Eric Finely and Paula Markus of Chop Butchery want to get to know you. Just look at their logo T-shirts that say “Know Your Butcher.” If you have any doubt, ask them for a sample of their curry salami and you’ll get an enthusiastic tale of who raised the pig, what it was fed, and how they cure the meat. The duo have been working in a tiny corner of City Market in tony Northwest Portland for over a decade and all of their meat, from the 100 percent grass-fed beef to their free-range, antibiotic-free lamb and pork is sourced directly from as nearby as possible.
They do much of the butchery themselves, and every bit of the animal is used—so not only will you find double-thick pork chops and dry-aged prime rib here, but you’ll also encounter a case full of treats made with the rest of the animal, including pâtés full of local ingredients like porcini mushrooms, hazelnuts, and apples. There are also two dozen types of fresh handmade sausages, including hard-to-find delicacies like Merguez, boudin blanc, and andouille. In early 2012, Chop expanded to a second location in the back of the LEEDS-certified Hub building in Northeast Portland in order to open a USDA-certified curing facility, enabling the intrepid butchers to expand their repertoire with a range of thick, chewy salami links, pickles, and cured meats.