Heavy Metal Sausage Co.

10/17/2026

WELCOME TO HEAVY METAL SAUSAGE & BUTCHERY!

Over the last 4.5 years this little shop has flowed and shifted from what we originally started as. In the last 2 months or so weve had to pivot and shift completely again. So I just wanted to make a post re introducing ourselves to all of you beautiful people!

-We are the only local sourcing whole animal butcher shop in philly

- We are local sourceing extremists, everything from grain & spices, to protiens and vegetables is coming from, primarily PA but also tri state area farms! There are a, literal, handful of ingredients that are not local, most of which are salt and some spices

- we are a full meat processor, producing sausages, cold cuts, smoked meats and charcuterie! Hopefully adding salumi & preserved meats by the new year.

-we are a sandwich shop, milling and baking our bread in house, producing and preserving our relishes and sandwich spreads in house. All sandwiches are togo or can be eaten outside, weather permitting

- we also produce pasta and sometimes bread for retail sales, although not as much in recent weeks

- we also are the tasting room and bottle shop for our w**ery Punk Rock W**e Co. where my partner melissa produces w**es using only PA & SNJ grapes with minimal intervention and native fermentation.

-we are also and most importantly a community, made up of all of you out there, reading this. You make this whole thing work

Our little shop in south philly is open:
thursday- saturday 11am-6pm
Sunday- 11am- 3pm

You can also find us at multiple farmers markets! Fairmount (thursday), rittenhouse (saturday), & headhouse (sunday)

Looking forward to see youse around!
Love, heavy metal

09/24/2026

Oktoberfest is upon us, so that means german sausages are in the case!

This week and next week we will be featuring, each week, 4 different German sausages. This week, from top to bottom, we will have:
-Rinderbockwurst- one of my personal favorites, a bockwurst made with beef instead of veal

-Bratwurst- standardish of the shop, all pork

-Zweibelwurst- larger diameter, white onion sausage ready to eat!

-knackwurat- pork and beef mixed sausage thats smoked!

All these turned out really nicely and will be perfect to eat along side sauerkraut and a big fu**in b**r!

Also, on saturday, we will be having a bake sale! In theme I will be making 3 different types of German bread that will be available on a first come first serve basis. More to come on that!

09/23/2026

I wish this was a happy post, I wish I could say that things are getting better. Unfortunately, that is not YET the case.

We have been overwhelmed with positivity which has made this a little easier to manage. We started a butcher box through Table22 , next week we will be starting at the on a weekly basis and most importantly weve been trucking forward. Mel and I decided a path forward which will change the way our business operates, getting there is the hardest part. Until all these new things can take full effect its touch and go.

We are continuing to work as hard as we can to make sure we feed our community with the best quality, local raised animals we can. We will never change the way we source or what got us here. But we need everyone's continuing support to make it to stability.

In a world of 5 sec TikToks and reels where consistency is lost, we get forgotten. Unfortunately we dont post all the time, which then doesn't keep us in the algorithm but trust me we are here and we are ready to feed you.

Come by, this week, and and then make it a ritual.

09/15/2026

For the past few years, the best way to eat Pat's food was to book a table with us. Since that's not on the menu anymore (at least for now), we've decided to start something a bit different.

We're starting The Heavy Metal Sausage Butcher Club (https://app.table22.com/product/heavy-metal-sausage-butcher-club?utm_source=partner&utm_medium=email&utm_campaign=2026-09_announcement) .

Every month, starting in October, we're going to be curating exclusive boxes for our club members filled with the premium, hand-cut meats & house-ground sausages we are known for, along with some members-only seasonal items. Monthly add ons such as our house charcuterie, house milled breads, & pastas will be introduced in the coming months!

Every box comes with easy-to-follow recipes from Pat and our team to help you cook the Heavy Metal way in your own kitchen.

We're a small crew hand-cutting everything ourselves, so spots are extremely limited. Grab October's box using the link below!

Skip, pause, or cancel any time. We can't wait for you to see October's box.

— Melissa & Pat

Click here for an update from Heavy Metal Sausage Co.!

09/10/2026

A really simple way to use pur Paprika Kielbasa!

We make our paprika kielbasa with Where happy people and healthy food MEAT 😁 pork and Cedar Meadow Meats beef, lots of garlic and house dried paprika (peppers and garlic courtesy of Dorene Pasekoff), and smoke! They are stuffed into a larger diameter casing which can throw people off a bit so heres a simple way to work with this sausage!

First cut the kielbasa into coins and sear them off in a pan. Once you get some color flip the coins and add in some of our house fermented sauerkraut/ kapusta. Let everything get warm together and finish with some dill and mustard on the side. You can really do anything witht his. Add in potato and onions or you can turn this base into a warming soup! Also shout out Mom Mom’s
For holding the pierogi game down.

Come grab some its a good time I promise!

09/03/2026

A small update + labor day hours!

Come see us this weekend for all your labor day meaty needs! We are OPEN TILL 6PM TODAY, TOMORROW AND SATURDAY!

Also thank you to everyone who has shown love and support for us as we navigate everything going on. We have fixed everything we could and are working on the plan review.

This business will definitely look different moving forward but we are doing everything in our power to stay open. How can you help us with that? Come and shop with us! The butcher shop is here to feed a community, and place to get your weekly meaty goods!

Thank you all, we love you! See you soon

08/27/2026

PSA! PLEASE LISTEN!

Long story short, we no longer have city approval for dine in seating. This means no Trattoria and no dine in for lunch.

THE SHOP IS STILL OPEN! All our lunch items are available for takeout. As you can imagine no longer doing dinner service is a huge hit to us financially. We are working with the city to do everything we can as quickly as possible to get this resolved.

Saying that, please come support us during the day. Fornour business to survive we need your help for sure.

Thanks,
Heavy metal crew

08/15/2026

Tonight!! We have a couple seats available for our Punk Rock W**e dinner featuring 10 w**es from our 2025 vintage! These w**es will be available on draft at the shop & at our farmer's market but last call to enjoy this peak summer menu built for these w**es. 🤌

08/14/2026

ITS SUMMERTIME!

As im sure you all know, however, what you may not know is that we change up our salssicia rustica & piccante based on the season!

One of two mainstay sausages in the shop since day one! The rustica is our version of the classic mild Italian with a small, maybe big, difference. Its never the same! Depending on the time of year and what is available to us, either from our larder or farmers, we shift. The base recipe stays relatively the same. Pork, Salt, Dorene Pasekoff garlic, a touch ofbouse preserved calabrian chili. After that, the world is our so called oyster.

Right now is my personal favorite time of the year for the rustica and piccante. More on the piccante later. For now the rustica has roasted sweet peppers and basil ground in with perfect Where happy people and healthy food MEAT 😁 pork. We grind this on a larger die so it has more of a rustic hand cut feel. Perfect for the grill, the pot of gravy and everything else inbetween!

Catch us in the shop or at the farmers markets to grab your Salsiccia!

08/12/2026

PUNK ROCK W**E DINNER THIS WEEK!! We have 10 w**es to share with you, paired with 7 courses! And 4 of them are new releases - a fresh and tart carbonic maceration gruner veltliner, a lighter style cab franc, a new Vidal Blanc orange w**e and our fuller bodied, ramato style rose. All of the w**es are made from Berks county grapes (approx 10 tons in total!), stomped, shoveled and pressed in a small garage with a beautiful view of I-76.

We are so excited to pair these w**es with late summer produce! Seats still available on OpenTable . Hope to see you there!
Punk Rock W**e Co. Trattoria