Foothills Butcher Shop

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Black Mountain, NC
Foothills Butcher Shop

Our female-led butcher shop is committed to selling local, pasture-raised meats at a fair price.

Soon we will offer a rewards program that will further help our customers be able to purchase high-quality beef, pork & poultry from ethical farms in WNC.

06/01/2026

Kicking the week off with a beautifully arranged case. 🤌

We put love of the craft into every element of what we do here. It's all part of respecting the animals, the butchery, and our customers.

05/26/2026

The view from your side of the case to ours.

No hiding behind white walls or glass. When you walk in, you see exactly why you decided to come through our door.

05/21/2026

Have you made your plans for Memorial Day Weekend yet?

We’re open 12-5pm Friday and Saturday, and will even be opening up from 11am-4pm on Monday to hook you up with fresh, local meats your heart desires.

Whatever you’re cooking up—burgers, hotdogs, or something a bit more extravagant—we’ve got you covered.

See you soon!

05/15/2026

Need to grab and go? Swing by and check out our cooler.

We keep it stocked with a variety of sausages like Weisswurst, Andouille, Chicken Parmesan, Chicken Florentine, and Pork Breakfast, plus basics like stocks, lard, and tallow. Everything you need to pull together a great meal without starting from scratch.

05/13/2026

Plans fall apart. Dinner still happens.

Julian pointed me to Delmonico steaks this week, and it’s a good thing he did because the rest of the evening did not go as planned.

I decided to marinate and looked up a recipe, which sounds responsible until you remember mid-process that you actually don’t like red wine marinade. I prefer my steak with a glass of red wine, not bathed in it. Then I didn’t account for the thickness going into a reverse sear, which bought me some extra time I wasn’t planning on. And I burnt a layer of mac and cheese to the bottom of the pot because not every side needs to be fancy, but apparently every side needs attention.

Flustered, juggling kitchen lighting for photos, when the Delmonicos finally rested and we started cutting, my shoulders dropped. They fell apart perfectly, juicy and rich, and the first bite made the whole chaotic evening worth it. The right cut really can save you from yourself.

This one is getting another go.

Delmonico steaks are in the case. Ask us about them.

05/11/2026

"Excellent in all respects, service, products, and craftsmanship..." - Google Review

Reviews not only help you make decisions, they fill our hearts and reaffirm that we're doing what we set out to do: provide our community with honest, high-quality meats.

05/05/2026

Ari pulled these Denver Steaks out before I even had the chance to ask for a suggestion, and honestly, I'm not about to argue with the expert.

The Denver comes from the chuck, just under the shoulder blade, tucked in a spot that doesn't get much use by the animal. That means well marbled, quick cook, high heat. Dry brined with Wild Ramp Sea Salt from and grilled to my preferred temp, rare.

Sides, all cast iron: potatoes with bacon from the Butcher Shop, braised beets and turnips from with tallow, and chestnut mushrooms from pan fried in tallow too.

My suggestion? Get some!

🐢 “Garbage” disposal photo for good measure.

05/03/2026

Stock up before the week gets away from you. We're open tomorrow, May 4th, and next Monday, May 11th from 12 to 5 pm, in addition to our usual Tuesday through Saturday hours.

Stop in for all your butcher shop needs (and don't forget to browse the dry goods while you're here).

05/01/2026

Traditional crafts don't just survive on their own. They're shared, taught, learned, and loved. Whole-animal butchery is one of those traditions, and keeping it alive means more than putting good meat on the table. It's a thread that runs through sustainable agriculture, support for small farms, and the kind of community built on trust and transparency.

At Foothills Butcher Shop, we don't gatekeep. If someone on our team wants to learn the craft, we teach it and we teach it with everything we've got. Because the best way to keep something alive is to pass it on.

04/27/2026

Nobody asked me to do this. I just really wanted to. 🙃

This week our butchers recommended Pork Coppa Steak, and it's safe to say it's earned a permanent spot in the rotation. Cut from the shoulder, it's got the kind of marbling that does most of the work for you, think ribeye vibes but pork. Forgiving, flavorful, and melt in your mouth when you nail it.

Bacon wrapped, rubbed with Smoked Fire Seasoning from , seared, and finished in the oven with a sprig of fresh rosemary. Cast iron all the way. Served with local asparagus and baby potatoes, and everyone at the table had their heads down and forks busy.

Pork Coppa Steaks are in the case! 10/10 worth picking up.

Address

111 Black Mountain Avenue
Black Mountain, NC
28711

Telephone

+18283579029

Website

http://www.foothillslocalmeats.com/

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