ABOUT
WE’RE COMMITTED TO QUALITY AND
TRADITIONAL TECHNIQUE ABOVE ALL ELSE.
OUR BUTCHER SHOP OFFERS THE BEST SELECTION OF MEAT AND SEAFOOD IN ATLANTA .
Heywood’s Provision Company was founded by classically trained chef Patrick Gebrayel in 2011. His goal was to produce sausage and charcuterie that lived up to his lofty standards.
We’re known for our sausage and authentic charcuterie recipes from around the globe.
Early adopters of the farm-to-table movement, we’ve sourced directly from local farms and ranches since 2011.
WHO WE ARE
Patrick Gebrayel, CEC, a graduate of the Culinary Institute of America in Hyde Park, New York, is a seasoned chef and sausage expert. You won’t catch him using those terms, though. He’s dubbed himself Heywood’s “Head Meat Head”.
He climbed the East Coast kitchen ranks, including a formative stint under legendary French Chef Jean-Louis Palladin at the Watergate Hotel in Washington, DC.
Patrick soaked up classical French technique through osmosis and hard work. Procuring extraordinary ingredients (like “whole veal calves, hearts of palm, and live snails,”)
Palladin’s crew created everything from scratch with as little waste as possible. So he decided to make them himself.
Drawing on his expertise in old-world butchery techniques, Patrick approaches production with the rigor of a scientist, aiming for the purest and cleanest flavor.
Batch after Batch.
“Food and science meet together in our shop. We use science to validate the old-style of production that we do.”
– Patrick Gebrayel
WHY WE’RE DIFFERENT
As a USDA-certified processing facility and wholesale meat purveyor, we support our rural community by helping small farmers and ranchers bring their sustainable and heritage meats to market.
OUR PARTNER FARMS
WHERE YOU’LL FIND US
If you are looking for something special for your grill or charcuterie board, we are known for our sausage and expert execution of heirloom recipes from around the globe.
True Bavarian bratwurst, South African biltong, Danish medisterpølse, and even Taiwanese xiang chang made specifically for Chef Andy Chen.
Our charcuterie was deemed “superb” and “worth the drive” by Atlanta Magazine, and our lamb pepperoni has fans as far away as Fringe Pizza Boulder, Colorado.
Fringe pizza with lamb pepperoni
Taiwanese xiang chang sausage
Italian Sausage
AS SEEN IN
TASTE FOR YOURSELF
DON’T TAKE OUR WORD FOR IT.
WE INVITE YOU TO TASTE OUR OBSESSION WITH QUALITY FOR YOURSELF.
