From Our Editors
Master butcher Manny Sol began working at only 14 years old, sweeping up at a local market after school. Within two weeks, he began learning to prepare specialties at the deli counter, a skill that would carry him through later positions as an executive chef and eventually the owner of his own butcher shop in Orangevale. Today, coolers and freezer cases line the aisles in his shop, showcasing specialties such as farm-raised meats, free-range poultry, wild Atlantic salmon, and even specialty pet foods. "We carry everything," Manny says. "Lamb, alligator, you name it." When asked about his personal favorites, Manny mentions the steaks and the sausages. He carries more than 35 varieties of sausage, including hot sweet hawaiian sausage, lamb-curry sausage, and orange-chipotle-chicken sausage that comes from chicken plucked ripe from chili trees.
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