La Divisa Meats is committed to providing Philadelphia with the highest quality meat products made from local raw ingredients. Our focus is on serving you a full line of humanely raised pork, veal and lamb, and producing the finest house-made charcuterie.
Meet the Meat Man!
Before kicking off his 14 year cooking career, Nick Macri grew up in a heavily food-oriented Italian immigrant family in Toronto, Canada. After attending Drexel University, Nick worked as sous chef and chef de cuisine at many of Philadelphia’s premier dinning establishments. He has established himself as one of the city’s authorities on the subject and production of charcuterie. Nick was the winner of the 2013 HopChef competition and was named Zagat Philadelphia 30 under 30 in 2014.
Outside of a restaurant setting, Nick teaches classes and seminars at COOK, Drexel University and the Reading Terminal Market. He is perhaps best known, however, for his ability to grow a mighty fine beard!