It’s official — North Park Meat Co. is open. The web site tells pretty much all the details.

The short version is that
- everything is cured by hand, in house
- all the beef, lamb and goat are pastured & grassfed
- all the pork (which isn’t a ruminant) is sustainably raised outdoors by farmers we know.

We’re specifically highlighting different kinds of bacon. You know you really want start eating pastured, hand-cured bacon for breakfast! (Actually, this is about as close as we’ll come to fulfulling the many requests that we serve breakfast.) Our simple pack of sliced pork belly bacon — made from Berkshire breed pork from our friend Barney Bahrenfuse in Grinnell, IA, and smoked over Santa Maria red oak — is ten bucks.

Our hope is that this shop serves as a real asset to at least a small section of the community. I know there’s a few of us who only want to eat pastured and carefully sourced meat, and there aren’t a lot of options for bacons, hams, and cured meats. Particularly where the curing itself is done locally by people you know.

Plus, who doesn’t like real country ham?

As we progress, we’ll augment our offerings with pastured chicken eggs, house baked bread, house made mustard, house made pickles, and whatever catches our fancy. Today we have whole smoked halibuts!