Team

Tim Frosina, Head Butcher

Raised in Norwalk and a graduate of the University of Connecticut at Storrs, Tim is a local in every sense of the word.  After graduating, Tim decided to focus on what he regarded as important: fixing a broken food system while helping the environment, community, and area farmers.

Tim trained at Craft Butchery in Westport for nine months, but his passion for the lost art of traditional whole animal butchery took him to Corsica, France, a small French island in the Mediterranean, where he experienced and learned French butchery, farming, and culinary techniques. While in France, Tim and his fiancée used their skills to open L’Americanu BBQ, a whole hog, classic American-style barbecue food truck. They sourced whole pigs from local farmers and smoked them in traditional barbecue fashion. After Tim’s food truck venture, he brought his knowledge of old world butchery, cooking and sustainability techniques back to Fairfield with a desire to share them with his community.

Tim loves cooking any meat with wood-fueled fire and smoke, but he has a special soft spot for all things pork.

Bérénice Angelini, Head of Production

Bérénice hails from Corsica, France.  After studying accounting, the desire to travel and experience American culture brought her to Connecticut where she noticed a sharp contrast between America’s food cultures and Corsica’s, which is notable for its local and sustainable food practices.

When she met Tim, they returned to Corsica where they opened a whole hog American-style barbecue food truck: L’Americanu BBQ. From butchering and curing the pigs, to grilling and working the counter, Bérénice equally shared in every responsibility.  Concerned about the food industry and the ethics of animal welfare and meat consumption, she is excited to be a part of the Custom Meats team where she is responsible for producing all of our house-made products, including roast beef, bacon, pulled pork and our lunch sandwiches.

Given the popularity of wild boar in Corsica, it is no surprise that Bérénice’s favorite dish is pork shoulder, smoked for 16 hours until it pulls easily off the bone.

Mairead "Mermsie" Raftery

A Fairfield native, Mermsie’s mother raised her on stories about the farming life she left behind in Ireland where generations of her family raised pigs and sheep and grew vegetables.  Particularly interested in the importance of traditional farming practices and a holistic agricultural approach, she attended the University of Connecticut’s School of Agriculture in Storrs with a focus on Animal Science.  After graduating, Mermsie knew she could find a niche within the burgeoning farm-to-table community in Fairfield County.  She quickly realized that many people had lost touch with their food’s origins and how to eat both wholesomely and joyously.  As a butcher, she recognized she could marry her love of food with livestock agriculture and she soon began her training.

Mermsie’s perfect meal includes an expertly pan-seared steak, preferably dry-aged, served with seasonal vegetables and a glass of red wine.

Mark Castorina

Born and raised in Norwalk, Mark always wanted to have a positive influence on his community.  While attending Keene State in New Hampshire, Mark became aware of how our traditional food production methods impacted our environment.  As a result, an interest developed to find more sustainable practices both at the commercial and micro level.

After Mark returned to Connecticut, Tim introduced him to ethically-raised, grass-fed, and pastured meats and he immediately noticed the difference in taste, appearance, and nutrition.  This further opened his eyes to animal welfare.  With a desire to expand his knowledge and connection to his food, Mark joined the Custom Meats team.

Mark is a huge fa of American barbecue, but if forced to choose a single cut, his favorite is one of our acorn-fed Pork Chops.

Wemerson Oliveira

Born in Brazil, Wemerson is no stranger to meat and grilling techniques. After training at Craft Butchery in Westport, he became Head Butcher and Manager for both Cannibal Beer & Butcher locations as well as Resto, all in New York City.  With a sharp eye for detail and vast culinary wisdom, Wemerson is ready to suggest the next big idea for a meal, whether it’s a special feast or a casual weekday.  He is also fluent in Italian, Portuguese, Spanish and English and has experimented with cuisine from each culture.

Wem’s favorite cut is picanha, simply dressed with rock salt and prepared over a lump charcoal fire cooked rare, of course.

Jeff Cutshall

Jeff has always enjoyed the visual appeal of markets and cooking with fresh and local ingredients.  After a career in finance, Jeff felt there was a void in the local market for fresh, high-quality meat and pursued the idea of opening a butchery in New Canaan, where he resides with his wife, Kate, and their two children.  That pursuit led him to meet Tim and, ultimately, they settled on Fairfield to launch their venture.