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I am curious why you wouldn't buy from one of the asian markets. Unless you buy from a farmer, all of the markets are getting it from the same industrial packers, and I would think the asian markets would have high turnover.
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re: mister
The people who sell at Soulard do not buy from industrial packers, and not all of the Asian markets buy from those packers, either. Scott Harr (the chicken guy) buys his smoked meats from Behrmann's while the Dietz's at Soulard and Jay's International buy their smoked and raw pork products from Wenneman's, both of which are in Illinois and are small and family operated. Those two shops buy their animals from local farmers and they process animals for the locals.
For the farmers' markets, check with Karlios Hinkebein at Tower Grove or Maplewood, Bryan from Farrar Out Farm at Kirkwood, or look at LocalHarvest.org to see who else provides pork bellies.
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re: jpg
DetectDave
May 27, 2008 05:26 AM
Good response JPG. I was also going to recommend those plus 1 more being Schuberts in Millstadt.
Schuberts Packing: http://www.schubertspacking.com/
Wennemans Meat Market - Saint Libory Illinois
7415 State Route 15, Saint Libory IL 62282 -( 618) 768-4328Behrmann Meat & Processing
Address: 303 E State Route 161, Albers, IL 62215
Phone: (618) 248-5151-
re: DetectDave
DetectDave, I think we could go back and forth over the merits of all these butcher shops. Each of them are similar in their products and processing, as well as the great customer service. I can't get enough of the country smokies from Schubert's...phenomenal and addictive. So are the one's from Tom's.
I digress...rllevy, if you shop at any of these rural meat markets, you might want to take a moment to specify what you are ordering with whomever helps you. I always have to remember that these shops tend to call different cuts of meat a different term than what I'm used to. And, the first time that I ordered pork belly, I didn't specify fresh or whether or not I wanted the skin-on or off. The people behind the counters are really nice and helpful, so I'm sure you'll get what you need.
What are you hoping to do with the bellies?
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re: DetectDave
I'm having some problems with this post; so if there is a repeat, I'm sorry.
DetectDave, I think we could go back and forth over the merits of all these butcher shops. Each of them are similar in their products and processing, as well as the great customer service. I can't get enough of the country smokies from Schubert's...phenomenal and addictive. So are the one's from Tom's.
I digress...rllevy, if you shop at any of these rural meat markets, you might want to take a moment to specify what you are ordering with whomever helps you. I always have to remember that these shops tend to call different cuts of meat a different term than what I'm used to. And, the first time that I ordered pork belly, I didn't specify fresh or whether or not I wanted the skin-on or off. The people behind the counters are really nice and helpful, so I'm sure you'll get what you need.
What are you hoping to do with the bellies?
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You often see it at some of the meat vendors at Soulard Market on Saturdays. If you don't see it, you could probably ask, particularly the guy closest to the inside doors in the NE wing (the guy with the live chickens), or the girl just up from him in the NW wing who has the coolers of smoked meats. They both seem to have access to most of what I've been looking for at times in the past.
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I get my pork belly direct from the farmer...usually just have to ask on a Sat and they can get it to you by the following week. Before farmer market season opens I get it from Jay International on South Grand Ave. or Global Market on Kirkwood Rd. Always pleased with my pork belly from them.
