Order pickupOur pork selection ranges from Beeler’s American Red Duroc to Joyce Farms Gloucestershire Old Spot, Campo Grande Ibérico, and Schreiner’s sausages. Cuts and availability rotate.
Start with the meal and how rich you want it to be. Duroc makes a dependable everyday chop. Gloucestershire Old Spot brings traditional heritage flavor and fat. Ibérico offers an especially rich, marbled eating experience.
From a sixth-generation Iowa pork family. Beeler’s Duroc is born, raised, and harvested in the United States without antibiotics administered. It is an approachable choice for better everyday pork.
Grill or pan-sear a chop. Ask for thin cuts when the whole loin is available.
An old English breed known as the orchard pig. Joyce Farms raises these pigs on pasture using regenerative practices, without antibiotics. Rich pork flavor, marbling, and well-developed fat are the draw.
Choose shoulder for smoking or braising, or a chop to taste the breed’s character.
Deep-colored pork with generous intramuscular marbling, savory flavor, and a soft, juicy texture. Secreto and Presa are the signature cuts in our Ibérico selection.
Sear Secreto hot and fast. For Presa, ask us about butterflying before pan-searing.
A rotating selection of regional sausage styles, from bratwurst and Italian to andouille, bangers, and South African boerewors. The lineup also includes specialty smoked pork.
Ask what is available for grilling, breakfast, or your next slow-cooked pot.
Different cuts, cures, smoke, and thicknesses. We keep a full selection of pork and beef bacon from producers who take it seriously.
Supplied packaged by our producers. We don’t slice bacon in-house.
Browse the online shopFresh and frozen products both have a place here. Availability and handling vary by cut and program; ask before making a trip for a specific item.
Request a particular product
Chops do well on the grill or in a hot pan. Shoulders and bellies suit slower cooking. Ibérico’s marbling calls for good heat and simple seasoning. We can walk you through the cut you take home.
Ask your butcherAnswers to questions we hear at the counter.
Browse the ordering portal, or stop by and ask what we would take home.