It is the goal of Chop Butchery & Charcuterie to bring back the institution of a neighborhood butcher shop. Everything in our case is handcrafted in house. Our meats are sourced with care and our products are made with integrity. From award winning pickles to our USDA curing facility where we make our own salami to winning The Good Food Awards for our pate, we are constantly striving for excellence.
In May of 2011 we opened up a USDA meat curing facility so we could make salami in the CHOP way. While we hold dear the old world techniques that we were trained on, we wanted to bring something unique and fun to fermented sausages. OUR style is based on bold flavors and daring ingredients that make CHOP salamis one of a kind. Each salami is hand cut, ground and hand tied. Our production is limited to 900 lbs a week and each batch is no more than 50 lbs at a time. By keeping everything on such a small scale it allows us to have more control over the finished product.
CHOP Butchery & Charcuterie is located inside of City Market in NW Portland. We are a small neighborhood butcher shop that produces everything in house. Led by butcher/owner Paula Markus, CHOP continues to create mouth watering charcuterie. Every week new pates are rotated through our case, depending on seasonal ingredients. Along with making delectable meat products we also are a full butcher counter. We source our meats carefully by working closely with our farmers and purveyors. If you don't see what you are looking for we can get it in a day and we always welcome special orders.