small butcher shop. cuts meat, cures meat, sells meat. we try to save and preserve the integrity of the meat that we cut. what seems easy is often not.
small? Near 400 square feet. i guess it feels small when compared to my last job in a 40k foot warehouse. it is actually rather expansive with continual capabilities shown by employee's interest in developing the shop to hold more and do more. its just fine though. we could actually probably do better with a smaller shop.
we break beef and pork regularly, with goat and lamb being the more occasional. we dry age some of the beef. mostly staying within 25 and 60 day time so it doesn't loose more than 20%.
we break marin sun farms beef fore quarters for the most part. their beef is grass fed and it travels less than 65 miles total before it gets too us.
we cure what we can, trying to capture meats character and showcase it's good side before it goes bad. we cure several bellies a week for bacon. we also do lardo, pancetta, tesa (our new fave), back bacon, ham hocks, guanciale, and several more.
dry cured sausage is down until further notice.
we make sausage constantly. its fun. we make sweet italian, hot italian, bratwurst, erba, kielbasa, andouille, spicy garlic, chicken apple, tarragon dijon, chile and lime, and a bunch of others.
our shop is in berkeley, california and we would like you to come by sometime.
