Joe's Meat Shoppe - North Hampton, NH

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Rt. 111 - 229 Atlantic Ave
North Hampton, NH

Phone: (603) 964-6152

The Meat Wagon


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Cured Ham is leg meat that has been dry- or wet-cured. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

Joe's features John Morrell E-Z-Cut hams. E-Z-Cut hams are dry-cured, with no water added. They are prepared the old-fashioned way; slowly cooked and hardwood smoked for twice as long as most hams. You can count on E-Z-Cut hams to be more tender, flavorful, premium-quality hams. E-Z-Cut hams are not only lean, but also full of old-fashioned flavor that turns any meal into a celebration.

E-Z-Cut includes boneless hams and bone-in hams that are available in a variety of sizes. For over 40 years, E-Z-Cut has received the Good Housekeeping Award for quality.

Blue Seal Kielbasa

Blue Seal Kielbasa


The upper part of the shoulder, known as the Boston Butt, comes from the area near the loin and contains the shoulder blade bone. It is a well-marbled cut which can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue.

It is available at Joe's either bone-in (averaging six to nine pounds) or boneless (averaging four to seven pounds).

Goes great as barbecue pull pork. Just add the sauce.

Boston Butt



Pork Chops - Center cut Chops ... Lean and tender,

Pork Chops


Loin Chops - Cut from the sirloin end of pork.

Loin Chops


Pork Tenderloin - Super tender, average 1lb, bake or grill with sauces.



Pork Roast - Loin (sirloin End) or center cut bone in.

Boneless Pork RoastAlso we can bone and tie .. make it boneless!


Crown Roast is an attractive special-occasion entreé created using a pork rib roast/rack of pork that is tied into a circle, ribs up. Joe's expert butchers will trim the tough meat away from the end of each rib so that the bone is exposed, a technique called "Frenching", which makes for a classic presentation.

Crown Roast


Back Ribs originates from the blade and center section of the pork loin, which is known for the "finger meat" between the bones. Back ribs also are referred to as "baby" back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.

Back RibsSt. Louis ribs

Back RibsMajesty Baby Backs


Blue Seal Kielbasa is one of the best Kielbasa's money can buy!

Blue Seal Kielbasa

Blue Seal Kielbasa

Bianco Italian Sausage is great on the grill!

Bianco Italian Sausage

Bianco Italian Sausage

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