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American Butcher...
passionately produces handcrafted charcuterie
& fresh sausage, featuring Heritage breed pork and locally sourced natural ingredients, for the discerning consumer & chefs alike.
Our Brand Story
The year was 2017 and legendary charcutier, Michael “Sully” Sullivan
was in search of a way to share his passion for producing artisanal salami.
He started by perfecting the classics- Finocchiona, Soppressata, and Toscano-
using local ingredients and all-natural, humanely raised heritage breed pork.
Now working out of a state-of-the-art facility in Birmingham,
Sully and his team continue to honor authentic Italian curing techniques,
while adding a bit of true "Southern Goodness" to each and every bite.
American Butcher offers an ever-expanding portfolio
of raw sausage links and patties.
In addition to all-natural pork products,
we offer links and patties featuring chicken and lamb,
all humanely raised, and hormone and antibiotic-free, naturally!
OUR VALUES
All Natural Ingredients & Humanely Raised Heritage Breeds
All of the pork in American Butcher products are sourced from American pig farmers that meet or exceed the requirements of the National Pork Board’s Pork Quality Assurance® Plus program Click here to learn more.
The farmers with whom we are proud to partner maintain high standards for their farms,
and work to continually improve their approach to animal care, nutrition, and health.
They are committed to providing a safe environment that supports animal welfare
(including during transport and handling).
All of our products are 100% traceable back to the source and are FREE FROM:
- Antibiotics
- Growth Promotants
- MSG
- Phosphates
- Gluten
MEET THE TEAM
Michael "Sully" Sullivan
Michael "Sully" Sullivan
Michael "Sully" Sullivan
THE REVEREND OF FAT
Charcutier Michael Sullivan, known to friends as “Sully”, spent his early years as a Minister before attending The Culinary Institute of America in Hyde Park, NY.
In 2005, he ventured to the famed Blackberry Farm, where he served as Butcher and Charcutier for the next decade, and nurtured his deep-rooted love for all th
THE REVEREND OF FAT
Charcutier Michael Sullivan, known to friends as “Sully”, spent his early years as a Minister before attending The Culinary Institute of America in Hyde Park, NY.
In 2005, he ventured to the famed Blackberry Farm, where he served as Butcher and Charcutier for the next decade, and nurtured his deep-rooted love for all things handcrafted and cured.
In 2010, he began touring with Cochon 555: a competitive culinary event established to support family farmers, and educate buyers about the agricultural importance of eating heritage breed pork. He spent the next 5 years on the road with the cross-country tour alongside chefs, butchers and farmers before transitioning to Creekstone Farms.
While at Creekstone, he began hosting “Cure Camps,” where the “Reverend of Fat” (as he has lovingly been dubbed by his colleagues and peers) espoused the gospel of charcuterie and the art of seam-butchery.
When not in the curing room, Sully may be found on the James Beard Celebrity Chef Tour or raising money for organizations like The L5 Foundation, developed to support recovering cancer patients.
At work Sully depends on his amazing team for support, but he credits Janet (his wife of 24 years) and his two children
for his success.
Kyle Ary
Michael "Sully" Sullivan
Michael "Sully" Sullivan
THE SAUSAGE KING OF ENSLEY
The path that lead Kyle to American Butcher was far from direct, though in retrospect feels predestined; he'll be the first to say,
“if you’re from New Orleans,
you appreciate good food.”
For a time, Kyle’s primary passion was cutting and styling hair.
After 5 years of sharing the gift of his sheers with those fo
THE SAUSAGE KING OF ENSLEY
The path that lead Kyle to American Butcher was far from direct, though in retrospect feels predestined; he'll be the first to say,
“if you’re from New Orleans,
you appreciate good food.”
For a time, Kyle’s primary passion was cutting and styling hair.
After 5 years of sharing the gift of his sheers with those fortunate enough to score an appointment with Kyle, his plans were derailed when he was struck by a bus whilst on an afternoon bike ride.
Kyle assumed that he would one day return to the salon life, but fate had other plans. A part time shelf-stocking role with Restaurant Depot evolved into Branch Manager, before he was transferred to Ensley, AL to open a new store. Along with his wife, Lindsay, and their two young girls, Penelope and Genevieve, Kyle relocated to the small town just outside of Birmingham.
There Kyle soon became the Purchasing & Processing Manger of The Fish Market before accepting the Operations Manager role with Inland Seafood.
When Sully partnered with Inland, expanding their already vast portfolio of premium food products to now include
artisanal sausage and charcuterie,
Kyle dived in head first, and has since become a pivotal part of the
American Butcher operation!