Such a wonderful place, with such care put forth not only in [through] their products, but also in those they serve and will serve…..amazing….special.
Saturdays in the butcher shop are quite social. When the front door opens, the jangle of the bells hanging from the handle announces “We have company” and honestly, I’m thankful every time.
More often than not, a fun conversation ensues. Our customers often share their cooking intentions, or describe how they prepared their last purchase. Tangential threads about meals and experiences abroad are also common. Regardless if the customer lives on Vashon or not, it’s rarely a story-less transaction, and I love it.
Through our doors walk our regulars; folks that have become happily hooked on the taste of real, raw milk; fans of fresh, pasture-raised pork, lamb and poultry; sausage lovers who pour over the selection of styles; organ meat connoisseurs who delight in taking home nutrient rich offal; bakers who love leaf lard; soup makers who appreciate our rich, gelatinous stock; nibblers of pate, rilletes, head cheese, and…
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