The pig is a generous creature, and we strive to utilize all its goodness in a wide variety of delicious products. In addition to our core offerings, a rotating cast of favorites and seasonal specialties are available at the shop.
Long muscle fibres nestled in luxurious fat, the perfect cut for brining & either braising or smoking
One of the best cuts of the shoulder with fat marbling long ropes of muscle giving it unmatched versatility; great for either the grill or a long slow braise
Boned lower shoulder with a luxurious fat cap (bone and skin left in by request)
Our picnic cut trimmed and cubed for grill or stews
The most luxurious, beefy cut of the pig; this Spanish butcher’s cut is lean but incredibly tender, perfect for searing or roasting
Rib roast, skin on or off
Center Loin Roast
Center loin roast, skin on or off
Three, standard thickness
Boneless belly / loin roast
Pound and bread for schnitzel
Called knuckles in European porkery; brine and braise for a hearty winter feast
2″ thick slices of meaty hock — brown and braise
Belly & Ribs
Slightly curved rack of ribs from the loin
Short riblets from the shoulder; more suited for braising or slow oven roasting
St. Louis Ribs
Belly ribs, rich and meaty; perfect for slow smoking
Skin‑on for curing or cooking
Bits ‘n’ Bobs
A rich braising cut
Split feet for stock
Cured Meats & Sausages
Slab pancetta perfect for cubing into lardons for cooking
A.K.A. English or Proper Bacon, lighly herbal loin bacon
Cured belly bacon: applewood smoked; available brown‐sugar‐cured, sugar‐free, or pepper
Lardons perfect for complimenting dishes
Herb‐cured pork jowl, rich and aromatic
Pork jowl cured in our brown sugar bacon cure and applewood smoked — good for carbonara, pizza, or just snacking
Chinese‐style belly cured with Shaoxing wine and spices, applewood smoked and aged to concentrate flavors; a flavorful accent to greens, beans, or stir‐fries
Over 45 varieties of fresh, smoked, and pre‑poached sausages available! See the full list, or view some of our favorites below.
Smoked Cajun link
BBQ, bun and beer… enough said!
Flavorful grilling link with herbs and red wine
Colorful link with a kick
Fresh Portuguese‐style sausage
Anise, ginger, and garlic perfume this classic
An exotic twist on our Spicy Italian with chile pepper and a hint of North African spices
One‐pound bags for meatballs, sausages, or other dishes
rosemary, sage, thyme, bay, lemon, garlic, fennel, and chili flakes
Shaoxing wine, tamari, ginger, and spices
Pimenton and dry sherry
Marinated Pork Skirt Steaks
Classic Italian spicy marinade
Citrus, chile, cumin, and oregano
Heady mixture of cilantro, Thai basil, lime leaf, garlic, chile, palm sugar, and fish sauce
Whole boneless pork loin and belly seasoned with rosemary, garlic, and fennel, then stuffed with Sardinian, Spicy Italian, or Sweet Italian sausage. Rolled, tied, and ready to roast.
A rich reduction sauce for meats and pasta, or an easy gravy base; a pork demi-glace; 8 oz container
Pure, snow white rendered leaf lard for baking and cooking; 8 oz container
A versatile stock made just from meaty pork bones and water — no salt or aromatics added
Old‐fashioned salt‐cured belly; adds a salty‐sweet porkiness to beans, soup, or greens without the smokiness of bacon or the aromatics of pancetta
Smoked Ham Hock
A smoky, meaty essential for greens, beans, or soup
Spicy smoked pork; a Cajun seasoning staple with a T&T twist much leaner than the traditional method
For those with a freezer and the desire to stock up on quality pork for the long, wet Oregon winter, Tails & Trotters offers a ½–pig “Share” program.
You purchase ½ of a pig at a flat rate, reserving the delivery date with a deposit. You decide how you would like us to butcher your share (we’ll give you choices to keep things manageable), including those parts you’d just as soon not have. You are welcome to exchange portions for sausages or cured products (ham, bacon, pancetta, ham hocks, etc.) for a modest additional cost.
We will butcher your half pig according to your choices, and vacuum-package all your product labeled for your freezer.
We continue to develop a recipe library to help with ideas for some of the lesser-known cuts, and we are always available for questions via email.
Shares are available to be picked up at the shop only.