I caught up with Chef Alex Pope, co-owner of The Local Pig and Pigwich and Preservation Market on the "sky deck" at the new Thou Mayest Coffee Roasters location. It was a gorgeous afternoon and we could hear Ziggy Marley tuning up on stage at the CrossroadsKC at Grinders while we sat and enjoyed a drink on the upper deck.
I asked Alex what he was up to, and that's when he mentioned that he had a new production facility over in the West Bottoms where he was making his famous Local Pig sausages for wholesale consumption. He told me that Hen House Market was now carrying a nice selection of his sausages in all of their locations. WHAT?!? That's fantastic! I told him, so happy for him and proud at all he has accomplished. Amazing.
I'm not sure if I realized fully what it takes to run a USDA inspected meat processing and production facility, until Alex explained it to me. It is much more complicated than say owning a restaurant, and bound and tied up with, not just local and state, but federal, red tape. It takes a lot of time, money, patience. Alex seemed glad to be on the other side of the looking glass on that one. Now, he is just focusing on breaking down the pigs and making his delicious sausages.
He also said his production facility in the West Bottoms has a space marked off for a dry curing room to make his own charcuterie on a large scale. Local Pig charcuterie is something I will look forward to from Chef Alex and his talented team of butchers.
I decided to stop by my local Hen House to check out the selection. I found them right there in the butcher's case along with a curiously worded sign. The Local Pig sausages were $2.00 each, and the Hen House at 87th and Pflumm in Lenexa had the following: Tallgrass Beer Brats, Jerk Pork, Chorizo Verde with Almonds, Spanish Paprika and Rosemary, Chardonnay and Tarragon, Bourbon Apple, Bratwurst, Porcini Mushroom and Parmesan. I bought once of each of them just to see what they all tasted like.
So, if the Local Pig in the East Bottoms is a little too far for you to drive to on a weekly basis, you can now hit up your local Hen House market and pick up Local Pig sausages for your next backyard barbecue.