A MAINE MARKET WITH ROOTS
The owners of Solo Italiano and The Farm Stand are joining forces to bring South Portland the best of local food and flavor.
Welcome to Solo Cucina market, there are so many familiar faces here, just a new name and an expansion of offerings that will bring your local Maine eating game up a notch!
Penny Jordan and Ben Slayton of The Farm Stand in South Portland, are excited to announced a new partnership with Mercedes and Paolo Laboa of Solo Italiano in Portland. This partnership will expand upon the high quality local market that has existed since 2014 by offering the Laboas’ chef-inspired menu items, prepared with love, knowledge, and experience.
PRODUCE
Solo Cucina Market is committed to delivering the freshest produce to our customers, much of which is grown at Jordan's Farm. We recognize that we can not grow all the products our customers would like and so we carry products from other farms.
At Jordan’s Farm we employ sustainable farming practices. This means that we use green manure ground covers, amend our soil with compost and use chemical pesticides and herbicides as little as possible to preserve the natural nutrients of our soils.
FROM THE CHEF
“This collaboration is one we have dreamed about since moving to ME. A chef running a market with a butcher and veg farmer couldn’t be more ideal. We can’t wait to talk with the customers about cooking with these ingredients at home along with our fresh pastas and sauces.”
– Mercedes Laboa, Owner, Solo Itailano
BUTCHER
Solo Cucina Market bridges the gap between local, pasture-based livestock farms and the growing number of families in Maine who are looking for good locally-raised meat. We work with a network of Maine farms to provide our customers with grass fed beef, pastured pork and lamb, and free range poultry.
We take great pride in serving Maine families with the best local meat available. Working with exceptional Maine farmers who meet our criteria is one way we ensure top quality products. The other way is by doing all the meat processing in-house. As a result, we can ensure safe handling of all our products and we retain complete knowledge about everything we sell – from farm to table.
But our role in the local agricultural system is bigger than just selling meat. We look for creative ways to build awareness about local, sustainably raised and craft-butchered meat. That means sharing the stories of our farm partners who work their tails off to make good meat happen. That means preserving the knowledge, skills, and culture of whole carcass butchery. And that means incorporating old world traditions with new technology and creativity to provide great cuts of meat and exciting value added products to our customers.