Photo by Nicole Roegner

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Just shy of a year ago, Tim and Beth Wilson opened The Meat Shop in Phoenix to sell pork – really fresh pork from Yorkshire and Duroc pigs that they, along with their two children, raise on the family farm west of town. The Meat Shop is developing quite a following, including some well-known Valley chefs such as Wade Moises (Pasta Bar) and Claudio Urciuoli (Prado).

You, too, can get in on the porcine action by visiting the tiny storefront near Downtown, or stopping by The Meat Shop’s booth at the Downtown Phoenix Public Market on Saturdays. If you sign up for The Meat Shop’s e-mail newsletter (themeatshopaz@cox.net), you’ll know ahead of time about the weekly Fresh Days, the shop’s term for fresh (not frozen) pork cuts. Showing up on a Fresh Day means you can watch the butcher, Paul Randolph, cut your chops to the exact thickness you specify.

The Meat Shop offers chops, baby-back ribs, ground pork, bacon, five flavors of sausage and unusual cuts such as smoked pork jowl and Irish bacon.Chops run $3.50 per pound, and Irish bacon is $5.50 per pound.

The Meat Shop
202 E. Buckeye Road, Phoenix
602-258-5075