The Three Faces of The Swinery
Street Food in a Courtyard
A BLT where the “B” stands for (pork) belly. A third-pound Painted Hills ground-beef burger on a brioche bun from Macrina Bakery. Carolina-style pulled pork. Pair any of these with the house Danger fries—tallow fries doused in bacon and cheese—and you’re eating in The Swinery’s courtyard, which feeds the masses during weekday lunch and weekend brunch. Here, the focus is on flavor, and the chefs maximize this by incorporating bacon and bacon fat in any number of ways. Their renowned bacon dog even attracted the carnivores of United States of Bacon.
Inside The Swinery proper, cases brim with the fruits of old-school butchery practices. Meats that have been properly aged, hung, and prepared jostle with housemade sausages and world-renowned cheeses. The result: smoked tasso ham alongside English bacon and loukanika sausages flanking barbecue brisket, all of which combine to solidify the shop’s title, “The Temple of Porcine Love.”
Apart from using old-school butchery practices and maximizing the use of bacon fat, The Swinery ensures top flavor by following sustainable practices. Butchers ship in whole animals from small farms within 300 miles of their shop and use every piece they can. And whenever possible, they select animals and products raised and made with organic practices.