"We are just a classic butcher," says co-owner Eric Finley. That's an understatement. At Chop's new outpost inside the HUB building, Finley offers an amazing array of house-made sausages, pâtés, rillettes and cured meats—coppa, bresola, lardo, lomo, confit, pancetta, bacon. He sells meat, too, most of it locally raised. "No frills, but awesome product," Finley says. He and co-owner Paula Markus (whom Finley calls "the raddest female butcher") use their cured meats to fill sandwiches like the Italian Stallion, a mix of prosciutto cotto, two kinds of salami (piccante and garlic-black pepper) and mortadella, plus provolone cheese.