The Butcher Shop

Folks do a decent job of cutting and wrapping, and sausage flavors are ok just make sure they go easy on the salt or you’ll need a gallon of water to go with your sweet Italian sausage. Turn around time is pretty average for Socal (2 weeks-​whenever) depending on the season and the folks in the office are pretty friendly. Do make sure you weigh your game before heading over there since I’ve mysteriously «lost» a lot of meat there, in fact I took six pig quarters (two hind quarters and four front shoulders) off a couple of 160lb. pigs and received a whopping sixteen pounds of sausage return, I was told that he only received two front shoulders so that was all the sausage he could make. There are a lot of better butchers in the area and unless you need taxidermy done I would avoid this place.