Uber Huber Issue 207

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Has anyone else noticed that July feels a little quieter around Dempsey? Every year around this time, it seems like half of Singapore is away on holiday, taking a break and enjoying some time overseas. If you're one of the lucky ones travelling, I hope you're having a wonderful time. And if you're staying put, don't worry, we've got plenty to keep you company this month.

 

You may also notice a few familiar faces around the store looking a little brighter. Our iconic Huber's cows are currently getting a fresh coat of paint, including our much-loved butcher's cuts cow. They've been part of Huber's for many years, and we're excited to give them a well-deserved refresh while keeping their unique character intact.

 

Speaking of things worth discovering, our Meat of the Month is the exceptional Juan Pedro Domecq Ibérico Abanico from Spain. A favourite at traditional Spanish barbacoas, this beautifully marbled cut is packed with flavour and perfect for grilling or searing. Chef Clement has also put together a simple guide showing how to achieve the perfect pan-fry and sear at home.

 

We've also welcomed several exciting new arrivals. Discover our handcrafted Rabbit Terrine, a classic French delicacy made with premium rabbit from Hungary, alongside gourmet Spanish specialities including premium Helix Snails and exceptional tuna delicacies from Herpac, as well as Appel Herring Fillets from Germany.

 

Wine and cheese lovers can also look forward to this month's featured pairing: the elegant Graham Beck Cuvée Clive MCC 2015 from South Africa, matched with Sibratsgfäller Bergkäse Extra Aged, a beautifully matured Austrian mountain cheese with a rich, nutty flavour and savoury finish.

 

One final note for your calendars: Huber's Office, Butchery and Bistro will close early at 4:00pm on Wednesday, 29th July, as our team gathers for our annual Dinner & Dance. It's one of the few occasions each year when the entire Huber's family gets together outside of work, and I think they've earned a good meal and a celebration. Business will resume as usual on Thursday, 30th July.

 

Until next month, enjoy the school holidays, travel safely if you're heading overseas, and I look forward to welcoming you back to Huber's soon.

~Andre Huber

Excite Your Appetite!

Earlier this month, members and guests enjoyed an exclusive behind-the-scenes look at beef butchery during Stockyard's Primal Cuts Breakdown LIVE Demo & Tasting.

 

A special thank you to Richard Whittington from Stockyard for sharing his expertise on beef and demonstrating how primal cuts are transformed into a variety of secondary cuts. Guests also enjoyed a live cooking demonstration and tasting by our Gourmet Studio Chef Clement, comparing the unique qualities of Angus and Wagyu beef.

 

From butchery to tasting, it was a unique opportunity to discover beef from a whole new perspective.

 

Keep an eye on your inbox for more exclusive tastings and member-only experiences coming soon.

This month's featured cut is the highly prized Ibérico Abanico from Juan Pedro Domecq, one of Spain's most celebrated producers of premium Ibérico pork.

 

Considered one of the most unique and flavourful cuts of the 100% Ibérico Bellota pig, the Abanico is found between the ribs and loin near the shoulder. Its exceptional tenderness, rich nutty flavour and juicy texture come from the natural infiltration of fat developed as the pigs roam freely and feed on acorns in Spain's dehesa woodlands.

 

Its thin profile and generous intramuscular fat make it ideal for high-heat cooking, allowing the fat to render beautifully and create a delicious caramelised crust while remaining wonderfully juicy inside. Equally suited for the grill, barbecue or frying pan, it's a versatile cut prized by chefs and Iberico enthusiasts alike. You can find it in the freezer section at Level 1 of Huber's Butchery.

 

Chef Clement also shares his simple pan-fry and searing method for achieving the perfect result at home. Click on the video below to watch the magic happen and hear that satisfying sizzle for yourself.

A true French delicacy, our new Rabbit Terrine is handcrafted by Chef Yip from our Gourmet Studio, using a recipe created by our General Manager, Thomas Kreissl.

 

Made with premium rabbit from Hungary, this elegant terrine is slowly prepared with Chablis, juniper berries, bay leaf, star anise and fresh parsley, creating layers of delicate flavour and aroma. The result is a beautifully balanced terrine with a tender texture, subtle sweetness, and savoury depth, complemented by gentle herbal and spice notes.

 

Perfect as part of a charcuterie spread, served with crusty bread, cornichons, and a glass of wine, this is a must-try for lovers of fine European cuisine.

 

Available now at Level 2, Huber's Butchery, while stocks last!

Discover a true Spanish delicacy with these premium Helix Aspersa Muller snails, farm-raised in Cuenca and carefully prepared using traditional artisan preservation methods.

 

Choose from two delicious varieties:

 

Cooked Snails in Brine
Tender and naturally cooked, these snails are perfect for traditional Spanish stews, rice dishes and your own gourmet creations.

 

Cooked Snails in Gourmet Sauce
Prepared with a rich blend of garlic, nuts and aromatic ingredients, they're delicious served warm as a tapa over toasted bread.

 

Bring a taste of Spain to your table with these unique gourmet specialities. Available now at Huber's Butchery, in-store and online.

Introducing two exceptional seafood delicacies from Herpac, a family-owned Spanish producer renowned for its traditional curing and smoking expertise since 1986.

 

Smoked Bluefin Tuna Belly Carpaccio
Made from the prized belly cut of bluefin tuna, this delicacy is traditionally smoked and hand-sliced, offering rich marbling, a buttery texture and deep savoury flavour.

 

Mojama Extra Dry Tuna Loin (Pre-Sliced) Often referred to as the "Iberian ham of the sea", this premium cured tuna is crafted from the finest inner loins and carefully salted and cured to deliver a rich umami flavour and delicate texture.

 

Perfect for antipasto platters, wine pairings and gourmet entertaining. Available now at Level 2, Huber's Butchery and online.

Straight from Germany, Appel Herring Fillets are now available at Huber's Butchery in two classic flavours: Mustard Sauce and Tomato Sauce.

 

Made with carefully selected herring fillets and crafted with generations of expertise, these ready-to-enjoy favourites are packed with flavour and versatility. Enjoy them on toast for breakfast, toss them into a fresh salad, or serve them with crackers and bread for an effortless snack or light meal.

 

Ideal for keeping on hand when you need something quick, satisfying and full of flavour.

 

Find both flavours at Level 2 of Huber's Butchery.

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