Jake Levin was born NYC. After two years his family moved to the home his father had built out of a colonial era barn in New Marlborough, MA- in the Berkshire Hills.

After graduating from Wesleyan University, where he studied art, he moved to NYC.

In the summer of 2010 while working towards an MFA at Bard College, Jake trained as a nose-to-tail butcher. He apprenticed under Bryan Mayer at Fleisher’s Meat in Kingston NY, where he learned the craft of whole animal butchery.

In the spring of 2012 Jake moved back to New Marlborough, with his wife, Silka Glanzman. Jake is the head butcher at Hudson Valley Charcuterie/Raven and Boar Farm in East Chatham, NY.  He also sits on the board of directors of Berkshire Grown and the Berkshire Food Co-op. In 2019 Jake’s book the Smokehouse Handbook was published by Storey Publishing.

Over the years Jake realized that what gave him the most satisfaction was helping people learn about whole-animal butchery. Jake founded the Roving Butcher so that he could help make locally-raised pastured-meat more accessible to everyone.

Get to know Jake even better in this NOFA Mass Interview.