Garrett is a rock star! Very friendly and personable...great conversation, thanks!! And the meats, sausages and specialty items are second to none...the best and my favorite for years!
Nicole Ritter
Picked up a superbowl bundle and got a pound of pork burnt ends, pound of smoked wings, pound of queso rojo, a deluxe charcuterie board, stuffed mushrooms and classic summer sausage for $49. Its was a great buy (I would have spent more in ingredients trying to make all this myself) and already prepared- We dressed the wings and burnt ends in our sauce of choice and everything was delicious, we had a bunch of options but way less work! also, If you havent had the BBQ Burnt End Brats or other specialty brats and sausages, you are missing out! I love coming here to pick up something new and different!
One Drop
This is a review of the Whole Hog Class for sausage making, hog breakdown, and smoked meat preparation.These 3 classes are great for young and old alike. You learn the how to break down the hog carcass, on a real hog carcass. There are some hands-on activities, for everyone interested. You learn safety and cleanliness procedures.During the sausage preparation you get recipes they use in their shop as well as assembling the ingredients, with everyone getting a hands-on opportunity. You learn what is required and what ingredients can be changed to make the sausage flavor your own. You learn breakfast sausage as well as link sausage like Italian and bratwurst.During the smoked meat instruction, you learn about the different combinations of meat, spices and liquid to create many different types of salami. You get hands on instruction of assembly and stuffing the casings.This is a great class with a great workspace. You are underground in their workspace with professionals who are making products every day. The experience with family and friends is without value and will last a lifetime.
Stephany F
They have the best guanciale I’ve ever tried! It’s cured and balanced with the right amount of spices but maintaining that amazing pork flavor! I come by every week ;)
Andy M
Awesome sandwiches and fries! We had the Banh Mi, Pig Mac and Pulled pork Pigwich -- all were a hit. The fries were really good. Great beer selection.
Jeff Alejos
Best butcher shop in town, bar none. You owe it to yourself to at least try their bacon and their pot pies.
Dave Hines
Buy a small amount first and make sure you like it.I bought half a dozen of the little breakfast pot pies only to discover the “little bit of sriracha” noted in the description made them WAY too spicy for my taste. Breakfast is supposed to be savory, not burn your mouth. I was only able to eat a couple of bites and threw the rest away. Hopefully I can find somebody to give the other five to or they’ll go in the trash too.WARN people if you’re going to spring spicy stuff on them, especially around here.
toby
Found this place on a whim and haven’t stopped going since! Amazing service and a great selection we buy all our meats and eggs from here exclusively!
Pam Hecker
Love their variety and that they carry so many local vendors!
Took the charcuterie class and loved it. Two hours, you learn to make sausage, rubbed bacons, and brined ham. Went home with a huge sausage to smoke, a nice chunk of brined ham, and a couple packages of bacon. Very interesting to learn the process - Jordan the head butcher is a great teacher. You know the old line about where the sausage is made - well here you get to both see and do it. I've been buying meat here for years and the people are always great. By the way, the brined pork chops are the best on earth.
Jessica White
We love Local Pig! I have been to their shop 2 times already this year taking their classes. I did the sausage making class with my boyfriend then went back with my group of girlfriends for their butchering class. Jordan, Local Pig's instructor, is truly the best. He is so patient and knowledgeable. Answers all of our questions and laughs at our silly jokes. He's a true treasure and a great addition to Local Pig. We are thrilled to bring groups there to learn and to support a local business. Thank you Local Pig!
Ty
Local Pig is awesome. Big selection of locally sourced meats and a ton of other foods (and even drinks) that represent Kansas City very well. Would highly recommend taking one of their classes. I was able to take the sausage making class with Jordan and had an awesome experience. Informative, hands on and took away a ton from the class, including a bundle of top tier sausage.
Liyi Z
The charcuterie class was great! It seems like the limit is about 10 students in a session which was a good size. The space was a little small, but it's clearly a working kitchen. Everyone got a chance to participate if they wanted to. We didn't take home all the stuff we helped with, but got variations of already-prepped options instead.You don't do all the steps yourself but help out with different steps of different products. Brining ham, making the cures for the bacon/pork belly, and preparing and stuffing the sausages were all included. The head butcher, Jordan, was great at answering our questions and everyone had a chance to try steps.When I signed up for the class online it was about $85 which includes the class, lunch from Pigwich and drinks, and you walk away with about $30 worth of meat a person, if not more. Worth it!
Natalie W
Very disappointed in our stop at pigwich. I had the pulled pork sandwich. It was very bland with no flavor. I asked for a spicy bbq sauce so i could liven it up and they didn’t even have one. If you want kc bbq. Don’t go here. The sweet potato fries were exceptional though!
Great food
Garrett is a rock star! Very friendly and personable...great conversation, thanks!! And the meats, sausages and specialty items are second to none...the best and my favorite for years!
Picked up a superbowl bundle and got a pound of pork burnt ends, pound of smoked wings, pound of queso rojo, a deluxe charcuterie board, stuffed mushrooms and classic summer sausage for $49. Its was a great buy (I would have spent more in ingredients trying to make all this myself) and already prepared- We dressed the wings and burnt ends in our sauce of choice and everything was delicious, we had a bunch of options but way less work! also, If you havent had the BBQ Burnt End Brats or other specialty brats and sausages, you are missing out! I love coming here to pick up something new and different!
This is a review of the Whole Hog Class for sausage making, hog breakdown, and smoked meat preparation.These 3 classes are great for young and old alike. You learn the how to break down the hog carcass, on a real hog carcass. There are some hands-on activities, for everyone interested. You learn safety and cleanliness procedures.During the sausage preparation you get recipes they use in their shop as well as assembling the ingredients, with everyone getting a hands-on opportunity. You learn what is required and what ingredients can be changed to make the sausage flavor your own. You learn breakfast sausage as well as link sausage like Italian and bratwurst.During the smoked meat instruction, you learn about the different combinations of meat, spices and liquid to create many different types of salami. You get hands on instruction of assembly and stuffing the casings.This is a great class with a great workspace. You are underground in their workspace with professionals who are making products every day. The experience with family and friends is without value and will last a lifetime.
They have the best guanciale I’ve ever tried! It’s cured and balanced with the right amount of spices but maintaining that amazing pork flavor! I come by every week ;)
Awesome sandwiches and fries! We had the Banh Mi, Pig Mac and Pulled pork Pigwich -- all were a hit. The fries were really good. Great beer selection.
Best butcher shop in town, bar none. You owe it to yourself to at least try their bacon and their pot pies.
Buy a small amount first and make sure you like it.I bought half a dozen of the little breakfast pot pies only to discover the “little bit of sriracha” noted in the description made them WAY too spicy for my taste. Breakfast is supposed to be savory, not burn your mouth. I was only able to eat a couple of bites and threw the rest away. Hopefully I can find somebody to give the other five to or they’ll go in the trash too.WARN people if you’re going to spring spicy stuff on them, especially around here.
Found this place on a whim and haven’t stopped going since! Amazing service and a great selection we buy all our meats and eggs from here exclusively!
Love their variety and that they carry so many local vendors!
Restaurantji Recommends
Took the charcuterie class and loved it. Two hours, you learn to make sausage, rubbed bacons, and brined ham. Went home with a huge sausage to smoke, a nice chunk of brined ham, and a couple packages of bacon. Very interesting to learn the process - Jordan the head butcher is a great teacher. You know the old line about where the sausage is made - well here you get to both see and do it. I've been buying meat here for years and the people are always great. By the way, the brined pork chops are the best on earth.
We love Local Pig! I have been to their shop 2 times already this year taking their classes. I did the sausage making class with my boyfriend then went back with my group of girlfriends for their butchering class. Jordan, Local Pig's instructor, is truly the best. He is so patient and knowledgeable. Answers all of our questions and laughs at our silly jokes. He's a true treasure and a great addition to Local Pig. We are thrilled to bring groups there to learn and to support a local business. Thank you Local Pig!
Local Pig is awesome. Big selection of locally sourced meats and a ton of other foods (and even drinks) that represent Kansas City very well. Would highly recommend taking one of their classes. I was able to take the sausage making class with Jordan and had an awesome experience. Informative, hands on and took away a ton from the class, including a bundle of top tier sausage.
The charcuterie class was great! It seems like the limit is about 10 students in a session which was a good size. The space was a little small, but it's clearly a working kitchen. Everyone got a chance to participate if they wanted to. We didn't take home all the stuff we helped with, but got variations of already-prepped options instead.You don't do all the steps yourself but help out with different steps of different products. Brining ham, making the cures for the bacon/pork belly, and preparing and stuffing the sausages were all included. The head butcher, Jordan, was great at answering our questions and everyone had a chance to try steps.When I signed up for the class online it was about $85 which includes the class, lunch from Pigwich and drinks, and you walk away with about $30 worth of meat a person, if not more. Worth it!
Very disappointed in our stop at pigwich. I had the pulled pork sandwich. It was very bland with no flavor. I asked for a spicy bbq sauce so i could liven it up and they didn’t even have one. If you want kc bbq. Don’t go here. The sweet potato fries were exceptional though!