La Divisa Meats Takes Over for Border Springs Farm Stand

Nick Macri, who has been working at the Border Springs Farm Stand in the Reading Terminal Market is now taking over the stand and rebranding it La Divisa Meats.

The stand will continue to serve Border Springs lamb but will also add Country Time Pork, grass-fed veal and whey-fed pork from Birchrun Hills Farm.

Macri has dabbled in the butchery and charcuterie game before. After leaving Old City’s Beneluxx in 2009, he was working to get La Divisa Specialty Meats off the ground as a wholesale operation. But then he went back into the restaurant game at Southwark.

Macri, who was well regarded for his charcuterie while the chef at Southwark will offer an exciting line of products that include:

  • Hennepin Coppa (which helped him win Hop Chef in 2013)
  • Zaatar Salami
  • The Devil’s Toothpaste – ‘Nduja
  • Pork Roll
  • Chili
  • Lamb Bolognese
  • Carnitas
  • Ramen Broth

Check out the full La Divisa Meats menu here.

La Divisa Meats [Foobooz]

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