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Jun 21, 2008 09:15 PM

Olive mill and Pork Shop summer hours - Queen Creek

Just an FYI post....

We made a stock up the freezer trip to the Pork Shop well as stock up on some olive oil and pick some peaches and plums at Schnepf.

The Olive Mill has gone to shortened hours for summer: Friday, Sat and sunday only. they are serving breakfast now at Del Piero. Didn't try that since it was noon when we were there but we've always enjoyed lunch when we've been there. The hours are Friday. 9:00am-5:00pm, Sat. 7:00am-5:00pm & Sundays 7:00am-4:00pm. no tours during the summer so don't take your visitors for a tour!

The Pork Shop will be closed for all of August.

There was a U-pick sign in front of Schnepf...I was surprised peaches were still available but I love good peaches so we stopped in spite of the heat. It only took ten minutes to fill a box so it wasn't too bad in spite of the temps but tomorrow is the last day for peaches. We picked some plums too and they're super sweet....plums and apples will apparently be available for a few more weeks.

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  1. Thanks for that update - a friend and I were just planning a day to drive down to Queen Creek to visit those two places.

    The Pork Shop
    3359 E Combs Rd, Queen Creek, AZ 85242

    Queen Creek Olive Mill
    25062 S Meridian Rd, Queen Creek, AZ 85242

    8 Replies
    1. re: Rubee

      Rubee - let me know what you think! Don't forget to try the different brats and the bacon. :) I plan on picking up a shoulder roast in the next few days to make Carnitas.

      1. re: scorpioscuba

        The pepper cured bacon is outrageously good. I use it in all my pasta dishes as a replacement for pancetta.

        1. re: Tom June

          Oooh! I haven't tried that. My husband always gets the hickory smoked bacon. I'll have to tell him to pick up that pepper cured bacon. Thanks!

          1. re: scorpioscuba

            we buy both regularly. They're really good.

            They had a parmesan Italian sausage I hadn't seen before on this last visit. It's a big coil. I picked one of those up and am looking forward to trying it.

            My regular items are: loin chops, ham hocks, both bacons, green chile brats, fat tire brats, potato brats, rolled loin roasts and a couple butts. And beans. We always grab a tub or two of the beans...they're delicious(and have that great pepper bacon in them) and freeze well.

            I'm not a big fan of the smoked and summer sausages but don't care for those in general to begin with. We also prefer Von Hanson's hot dogs over the Pork Shop and pick them up at VH's when we do grill up some dogs.

            1. re: ziggylu

              VH's hot dogs are the best, I agree. Finally tried the Pork Shop's bacon last week and was really impressed. It's thicker than VH's, and it crisped up better (20 mins @ 375) and had a great smoky flavor. I would have to try them side-by-side to pick a favorite but they're both awesome.

              1. re: azhotdish

                Even side by side it's hard to pick which is better. The flavor on Von Hanson's is really good. I tend to prefer the Pork Shop's because I find it meatier, almost leaner, which I prefer in a bacon but really they're both really great.

                1. re: ziggylu

                  We give the edge to VH because their bacon is usually a bit sweeter in taste, but you really can't go wrong with either.

              2. re: ziggylu

                Ahh yes, let's not forget those green chilli brats. Yum! Also love going there on Sunday mornings and getting a green chile burrito. So good.

      2. I finally made it out to both these places today.
        Picked up a bunch of things to grill next weekend... hot dogs, cheddar brats, and fat tire brats. The old man was thrilled to find they carry linguica.... he usually has it shipped in from the bay area. I can't wait for breakfast in the morning so I can try this pepper cured bacon!
        The knife sharpening lady was also there if anyone was looking for her.

        1. thanks also for the spousal unit "Julia's Child" and I just purchased a house here in QC and appreciate the update. We keep Kosher and therefore couldn't care less about the Pork you know of a butcher in the area who has locally grown (preferably grass fed) beef? If you want to reply off board, that's fine. Thanks again for the info.

          5 Replies
          1. re: ChefBoyofDees

            There are several options but no local butchers that I am aware of.

            A Bar H farm makes deliveries to the valley. They are coming again on July 18th. I picked up an order on May 30th. So far we have only tried the porterhouse steaks and were pleased.


            I've had the grass fed beef at OX Ranch at a recent "Locavore" dinner at Tapino. The beef also was very good. You can order directly through them:


            Here is a good website to use to find other options:


            1. re: scorpioscuba

              Thanks Scorpioscuba...we "costed" (is that a word?) out an order with abarhfarm and it came to MORE than the cost of a whole critter from OX Ranch...I wrote them and they responded back with a phone call advising me that they CAN do a Kosher killed animal...I just have to provide the Rabbi and purchase the whole animal. So it looks like we will be going with OX Ranch. But thank you for your response. Cantor Shmuli aka Chef Boy of Dee's

              1. re: ChefBoyofDees

                I just tried grass fed beef from San Rafael Valley Beef and it was great. I don't know whether they do Kosher or not, but they do process their own meat...


                They deliver to the Phx area and Tucson for a fee.

                1. re: ChefBoyofDees

                  No problem! Our goal is to purchase a whole animal too - as soon as we purchase a nice freezer. I used A Bar H just to try the meat to see how I liked it. I actually met Jay Murphy who is part of OX Ranch at the dinner I went to. Great guy and I'd definitely purchase meat from him in the future.

                  1. re: ChefBoyofDees

                    The thing is with A Bar H, depending on overall availability, one can buy a variety cuts in specified proportions (e.g., 2 lbs ground beef, 10 lbs oxtails, 12 shanks, 4 T-bones), which is almost never the case when one buys a whole (or 1/2 or 1/4) animal. That flexibility comes at a cost.

                    I tend to prefer braising and stewing cuts and a little beef goes a long way at my house, so the premium pricing doesn't hit me as hard as it does someone who favors T-bones and tenderloins and/or eats more beef than we do.

              2. Update on hours:

                The Olive Mill starts its fall hours August 19th: 7 a.m. to 5 p.m. Tuesdays through Saturdays, and 7 a.m. to 4 p.m. Sundays. Tours are 30 minutes and $5.

                Del Piero, their Tuscan-inspired restaurant, will serve breakfast and lunch through 4:30 p.m. Tuesdays through Saturdays, and 3:30 p.m. Sundays.

                3 Replies
                1. re: Rubee

                  Thanks for the update, Rubee.

                  Do you know what time del Piero starts serving lunch-type fare? I couldn't figure it out from the menu, and the couple of times I tried calling to find out, I couldn't get through to a human being (possibly due to bad timing on my part).

                  1. re: hohokam

                    Sorry, I don't. Hopefully someone who does will post. I don't think we're going to (finally) make it down there until mid-September.

                    1. re: Rubee

                      lunch is available all day just like breakfast