West Seattle’s first and only sustainable butcher and meat shop.
The Swinery is Seattle’s first and only sustainable butcher and meat shop.
When we say sustainable we are talking about our commitment to buying animals from within 300 miles of our shop, buying whole animals instead of boxed meat, buying from small farmers instead of large agribusiness enterprises, and both paying and charging a fair, real price for our products. We are committed to using organic products wherever we can, and products raised and made with organic practices where certified organic is not possible.
The Swinery carries properly aged, hung, and prepared meats to delight your taste buds. We’re using “old school” practices such as buying only whole animals and using the whole thing. We want to bring back the flavor that’s been lost with mass-produced factory meats. Old-world influences and modern practices combine in our shop to produce incredible meats and sausages with amazing flavors.
We are dedicated to the revival of responsibility and awareness in meat consumption and to enthusiastic appreciation for flavor and quality. We’re into sustainability because it’s not only right but it makes meat taste good, too. We’re doing this because we love it.
Come in and enjoy our steaks and chops, dried and smoked meats, house-made sausages and bacon, world-renowned cheeses, and much more. Visit our web site to learn more about our current selection of products
As we post earlier, Case Study: The bacon wrapped roasted could be cooked different ways. So here is a few more pictures of this beauty. First is raw, followed by 2 slices,cooked in a pan with broccoli and also from the oven with 2 slices. Amazing!
Hot of the grill, The Swinery "Philly Steak sandwich". We fought for the right to eat what we want.
The "hand of the butcher" at work on a Painted Hills beef short rib. Behind is a rib-eye roast, at The Swinery.
Case Study: This little beauty is a Carlton Farms pork loin and a sausage made of ground pork ,ginger, sage, garlic wrapped in Swinery pepper bacon. Then a sprinkle of dry rosemary, red pepper and thyme. A garnish of rosemary adds a little flare to the composition. This can be cooked two ways, sliced in a pan or roasted in the oven. $16/pound
[02/14/17] Happy Valentine's Day. Kim here. I worked my little tushy off to make sure I had all your favorites for your loves. My Boeuf Bourgignon, Cassoulet and Turkey PotPies with a puff pastry top. Fancy fare, easy prep for your busy Valentine's day.... On a Tuesday?
Hi Swinery Fans!
We are still open! We have had a lot of inquires to if we are still open due to the construction going on next door. Yes, the developer has demolished the building next door and is in the process of starting to build new units. So please come by and view the construction site and while you are here buy a sandwich or some of our freshly butchered meats and in-house made charcuterie.
The Crew at the Swinery
The flavor curve of beef at it's best. Ribeye cap and eyes. Hanger steak and bone-in ribeye. In house butchered from Painted Hills cow.
A little practice of cooking for my love ones in advance of Valentines Day. A Anderson Farm lamb roast cooked with root vegetables.
|Monday||11am - 6pm|
|Tuesday||11am - 6pm|
|Wednesday||11am - 6pm|
|Thursday||11am - 6pm|
|Friday||11am - 6pm|
|Saturday||11am - 6pm|
|Sunday||11am - 6pm|
Unfortunately it's true! Ama's last day will be July 25th...We want to thank all of our fans...and we hope you will come in at least one last time and get your fill of Oysters and Chef Jared's fantastic food!
Hot Wings - Cold Brew - Big Fun. That's what you'll always find on the menu at Wing Dome. Visit us in Greenwood and Kirkland. And tweet to us @TheWingDome!
Like our Belltown location too: www.facebook.com/Buckleys.In.Belltown
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