The meat scene is looking up in San Diego. First came the banner news about The Heart & Trotter in North Park and now we bring word of a similarly-exciting project headed to Kearny Mesa. Though it may not look like much at the moment, this 4500-square-foot space should soon be a significant force to be reckoned with in the local food world.
Julian-based Cook Pigs Ranch, which specializes in heritage breed pigs, is expanding their operation to build a new USDA-certified "cut and wrap" facility for other boutique-sized area ranches.
The family-owned ranch, which currently supplies its pork to over 60 farm-to-table restaurants in Los Angeles, Orange County and San Diego, including Juniper & Ivy, Brabant Bar & Cafe, The Smoking Goat and Don Chido, is setting up shop on Clairemont Mesa Boulevard where they'll be in good company; they're located in the same industrial park as Societe Brewing Co. and The Meat Men, a local salumi company.
Co-owner Krys Cook says the facility will cater to ranches, providing everything from transportation of animals to slaughter to butchering and processing and delivery to restaurants or markets. There will be a walk-in retail component too for the public.
Travis Stockstill, a master butcher who was most recently the general manager of LA's Lindy and Grundy artisan butcher shop, will oversee all the meat-cutting. They'll be able to handle everything from steers to lamb, goats, pigs and wild game. Stockstill will also be crafting sausages and more from Cook Pigs Ranch animals.
The new meat hub is scheduled to open in mid-August, initially three days a week, with a plan to eventually add an on-site smokehouse and expand into an adjacent space.
· Cook Pigs Ranch [Official Site]