Savenor's Butcher & Market is under new ownership after the business was recently acquired by Wulf's Fish.

Customers of the Beacon Hill and Cambridge storefronts, however, shouldn't expect many changes to come to their familiar local Savenor's.

Both businesses have prided themselves on the wholesale and retail sale of top-quality food products in Greater Boston for nearly a century. The acquisition, headed by Wulf’s, is focused on bringing their seafood products to an expanding counter at Savenor’s locations and combining their reputations for top-shelf wholesale.

Under the acquisition, Savenor’s will be staying Savenor’s. Nothing much will change in the near future for customers of the Beacon Hill or Cambridge stores, other than the addition of more seafood products of the same quality they’ve come to expect from the butchery’s meat products.

“We have a shared history,” said Alisha Lumea, director of Marketing and Brand Strategy for Wulf’s.

Savenor’s family butchery first opened in Cambridge in 1939. Its emphasis on gourmet meats and high-end products earned the loyalty of one of the earliest television chefs, Julia Child. In the ‘60s, Jack Savenor was mentioned as often as his products on The French Chef, which popularized French cuisine in America.

The butchery opened in Beacon Hill in the early '90s after a 1992 fire that burned the original Cambridge location to the ground just days after current second-generation leader Ron Savenor took over for his father. Savenor's didn't return to Cambridge until 2014.

Before becoming a wholesale giant, Wulf’s began in 1926 as a local Boston fish market, with produce hand-selected and carved by Sam Wulf. In 2016, the storefront closed to focus on wholesale, as Wulf’s expanded its network of fishermen and imports with a focus on transparency from offload to kitchen. “People used to go to Savenor’s and then get in their cars and go to Brookline for Wulf’s, now you can have your seafood in the same place,” said Lumea. “The meat is Savenor’s specialty, that’s staying as it is.”

Lumea said Savenor’s was a natural choice for Wulf’s re-entry to local retail storefronts. Both businesses still elect to do their butchering by hand, rather than machine, and have shared a commitment to supplying Boston's high-end restaurants long before sharing operations. In Wulf’s, Savenor’s sees the opportunity for growth in wholesale markets. Wulf’s already services more than 300 businesses in the Great Boston area and has been expanding rapidly over the last few years. Under the same umbrella, the two businesses seek to build off their established reputations and connections to local chefs and restaurants.

Ron Savenor, the second-generation leader of Savenor’s, said in a press release, “With Wulf’s, Savenor’s will be able to grow in ways I could only dream about."