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Monday 09:30 - 19:00 Tuesday 09:30 - 19:00 Wednesday 09:30 - 19:00 Thursday 09:30 - 19:00 Friday 09:30 - 19:00 Saturday 09:30 - 19:00 Sunday 09:30 - 19:00

Huber's Butchery

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Huber's Butchery

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A haven for meat lovers, offering some of the world's finest epicurean meats sourced from renowned artisanal farmers and suppliers. It’s as simple as that.

We are committed to delivering uncompromised quality, perfect for home gourmands and professional chefs alike. Huber's is proud to serve our clients since 2007 and we will continue to excite your appetite at our store and website. We are a European-styled premium specialty store that is poised to redefine the standards of the average meat counter through the use of exceptional service to deliver the finest meat products. We offer the widest selection of meats, sausages and hams- you will not find finer quality or a more varied choice anywhere else. Visit our store at Dempsey, our range of high quality, specially sourced meats is now complemented by a full range of groceries, all to the exceptional standards you expect from us. Take the opportunity to relax with your family in our new bistro, where you can enjoy our fine produce cooked perfectly to your taste until 10pm every night!

01/11/2026

🎄 Christmas Pre-Orders Are Now Open! 🎄

From 1st November to 15th December, it’s time to start planning your Christmas spread with Huber’s! We’re bringing back a delicious selection of festive favourites, from impressive centrepieces and gourmet platters to thoughtful gifts and everything you need for a wonderful celebration. Some of our festive favourites are available in limited quantities, so be sure to get your orders in early before they’re gone!

✨ Here are some highlights to get you started!

🦃 Cooked & Smoked Turkey – Bigger and better this year! We’ve upsized our turkey from 4kg to 5kg, beautifully brined, smoked and fully cooked. Simply heat, serve and enjoy a delicious Christmas centrepiece without the fuss!

🧀 Signature Christmas Charcuterie & Cheese Platter – A delightful selection of premium cold cuts, artisanal cheeses and accompaniments, perfect for sharing with 4–6 loved ones.

🇮🇹 Devodier Ancient Cellars Gift Box – Three exquisite Italian prosciutti aged 24, 30 and 36 months, beautifully presented for gifting or indulging.

🍗 Brisbane Valley Jumbo Quails – Premium Australian quails, prized for their generous size, tender meat and delicious flavour. Perfect for a festive roast!

🦌 Lapin Liha Reindeer – A festive favourite from Finland! With its rich, earthy flavour, natural sweetness and mild gaminess, this Nordic delicacy is a rather special addition to your Christmas table.

🐟 Hebridean Smoked Salmon – From Scotland’s Outer Hebrides, carefully hand-cured with sea salt and hand-sliced. Known for its distinctive peat-smoked flavour, with a delicate smokiness and mellow finish. A lovely addition to your Christmas starters!

And that’s just the beginning! Discover plenty more Christmas favourites, from succulent roasts and gourmet meats to Huber’s sauces and all the little extras that make your festive spread complete.

🎁 Browse our Christmas collection and pre-order online today!

29/10/2026

A Taste of English Tradition, Elevated with Truffle 🧀

Introducing Truffle Gloucester, the latest addition to our cheese selection at Huber’s Butchery. This distinctive English cheese brings together traditional cheesemaking craftsmanship and the rich, earthy character of truffles.

Made from unpasteurised cow’s milk, Truffle Gloucester has a firm, crumbly texture with a creamy, slightly tart and nutty flavour. The addition of truffles lends an earthy, oaky depth, creating a beautifully balanced cheese with a lingering savoury finish.

🍷 Our recommended w**e pairing: Enjoy it with Tesch Spätburgunder "T", a German Pinot Noir whose elegant red fruit notes and gentle acidity complement the cheese’s creamy, nutty character and earthy truffle flavours.

Serve it with artisan crackers, crusty bread or alongside a selection of premium cold cuts for a refined cheese platter. Now available in-store at Huber’s Butchery Level 2!

27/10/2026

A little taste of the Italian Riviera, right here at Huber’s! 🇮🇹🫒

Straight from Liguria, Italy, Olio Roi is a family-run producer with a heritage dating back to 1900, known for its dedication to quality olive oils and traditional Italian specialities.

Their prized Taggiasca olives may be small, but they are wonderfully fleshy, with a tender texture and delicate, fruity flavour that makes them a favourite in Italian cuisine. Now available in two varieties:

🫒 Pitted Taggiasca Olives in Extra Virgin Olive Oil – Conveniently pitted and preserved in extra virgin olive oil, ready to enjoy straight from the jar.

🫒 Taggiasca Olives in Brine – Traditionally preserved in brine, allowing their delicate, fruity character to shine.

Looking for a pairing idea? These olives make a lovely addition to any antipasti platter! Enjoy them alongside Vulcano's Prosciutto, Speck, Kaiserteil or Salami, or pair them with Rubli Marthalen's Swiss Farmer's Garlic Salami and Swiss Nostrano Salami. Add a selection of artisan cheeses and crusty bread for an irresistible spread!

Both varieties are now available in-store at Huber’s Butchery and online!

20/10/2026

𝙁𝙍𝙊𝙈 𝙏𝙃𝙀 𝙄𝙏𝘼𝙇𝙄𝘼𝙉 𝙈𝙊𝙐𝙉𝙏𝘼𝙄𝙉𝙎 𝙏𝙊 𝙃𝙐𝘽𝙀𝙍’𝙎

Meet Caseificio Cavola Matricola 993 Parmigiano Reggiano, a distinctive mountain-made Parmigiano Reggiano from the Apennine Mountains of Italy.

Produced in Cavola, a mountain village around 900 metres above sea level, this exceptional cheese is crafted by a cooperative with roots dating back to 1929. Its high-altitude terroir gives it a signature lactic sweetness, velvety texture and remarkable depth of flavour.

Even more special? Fewer than 20% of Parmigiano Reggiano wheels achieve the prestigious Prodotto di Montagna (Mountain Product) certification. 🏔️

Shave it generously over pasta, risotto and salads, or let it take centre stage on a cheeseboard with cured meats, fresh fruit and a drizzle of honey. Pair it with a full-bodied red or crisp sparkling w**e for the perfect Italian-inspired spread.

Available now at Huber’s Butchery, Level 2, while stocks last.
Ready to take your cheeseboard up a mountain? Come by, pick up a piece and taste what makes mountain-made Parmigiano so special. 🇮🇹

20/10/2026

From the Vineyards of Weingut Tesch 🍷🇩🇪

Meet our latest arrivals from Weingut Tesch, a family-run w**ery with more than three centuries of w**emaking heritage in Germany’s Nahe region. Today, the estate takes a fresh, contemporary approach to Riesling, producing w**es that are distinctly dry, pure and expressive.

Much of their character begins in the vineyard. With soils ranging from limestone and loam to sandstone and volcanic influences, Tesch’s single-vineyard Rieslings capture the personality of each individual site. Across the collection, expect vibrant acidity, citrus and stone-fruit notes, with styles ranging from softer and rounded to distinctly mineral and savoury.

Fresh and wonderfully food-friendly, these Rieslings pair beautifully with seafood, fish, poultry, pork, salads and lighter dishes.

Ready to taste what a difference the vineyard can make? Discover the new Weingut Tesch collection at Level 1 of Huber’s Butchery.

17/10/2026

Sweet, savoury, smoky and beautifully caramelised, these Tare Rib Finger Yakitori make the most of the rich flavour and tenderness of Creekstone Farms Natural Black Angus Beef. Raised without antibiotics or added hormones, growth promotants or artificial ingredients, Creekstone Farms Natural Black Angus represents the top 1% of Angus cattle in the marketplace, prized for its outstanding flavour, juiciness, tenderness and rich, buttery texture. 🥩🔥

Marinated in a homemade tare of sake, mirin, soy sauce, garlic and ginger, the rib fingers are grilled over high heat and repeatedly basted until glossy and lightly charred. Finish with toasted sesame seeds and shredded nori, then serve with steamed rice and pickles. 🍚

Ingredients: 500g Creekstone Farms Natural Black Angus Beef Rib Finger, cut into 1.5-inch cubes; Maldon salt. Tare Sauce: 80ml sake, 80ml mirin, 120ml light soy sauce, 1 tsp grated garlic, 1 tsp grated ginger, 2 tsp sugar. Garnish (optional): Toasted sesame seeds and shredded nori.

Method: Remove any membrane from the rib finger and score the meat criss-cross on both sides. Cut into 1.5-inch cubes, pour over half the tare and marinate for at least 1 hour. Simmer the remaining tare for 10–15 minutes until reduced by half.

Preheat the oven on top grill mode at 250°C. Thread the beef onto skewers and place on a wire rack about 10cm from the top of the oven. Grill for 3 minutes, rotate and baste with tare, then grill for another 2 minutes. Continue turning and basting once or twice until lightly charred and glossy. Brush with more tare and finish with sesame seeds and nori.

Stovetop alternative: Grill the skewers over medium-high heat for 2–3 minutes per side. Brush with tare and continue turning and basting every minute until lightly charred and glossy.

16/10/2026

A Taste of Swiss Tradition 🇨🇭

We’ve welcomed two new Swiss salamis from Rubli Marthalen to our charcuterie selection. Based in Marthalen, Switzerland, this traditional producer brings generations of family craftsmanship to its smoked and cured meat specialities, combining time-honoured recipes and traditional methods.

Swiss Farmer’s Garlic Salami - Hearty and rustic with a rich, savoury flavour and aromatic touch of garlic. Sold as a whole piece, it’s ideal for slicing to your preferred thickness and enjoying with bread, cheese or as part of a charcuterie board.

Swiss Nostrano Salami - Well-rounded and savoury with aromatic seasoning. Sliced upon order, so you can enjoy it freshly sliced for snacking, sharing or adding to a platter.

Add something new to your next charcuterie spread. Find these new Swiss arrivals from Rubli Marthalen in-store and online at Huber’s Butchery.

13/10/2026

Celebrating German flavours, traditions and a meaningful occasion! 🇩🇪👨‍🍳

In celebration of German Unity Day, our German Cooking Class featured a three-course menu curated by our General Manager, Thomas Kreissl, inspired by his German roots and the traditional flavours he grew up with.

Members enjoyed Zwiebelkuchen mit Speck (Onion Pie with Bacon), Rinderrouladen mit Spätzle und Soße (Beef Rouladen with German Spätzle and Braising Sauce), and Pfirsiche mit Amaretti-Füllung (Baked Stuffed Peaches with Amaretti).

A highlight was watching Chef Clement demonstrate the technique of making fresh Spätzle, alongside useful cooking tips for recreating the dishes at home. Thomas also joined the class to share his knowledge of German cuisine and introduce members to Bertram-Baltes Spätburgunder Handwerk, including insights into its w**emaker and the Ahr w**e region of Germany.

A big thank you to all our members who joined us! We hope you enjoyed the tastings, picked up some new skills and had a wonderful time celebrating German food and traditions with us.

Keen to join our future cooking classes and events? Become a Huber’s member to receive the latest news and invitations to upcoming experiences like this!

10/10/2026

A German favourite with an Asian-inspired twist. This recipe pairs the rich, malty notes of Kuchlbauer Abensberger Dunkel with soy sauce, Shaoxing w**e and aromatic spices for a deeply savoury braise.

Made with Huber’s premium Australian Pork Knuckle, carefully selected for its quality, this bone-in, skin-on cut is roasted until golden before being slow-braised until beautifully tender.

Ingredients: 1 bone-in, skin-on pork knuckle (approx. 1.3kg), 20g ginger, sliced, 1 tbsp Shaoxing w**e, water as needed, 1 tbsp neutral oil and 1 tsp fine salt.

Braising liquid: 50g rock sugar, 1 onion, quartered, 4 garlic cloves, 20g ginger, sliced, 5 spring onions (white parts only), 10 black peppercorns, 8 cloves, 2 star anise, 1 cinnamon stick (5cm), 5 green cardamom pods, 1 bay leaf, 1 dried orange peel, ½ cup light soy sauce, ¼ cup dark soy sauce, 1 tbsp balsamic vinegar, 1L Kuchlbauer Abensberger Dunkel (2 bottles), water as needed, and salt and sugar to taste.

Method: Place the pork knuckle in a pot with 20g ginger and 1 tbsp Shaoxing w**e. Cover with water, bring to a boil and cook for 2 minutes. Drain, remove any bristles and pat dry.

Preheat the oven to 230°C on fan-forced top grill mode. Prick the skin, brush with 1 tbsp oil and season with 1 tsp salt. Roast for 20–25 minutes until blistered and golden.
For the braise, melt 50g rock sugar over low-medium heat. Add the onion, garlic, 20g ginger and spring onions and fry for 2 minutes, followed by the peppercorns, cloves, star anise, cinnamon and cardamom for another minute. Add the light and dark soy sauces, balsamic vinegar and Dunkel b**r, then bring to a boil. Add the bay leaf and dried orange peel.

Add the pork knuckle, topping up with water until about ¾ covered. Bring to a boil, transfer to a rice cooker and braise for 3 hours, turning halfway. The pork is ready when the centre bone pulls out easily.

Strain and reduce the braising liquid, skim off excess oil and season with salt and sugar if needed. Thicken with cornstarch slurry, pour over the pork knuckle and serve with blanched Shanghai greens and steamed rice. 🍖🍚

Address

Singapore

Opening Hours

Monday	09:30 - 19:00
Tuesday	09:30 - 19:00
Wednesday	09:30 - 19:00
Thursday	09:30 - 19:00
Friday	09:30 - 19:00
Saturday	09:30 - 19:00
Sunday	09:30 - 19:00

Telephone

+6567371588

Website

http://www.hubers.com.sg/

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