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Tails & Trotters

General Information

Phone:   503.477.8682

Retail Hours:

Monday - Friday 10am - 6pm; Saturdays 10am - 4pm.


525 NE 24th Ave.


Farmer's Markets

PSU Farmers Market
Saturdays on the Park Blocks at PSU
March 16 - December 21
8:30am - 2pm
SE corner of the market (Broadway & Hall

THIS WEEK'S SAUSAGES (8/5-8/12/19)

Tails & Trotters features a rotating cast of over 3 dozen fresh and smoked sausages. On any given week there are 3-6 varieties of fresh sausages available in the butcher case, and 1-2 varieties of smoked sausages (& LOTS more available in the display freezer).

  • Alsatian (fresh)
  • Andouille (smoked)
  • Basque (fresh)
  • Bell Peppers, Onions & Cheddar (fresh, seasonal)
  • Boudin Noir (fresh, pre-poached)
  • Calabrian (fresh)
  • Catalan (fresh)
  • Liverwurst (fresh)
  • Loukaniko (fresh)
  • Smoked Jalapeno-Cheddar (smoked)
  • Smoked Linguica (smoked)
  • Whiskey-Maple breakfast links (fresh)



We're back at our usual spot at the PSU Farmers Market (east side of the park blocks & Hall St.) through Saturday, December 21!

  • Butchery & Marinated Cuts
  • Porchetta & Table Ham
  • Sliced Sandwich Ham & Porkstrami
  • Over 30 varieties of fresh & smoked sausages
  • Award-winning pâté, rillettes & deviled ham
  • Bacons, guanciale, pancetta
  • 6 diverse varieties of pulled pork
  • Pasta sauces & pantry staples (ham hocks, salt pork, tasso ham)
  • Leaf lard & stock

Special orders for farmers market pickup can be placed via phone or email (3pm Friday deadline).

Market Product Menu                        Market Sausage Menu



For those that enjoy the challenge of "nose to tail" cooking, or just comforted by having a freezer full of provisions, we offer a Half Pig Program. For a flat fee ($650) you receive half of a 260lb pig, butchered to your specifications (with our guidance through defined choices) and packaged in clear, labeled vacuum-sealed bags. You can exchange portions for cured items for a nominal extra cost, and don't have to take all the bits you just won't use.

Click here for more information.