Pork

Classic bone-in pork loin chops — one of the most versatile and reliable cuts in the case. Cut from the center of the loin with the T-bone still in, they deliver lean, clean pork flavor and a satisfying presentation. Our butchers hand-cut each chop in-house for consistent thickness and an even cook.
Custom thicknesses available. Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Loin | Bone-in
Custom cuts available
Fresh never frozen

Butcher's Tip: Season with salt and pepper. Sear over medium-high heat 3–4 minutes per side, then finish in a 375°F oven to an internal temperature of 145°F. Rest 3–5 minutes before serving.

Our house-cured bacon in slab form — unsliced and ready for you to cut to whatever thickness you prefer. Thick lardons for a French lentil salad, generous slabs for a BLT, paper-thin strips for wrapping — slab bacon gives you full control. Cured and smoked in our shop.

Cut Details
House-cured and smoked in-store
Unsliced | Cut to order at home

Butcher's Tip: Slice to your preferred thickness. For lardons, cut into thick matchsticks and render over medium heat until golden and the fat is fully rendered. The rendered fat is excellent for cooking.

Fully cooked in-house and ready to reheat or finish on the grill. Our pre-cooked whole racks take all the work out of rib night without sacrificing flavor — seasoned, slow-cooked to tender, and ready for a quick hit of heat and sauce whenever you need them.

Cut Details
Fully cooked in-house
Ready to reheat or finish on grill

Butcher's Tip: Reheat covered in foil at 300°F until warmed through to 140°F internal temperature (approximately 25–30 minutes). Uncover and brush with sauce, then broil or grill for 5 minutes to caramelize.

Spare ribs trimmed to the classic St. Louis cut — the cartilaginous sternum end and the flap removed for a uniform, rectangular rack that cooks evenly and presents beautifully. Our butchers do the trimming in-house, and the trimmings are available separately as rib tips.

Cut Details
Primal: Belly / Plate | Bone-in | St. Louis trimmed
Trimmed in-house
Fresh never frozen

Butcher's Tip: Smoke at 225°F for 5–6 hours to an internal temperature of 195–203°F. The uniform shape makes them ideal for competition-style barbecue. Apply sauce only in the last 30 minutes to avoid burning.

Shoulder or butt trimmed and pre-cut into braising-ready cubes in our shop. Our pork stew meat is cut from well-marbled cuts selected for their ability to stay tender through long, slow cooking. Ready for the pot with no prep needed.

Cut Details
Shoulder / Butt | Pre-cut cubes
Fresh never frozen

Butcher's Tip: Pat dry and brown in batches before braising — crowding the pan steams the meat instead of searing it. Braise at 300°F for 1.5–2 hours to an internal temperature of 195°F+ for melt-in-your-mouth tenderness.

House-smoked bone-in ham — cured in-store and slow-smoked over hardwood for a deep, penetrating smokiness and a rich, sweet ham flavor. Ready to slice cold or reheat for a stunning holiday centerpiece. Fully cooked.

Cut Details
House-cured and smoked in-store
Bone-in | Fully cooked
Ready to serve or reheat

Butcher's Tip: Reheat at 325°F covered with foil to an internal temperature of 140°F (approximately 15 minutes per pound). Glaze with brown sugar and mustard, uncover, and roast at 425°F for 15 minutes for a caramelized finish.

The bone-in pork shoulder is the foundation of great barbecue, slow-roasted Sunday dinners, and braised pork ragù. Rich in fat and collagen, it rewards low, slow cooking with fall-apart tenderness and extraordinary flavor. Our butchers trim each shoulder to order and can score the fat cap for better rendering.
Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Shoulder | Bone-in
Great for smoking, braising, slow-roasting
Fresh never frozen

Butcher's Tip: For pulled pork: smoke at 225°F or roast at 275°F to an internal temperature of 195–205°F. Wrap in butcher paper at the stall (around 165°F). Rest at least 30 minutes before pulling.

The pork shoulder is the great slow-roasting cut, and in its Berkshire form, often called the "Wagyu of pork", it is extraordinary. Heavily marbled throughout, the Berkshire shoulder becomes incomparably rich and tender after hours of low, slow cooking, yielding pulled pork with a depth of flavor that commodity pork shoulders can only aspire to.

Approx. 2-2.5lbs

Cut Details
Breed: Berkshire (Kurobuta)
Primal: Shoulder
Bone-in or boneless
Fresh never frozen
Pasture Raised
Humainely Raised
USDA Prime
Hormone Free
Antibiotic Free

Butcher's Tip: Don't over season. A simple dry run or going with salt and pepper allow the natural taste to be the highlight of the cut.

The center cut of the pork loin — the most uniform and tender section, free of the shoulder and sirloin ends. Roasts evenly, slices cleanly, and presents beautifully. Our butchers trim and tie each center-cut loin to order for a picture-perfect result at the table.

Custom sizing available.

Note: Final weight is determined at time of cutting in store.

Cut Details
Primal: Loin | Boneless center cut
Trimmed and tied in-house
Fresh never frozen

Butcher's Tip: Tie at 1-inch intervals for a uniform roast. Roast at 375°F to an internal temperature of 145°F. Rest well before carving for clean, even slices.

Pork neck bones are among the most flavorful stock bones available — deeply structured with collagen-rich cartilage and enough meat attached to make them excellent as a direct braise as well. A staple of Southern red beans and rice, ramen broth, and braised greens.

Cut Details
Stock and braise cut
High collagen | Flavorful

Butcher's Tip: For stock: simmer 4–6 hours. For direct eating: braise at 300°F for 3+ hours until meat falls from bone. The braising liquid becomes deeply flavored naturally.

Pork knuckles — the joint between the hock and the trotter — are a staple of German, Czech, and Eastern European cooking. Roasted whole with crackling skin or braised in beer and aromatics, they produce extraordinarily rich, tender meat surrounded by crispy, shatteringly good skin.

Cut Details
Primal: Knuckle joint
Fresh | Roast or braise

Butcher's Tip: Score the skin deeply and salt generously 24 hours before cooking. Roast at 425°F for 30 minutes to blister the skin, then reduce to 325°F and braise with beer and aromatics for 2–2.5 hours to an internal temperature of 195°F+.

House-smoked pork hocks — rich with smokiness and already cured, these are the essential flavoring ingredient for split pea soup, collard greens, navy beans, and lentil soup. One smoked hock transforms a pot of beans from simple to extraordinary.

Cut Details
House-smoked in-store
Cured and smoked | Flavor ingredient

Butcher's Tip: Add directly to soups and bean dishes from the start of cooking. Simmer 2–3 hours until the meat falls from the bone. Remove, shred the meat, and return to the pot. The fat enriches the entire dish.

Fresh pork jowl — the cheek and jaw fat of the pig — the raw material for guanciale and an excellent braising cut in its own right. Rich with fat and a mild, sweet pork flavor, jowl can be cured into guanciale, braised until tender, or slow-roasted with aromatics.

Cut Details
Cheek and jaw | Rich fat content
For curing or braising

Butcher's Tip: For braising: cook at 300°F for 2.5–3 hours until completely tender. For curing into guanciale: rub with salt, black pepper, and rosemary and hang in a cool place for 3–4 weeks.