opened the Butcherie II 25 years ago, he chose Canton, particularly Cobb’s Corner, because it’s the center of the South Shore Jewish community, right at the intersection of Sharon, Stoughton, and Canton. For Gelerman, he said, it was “only logical.”


    The unassuming shop, which resembles a convenience store, is located in a strip mall, along with a bagel shop and a hardware store. The store is set up so the sweets are front and center when you walk in, providing immediate temptation. A deli case lies just behind those.

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    Off to the right is the register and extending toward the back of the store are rows of shelves with packaged goods, as well as refrigerated cases, including one chock-full of brisket and other meats.

    The brisket, at about $9 a pound, is one of the big reasons to shop here, and customers have a range of choices. A whole brisket consists of a double cut and a single cut. The single is the leanest cut and needs no trimming; the double has a fair amount of fat for people who like that.

    Butcherie II also sells a New York single cut, which is kind of in between the other two. It’s more marbled on the inside, making it the most flavorful cut. One of the butchers recommended the New York cut, and it’s the one Butcherie II uses in-house.

    The New York cut is sold in twin packs. If a twin pack is too much meat to cook in one go, one of the butchers may be willing to separately vacuum-seal the briskets for you.


    When paired with a recipe from Joan Nathan (author of “Jewish Cooking in America”) that entails cooking the meat low and slow, refrigerating it overnight, and reheating it the following day, this cut cooks up tender and flavorful.

    But while some may have time to cook brisket and other Passover dishes at home, customers at the Butcherie II know that prepared foods are popular and convenient in this age of busy schedules and long workdays.

    So ready-to-eat Passover staples abound in the refrigerated cases, from kugels and latkes, to charoset and soups, to knishes and matzo balls. There’s even brisket and gravy and sweet-and-sour meatballs to go.

    In addition to fresh meats and prepared foods, the Butcherie II has shelves packed with canned goods and dry goods and a large selection of Passover groceries, including matzo and Passover sweets, like cookies and cakes.

    Megan Ginsberg writes about food on her blog, Delicious Dishings (