At Foothills Local Meats, we are changing the way you buy meat.
Sourcing only from local, pasture-raised farms, we believe that healthy animals make healthy meat.
Our meat is raised without routine antibiotics or added hormones, always on pasture.
Foothills is a meat company specializing in local and pasture-raised meats for retail and wholesale markets. The core of our business is our food-service arm, which consists of Foothills Food Truck, Butcher Bar West Asheville, Butcher Bar Black Mountain, and our Catering Program.
Foothills also offers custom butchery, fabrication, sausages and primal cuts for wholesale buyers and home-use. We offer a monthly Meat CSA program as well as retail meat counters in both Butcher Bar locations.
Our Partner Farms
Our beef comes from a multigenerational farm in Wilkes County called AH&W Family Farm.
Our pork comes from Vandele Farm in Lake Lure and Wild Turkey Farms in Rowan County.
Our chicken comes from Darby Farms and Mountainside Family Farms.
Our “Whole Animal” Philosophy
Small scale and artisan butcher shops often embrace a “whole animal philosophy” when deciding where to source their meats and how to best use the products. Foothills sources primarily whole animals from small farms because that is the best way to support small, family farms.
The relationships we have with our farmers is strong, logical and good for business. We know this because we started Foothills as a small farm and raised our own animals for years.
This philosophy holds the animals, farmers and the environment in the highest regard due to its thrift, utilization and respect to all involved. Like the butcher shops of the olden days, we don’t waste anything. Our team has an amazing array of skills. We rely on good relationships with our farmers that are based on honesty, integrity and transparency.
Butcher shops, especially those in large grocers meat departments, have changed dramatically in the last 30 years. The reality is that that way of thinking, buying and eating meat is not beneficial to small farmers. For example, a 200-pound hog only has a few pounds of tenderloin, but the rest of the parts are even tastier and way more interesting when thoughtfully prepared.
It’s our job to help all of our customers appreciate all of the parts that these animals give us and the hard work farmers and butchers put forth so that we can put supper on the table.
The original Black Mountain retail store becomes popular with locals for our very small lunch service, pick-up dinners to go, and sales from the meat counter, including our own line of house-made deli meats.
Foothills Launches The Butcher’s Table Dinner Series with guest chefs and butchers who served a 5-course “meat-centric” family style dinner.
This series runs for 3 years and features chefs including Steven Goff, Trevon Dunn, Adam Hayes, Craig Deihl, Jeremy Hardcastle, Jimmy Lee and Dan Silo. Dinners are held at the original Black Mountain Butcher Shop, Pisgah Brewery, Hi Wire Brewery and Defiant Whiskey.
Foothills ceases regular retail hours at the original store in Black Mountain in an effort to focus on developing the Asheville market and to begin a search for a more accessible location in Black Mountain with seating and parking. The original store has since served as the Butcher Shop and Commissary Kitchen, working 5-6 days weekly since we “closed.”
photo by Ashley Rochester