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Charcuterie at Jackson 20
Charcuterie at Jackson 20
Official

Celebrate the Whole Animal at These Butchery-Focused D.C. Restaurants

They're a cut above the rest

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Charcuterie at Jackson 20
| Official

Nose-to-tail tasting menus, offal concoctions, and uniquely crafted cuts of meat are now common in the dining scene. In fact, it's now extended beyond the D.C. area into Baltimore, where Master Butcher March Pauvert works at Wit and Wisdoms inside the Four Seasons. Whole animal butchery is indeed trendy, but that doesn’t mean it should be written off as a fad.

Butchery actually has a whole host of practical benefits and increases transparency in the food supply chain. It gives chefs control over what goes on the menu and puts the focus on the flavor and quality of the meat. It's dependent on factors the animal’s heritage, what it ate, and where it lived.

Many chefs feel that buying whole animals is the best way to have full control over every aspect of their dishes. Here are 11 area restaurants sourcing whole animals to turn them into delicious charcuterie and steaks.

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Art and Soul

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Using whole pigs from Pipedreams Farms in Pennsylvania, Art and Soul makes a wide variety of charcuterie that rotates on a daily basis. There are at least eight options to choose from at a time, with favorites like porchetta di testa, salami picante, and curry sausage.

B Side

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Red Apron’s two restaurants butcher whole animals sourced from local farms that have the Animal Welfare Approved certification. On a weekly basis, they receive eight pigs, two cows, and over 100 chickens to use for charcuterie and other dishes. Highlights at B Side include a roasted pork marrow dish with shishito peppers and crostini, and pig wings made with pork spare ribs in Valentina hot sauce.

Black's Bar & Kitchen

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In addition to fish, the chef at Black’s Bar and Kitchen also butchers whole heritage Randall Lineback cows from Chapel Hill Farm in Berryville. The ruby veal from a Randall Lineback cow has become a highly sought-after cut for its flavor and quality. Find chops on the menu in varying sizes at Black’s Bar and Kitchen.

Del Campo

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Chef Victor Albisu doesn’t just butcher whole pigs and lambs for the restaurant – he also hosts classes to pass along his skills to ambitious cooks. Previous topics have included Uruguayan and Argentinian meat preparations, and each class includes lunch and beverage pairings. Del Campo sources their meat from various farms, including Creekstone Farms and Roseda Farms.

Jackson 20

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Jackson 20 sources lambs, goats, and pigs from Border Springs Farm in Patrick Springs, Pipe Dreams Fromage in Pennsylvania, and EcoFriendly Foods in Moneta. They're used for rotating butcher’s cuts and charcuterie selections like bacon-wrapped terrine, truffle salumi, and headcheese.

Society Fair

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Society Fair butchers a variety of whole animals to serve at their wine bar. Using beef, pork, goat, and lamb, the head chef and butcher processes and prepares dishes like pork rillettes, green sausage, and thick-cut bacon. Custom cuts, including popular items like ribeye, lamb chops, and pork shoulder, are also available for purchase at the butcher counter in the market.

The Hamilton

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Whole pigs from Autumn Olive Farms in Waynesboro are used for a numerous menu items at The Hamilton. Look for Italian or breakfast sausage, schnitzel, ham, terrine, belly, and tenderloin.

The Partisan

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Red Apron's other restaurant in Penn Quarter offers a family-style tasting menu called the Pig’s Feast, where the guests can experience nose-to-tail dining with dishes like crispy pig ear salad and whole roasted pig’s head ($180, serves 4-6 people).

The Pig

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Chef Michael Bonk at The Pig purchases multiple whole pigs weekly from four local farms he knows and trusts: Creekside Farms in West Virginia, Whistle Pig Hollow in Baltimore County, Autumn Olive Farms in Waynesboro, and Catoctin Mountain Farm in Sabillasville. Pigs from each farm have different characteristics, and are therefore used for different dishes based on the fat content and flavor. The menu rotates daily based on what cuts are available.

The Restaurant at Patowmack Farm

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The constantly changing menu at the Restaurant at Patowmack Farm includes one constant: locally sourced meats that are butchered in-house. They get everything from pigs, cows, and lamb to rabbits, guinea hens, and quail. The farms they work with include Ayrshire Farm in Upperville and Whiffletree Farm in Warrenton.

Urban Butcher

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This spot caters to carnivores with an in-house meat cellar featuring charcuterie, and a menu that has plenty of meaty options like dry-aged steaks and racks of lamb. Their whole animals come from farms such as Autumn Olive Farms in Waynesboro, Creekside Farm in West Virginia, and Babes in the Wood in Dillwyn. They also have a butcher shop that offers workshops.

Art and Soul

Using whole pigs from Pipedreams Farms in Pennsylvania, Art and Soul makes a wide variety of charcuterie that rotates on a daily basis. There are at least eight options to choose from at a time, with favorites like porchetta di testa, salami picante, and curry sausage.

B Side

Red Apron’s two restaurants butcher whole animals sourced from local farms that have the Animal Welfare Approved certification. On a weekly basis, they receive eight pigs, two cows, and over 100 chickens to use for charcuterie and other dishes. Highlights at B Side include a roasted pork marrow dish with shishito peppers and crostini, and pig wings made with pork spare ribs in Valentina hot sauce.

Black's Bar & Kitchen

In addition to fish, the chef at Black’s Bar and Kitchen also butchers whole heritage Randall Lineback cows from Chapel Hill Farm in Berryville. The ruby veal from a Randall Lineback cow has become a highly sought-after cut for its flavor and quality. Find chops on the menu in varying sizes at Black’s Bar and Kitchen.

Del Campo

Chef Victor Albisu doesn’t just butcher whole pigs and lambs for the restaurant – he also hosts classes to pass along his skills to ambitious cooks. Previous topics have included Uruguayan and Argentinian meat preparations, and each class includes lunch and beverage pairings. Del Campo sources their meat from various farms, including Creekstone Farms and Roseda Farms.

Jackson 20

Jackson 20 sources lambs, goats, and pigs from Border Springs Farm in Patrick Springs, Pipe Dreams Fromage in Pennsylvania, and EcoFriendly Foods in Moneta. They're used for rotating butcher’s cuts and charcuterie selections like bacon-wrapped terrine, truffle salumi, and headcheese.

Society Fair

Society Fair butchers a variety of whole animals to serve at their wine bar. Using beef, pork, goat, and lamb, the head chef and butcher processes and prepares dishes like pork rillettes, green sausage, and thick-cut bacon. Custom cuts, including popular items like ribeye, lamb chops, and pork shoulder, are also available for purchase at the butcher counter in the market.

The Hamilton

Whole pigs from Autumn Olive Farms in Waynesboro are used for a numerous menu items at The Hamilton. Look for Italian or breakfast sausage, schnitzel, ham, terrine, belly, and tenderloin.

The Partisan

Red Apron's other restaurant in Penn Quarter offers a family-style tasting menu called the Pig’s Feast, where the guests can experience nose-to-tail dining with dishes like crispy pig ear salad and whole roasted pig’s head ($180, serves 4-6 people).

The Pig

Chef Michael Bonk at The Pig purchases multiple whole pigs weekly from four local farms he knows and trusts: Creekside Farms in West Virginia, Whistle Pig Hollow in Baltimore County, Autumn Olive Farms in Waynesboro, and Catoctin Mountain Farm in Sabillasville. Pigs from each farm have different characteristics, and are therefore used for different dishes based on the fat content and flavor. The menu rotates daily based on what cuts are available.

The Restaurant at Patowmack Farm

The constantly changing menu at the Restaurant at Patowmack Farm includes one constant: locally sourced meats that are butchered in-house. They get everything from pigs, cows, and lamb to rabbits, guinea hens, and quail. The farms they work with include Ayrshire Farm in Upperville and Whiffletree Farm in Warrenton.

Urban Butcher

This spot caters to carnivores with an in-house meat cellar featuring charcuterie, and a menu that has plenty of meaty options like dry-aged steaks and racks of lamb. Their whole animals come from farms such as Autumn Olive Farms in Waynesboro, Creekside Farm in West Virginia, and Babes in the Wood in Dillwyn. They also have a butcher shop that offers workshops.

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