It's Dang Nice Here

I've been around Saxapahaw for well over a decade and at the shop for seven years, and most every day, at some point, I realize that this is a really special place. A lot of times that comes as a sort of vicarious elation. When a friend of the shop brings in friends or family from abroad and beams that THIS is where they get their meat. Or when a customer drops by to pick up their monthly butcher box and tells us that the 45-minute drive through the country to pick up meat is the best part of their month. If you get this newsletter, you may be able to empathize with these sorts of small joys.

What we do feels special, and I hope that comes through when you visit. Ten years on and we are actually doing what we set out for—buying the best animals we can possibly find from a handful of small local farms. That sage in the breakfast sausage you cooked this morning was grown by one of our butchers. The oregano in the chimichurri was picked a few steps away in the community garden. This place feels most special when it seems like we've really threaded that needle of taking care of our staff, our customers, our farmers and our community.

We have a butchery class this Thursday night if you are interested in learning more about the pig. This really doesn't necessitate a desire to butcher a pig but it's a great way to learn about the animal and become a better cook in the process. If you need things for Memorial Day, we'd strongly suggest putting in an order. It will be hopping this week. Also, even if you aren't going to Saturday's in Sax, we have sandwiches on Saturday's starting early afternoon. Grab a few at the shop to take home if you need something easy. Lean into the longer days, light a grill, call some people you know, cook some meat, come tell us about it.