Boardman Bridge Butchers Make the Cut
By Charles Dubow
Photos by KTC Marketing,

So you’re having a few friends over for a cookout this coming weekend, but don’t have time to get to the butcher. What do you do? You call Boardman Bridge Butchers and, whether you are looking for T-bones or Tomahawks, they will deliver.

Recently opened on Kent Road in New Milford, across from Boardman Bridge, the shop was founded by two jovial veterans of the profession, Marc Rohlsberger and Donald “The Sausage King” Feiler. Rohlsberger has been in the business for 38 years, including serving as head butcher of Lespinasse at Manhattan’s St. Regis Hotel, and as general manager of all the DeCicco & Sons gourmet markets. That’s where he met Feiler, who was managing the DeCicco branch in Somers and has been a butcher since high school.“We have contacts all over the industry,” says Rohlsberger. “We can get prime aged beef from suppliers in Hunts Point as well as organic meat from local farms.” 

And they’re selling more than beef.  “We are working with two fish vendors to get the highest–quality fish, and are also cooking and selling our own dry aged beef and prepared meals, such as chicken parm and handmade sausages. We want to provide the area with the best meat, pork, poultry, and seafood at affordable prices. We want to serve the whole town.”—boardmanbridgebutchers.com