West Asheville 828.417.7081 | Black Mountain 828.357.9029 | Food Truck 828.606.9372 | Everything Else 828.357.7206 info@foothillslocalmeats.com

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.

Foothills Featured in Asheville Lifestyle Magazine

We're proud to be featured in Asheville Lifestyle Magazine's October issue, whose theme--Farm to Table--fits us perfectly. Dave, Casey and Owen had a great time with the Asheville Lifestyle crew, discussing favorite family recipes, the excitement around our new...

Meet Rachel Freihoff-Lewin, Butcher Bar Black Mountain’s New Chef

We are proud to announce local chef Rachel Freihoff-Lewin will take the helm at our new Black Mountain Butcher Bar & Kitchen when it opens in November.

Behind The Scenes: How Bologna Is Really Made

Our bologna has a first name, it's L-O-C-A-L. Today marks National Bologna Day, and to celebrate, I'm reviving one of my articles from The Dirty Spoon, an Asheville-based website that focuses on food culture in the Southeast. I first met Casey and the Foothills Meats...

Foothills Featured in Mountain Xpress

Thanks to the Mountain Xpress for featuring Foothills Meats in their latest article, “A bacon lover’s guide to Asheville.”

Meat Share CSA Pick-Up Now Available In West Asheville

West Asheville neighbors! Did you know you can sign up for our Meat CSA program and pick up your share in your neighborhood?

West Asheville Butcher Bar & Kitchen Opens To The Public

This month, we officially celebrate the opening of our newest addition to the Foothills Meats brand: our new Butcher Bar and Kitchen in West Asheville. 

Our History


Foothills Owner Casey McKissick begins farming in Swannanoa and Old Fort as Crooked Creek Farms and operating a 32 farmer marketing co-op under the name Foothills Family Farms. During this time, Foothills sells wholesale to restaurants in the Asheville area, Black Mountain Tailgate Market and the inaugural Asheville City Market.

Fall 2013

The Foothills Meats Butcher Shop opens. One of the underlying motivations behind the original butcher shop was so that we could make our children the nostalgic items we loved as children- hotdogs and bologna- but made with our meat! Our 4 boys have taken to being hot dog ambassadors for years. They will all get hotdogs carts for their 16th birthdays!

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.


​Summer 2014

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.

photo by Jonathan Ammons

Summer 2015

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.”

April 2015

Foothills Opens Foothills Deli at Ben’s Penny Mart on Hilliard Ave in downtown Asheville, next to a new little brewery: Hi-Wire Brewing on the South Slope. We sell sandwiches and offer a meat counter.

April 2016

Foothills is invited join Hi-Wire Brewing Company at their newly opened Big Top Facility on Biltmore Ave.
We loved our community at Ben’s but moving to a bigger kitchen with a full hood ventilation system enabled us to greatly expand our menu and add the burgers that fit our whole-animal philosophy and bring back our tasty flat-top burgers that were so popular in our original Black Mountain store.

​photo by Ashley Rochester 
photo by Javi Bolera, Hi Wire Brewing

Summer 2017

Foothills Meats launches an aggressive expansion plan with the Butcher Bar concept, launching 2 new restaurant/bar and retail locations, one in West Asheville and one in Black Mountain.

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