The Market

Pork Butcher & Deli

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.

Butchery

Shoulder

  • Brisket
    Long muscle fibres nestled in luxurious fat, the perfect cut for brining & either braising or smoking
  • Coppa
    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
  • Picnic
    Boned lower shoulder with a luxurious fat cap (bone and skin left in by request)
  • Kabob Meat
    Our picnic cut trimmed and cubed for grill or stews
  • Presa
    The most luxurious, beefy cut of the pig; this Spanish butcher’s cut is lean but incredibly tender, perfect for searing or roasting
Raw coppa and presa

Loin

  • Arista Roast
    Rib roast, skin on or off
  • Center Loin Roast
    Center loin roast, skin on or off
  • Loin Chops
    Three, standard thickness
  • Porchetta
    Boneless belly / loin roast

Leg

  • Cutlets
    Pound and bread for schnitzel
  • Hocks
    Called knuckles in European porkery; brine and braise for a hearty winter feast
  • Leg Roasts
  • Osso Buco
    2″ thick slices of meaty hock — brown and braise
Loin chops ready for seasoning

Belly & Ribs

  • Back Ribs
    Slightly curved rack of ribs from the loin
  • Spare Ribs
    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
  • Belly Portions
    Skin‑on for curing or cooking

Bits ‘n’ Bobs

  • Back Fat
  • Bones
  • Cheek Medallions
    A rich braising cut
  • Foreshanks
  • Leaf Fat
  • Liver
  • Skirt Steaks
  • Trotters
    Split feet for stock

Cured Meats & Sausages

Cured Meats

  • Tessa Pancetta
    Slab pancetta perfect for cubing into lardons for cooking
  • Back Bacon
    A.K.A. English or Proper Bacon, lighly herbal loin bacon
  • Bacon
    Cured belly bacon: applewood smoked; available brown‐sugar‐cured, sugar‐free, or pepper
  • Bacon ends
    Lardons perfect for complimenting dishes
  • Guanciale
    Herb‐cured pork jowl, rich and aromatic
  • Ground Pork
  • Jowl Bacon
    Pork jowl cured in our brown sugar bacon cure and applewood smoked — good for carbonara, pizza, or just snacking
  • Sichuan Bacon
    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
Thick cuts of bacon

Sausages

Over 45 varieties of fresh, smoked, and pre‑poached sausages available! See the full list, or view some of our favorites below.

  • Andouille
    Smoked Cajun link
  • Bratwurst
    BBQ, bun and beer… enough said!
  • Chorizo Argentina
    Flavorful grilling link with herbs and red wine
  • Chorizo Verde
    Colorful link with a kick
  • Linguiça
    Fresh Portuguese‐style sausage
  • Sweet Italian
    Anise, ginger, and garlic perfume this classic
  • Sardinian
    An exotic twist on our Spicy Italian with chile pepper and a hint of North African spices
  • Ground Pork
    One‐pound bags for meatballs, sausages, or other dishes

Full sausage menu

Argentinian chorizo
Bratwurst in their natural habitat

Deli & Charcuterie

Deli Case

  • Applewood Smoked Ham
    Sandwich slices of our whole‐muscle applewood smoked ham
  • Mortadella
    Fancy bologna studded with chunks of ham
  • Porkstrami
    A porky twist on a deli favorite
  • Prosciutto Cotto
    Herbaciously brined loin

Charcuterie & Salumi

  • Country Pâté
    A coarse mix of pork, liver, herbs, and spices
  • Seasonal Country Pâté
  • Smooth Liver Pâté
    Sandwich slices of our whole‐muscle applewood smoked ham
  • Rillettes
    A rich, roasty pork confit; a rustic spread perfect with a baguette and some pickles
  • Capicola
    Dry‐cured coppa (pork shoulder), Dolce style — porky and luscious
  • Lardo
    Hazelnut‐finished backfat cured with lemon, garlic, and rosemary
  • Lonza
    Dry‐cured center loin; fennel or spicy

Ready to Cook

Marinated Coppa Steaks

Tied shoulder steaks ready to grill or oven roast:

  • Lemon Greek
    parsley, lemons, capers, garlic, balsamic vinegar, and olive oil
  • Porchetta
    rosemary, sage, thyme, bay, lemon, garlic, fennel, and chili flakes
  • Sichuan
    Shaoxing wine, tamari, ginger, and spices
  • Spanish
    Pimenton and dry sherry
Marinated Pork Skirt Steaks
  • Diavolo
    Classic Italian spicy marinade
  • Lemongrass
  • Puerco Asada
    Citrus, chile, cumin, and oregano
  • Thai Pesto
    Heady mixture of cilantro, Thai basil, lime leaf, garlic, chile, palm sugar, and fish sauce
Porchetta Roast

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.

Pantry

  • Pork Sugo
    A rich reduction sauce for meats and pasta, or an easy gravy base; a pork demi-glace; 8 oz container
  • Lard
    Pure, snow white rendered leaf lard for baking and cooking; 8 oz container
  • Pork Stock
    A versatile stock made just from meaty pork bones and water — no salt or aromatics added
  • Salt Pork
    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
  • Tasso Ham
    Spicy smoked pork; a Cajun seasoning staple with a T&T twist much leaner than the traditional method

Half‐Pig Program

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.

Download the order form Ask us about pork share

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