This week, Chef Eddie B. shares some new flavors including a charcuterie board game-changer.


Now available: pastrami deli meat made in-house from High Plains Black Angus brisket. The thin slice allows you to taste both the brine and crust that create layers of flavor and texture. Notes of juniper berry, cinnamon, and cloves can be found throughout, turning your ordinary sandwich into the pastrami sandwich of your dreams.


His Porchetta di Testa (pictured) comes from a Blackland Prairie Red Wattle hog; its rich, silky texture pairs well with your typical arrangement of pickles, cheeses, and artisanal breads. It can be served at room temperature—observe the fat begins to glisten—or warmed up in the oven beforehand. Chef Eddie B. recommends trying it on a bao bun—yum!



TO ALL PATRONS: We will be maintaining normal business hours for the time being: as an essential part of your daily lives, we plan on being here for our community. We thank you for your patience ahead of time. In the interest of maintaining the safety of our employees, customers, and the community in general, you may be asked to wait in line, that we may limit the amount of people in the store at one time in order to promote responsible social distancing.

Safety and precaution during this pandemic are our main concerns and Deep Cuts has taken extra steps to continue routine sanitation rounds for all shared surfaces in addition to our standard health and safety procedures, as well as advising our employees to stay home at the first onset of symptoms or illness.

Our selection of cuts may be limited at times and wait times may be longer than usual, but our supply chain remains strong and we will restock daily as needed. Our butchers, staff and vendors are working diligently to keep the essentials like ground beef, roasts, pork chops, chicken, eggs and pantry items readily available. We are grateful more now than ever for your continued support.



Don't miss out! This weekend, we're receiving two half hogs and will be ready to sell them in parts by late Friday afternoon (3/13).

One of these guys comes from family owned Blackland Prairie Pork in Abbott, TX. This Red Wattle pig was not only raised without hormones or chemicals, but also grass-fed and supplemented a homemade, non-GMO feed.

blacklandprairiepork.com

The other heritage hog comes from our pals at Chubby Dog Farm in East Texas. Their pigs are also raised without hormones or antibiotics, and fed non-GMO and soy-free feed. Fun fact: Chubby Dog Farm provided the hog for the winning team of this years Cochon555 event!

chubbydogfarm.com cochon555.com

Call the shop ahead of time to reserve a cut.

Missed out? We take reservations for whole & half hogs.

#COCHON555 #HeritagePork