A Whole-Animal Philosophy
Small scale and artisan butcher shops often embrace a “whole animal philosophy” when deciding where to source their meats and how to best use the products.
"Foothills sources primarily whole animals from local farms because that is the best way to support small, family farms."
- Casey McKissick, Owner
The relationships we have with our farmers is strong, logical and good for business. We know this because we started Foothills as a small farm and raised our own animals for years.
This philosophy holds the animals, farmers and the environment in the highest regard due to its thrift, utilization and respect to all involved. Like the butcher shops of the olden days, we don’t waste anything. Our team has an amazing array of skills. We rely on good relationships with our farmers that are based on honesty, integrity and transparency.
Butcher shops, especially those in large grocery meat departments, have changed dramatically in the last 30 years. The reality is that that way of thinking, buying and eating meat is not beneficial to small farmers. For example, a 200-pound hog only has a few pounds of tenderloin, but the rest of the parts are even tastier and way more interesting when thoughtfully prepared.
It’s our job to help all of our customers appreciate all of the parts these animals give us and the hard work farmers and butchers put forth so that we can put supper on the table.
Our Trusted Partners
AH&W Family Farm
Wild Turkey Farms
Mountainside Family Farms
Dynamite Coffee Roasters
GreenBee Cleaning Company
Mapleview Dairy Farm
Looking Glass Creamery
English Farmstead Cheese
Lusty Monk Mustard
Roots & Branches Crackers
Four Sisters Bakery
Foothills Butcher Shop
Our whole-animal butcher shop is located next door to our Butcher Bar restaurant in beautiful Black Mountain, where our butchers and chefs work 7 days a week to bring you the very best in local and craft-made meats. Our famous burgers are ground fresh daily and our homemade hot dogs are crafted using only the best ingredients and a time honored traditional process.
Foothills Owner Casey McKissick begins farming in Swannanoa and Old Fort as Crooked Creek Farms and operating a 32 farmer marketing co-op under the name Foothills Family Farms. During this time, Foothills sells wholesale to restaurants in the Asheville area, Black Mountain Tailgate Market, and the inaugural Asheville City Market.
The Foothills Meats Butcher Shop opens.
"One of the underlying motivations behind the original butcher shop was so that we could make our children the nostalgic items we loved as children- hotdogs and bologna- but made with our meat! Our 4 boys have taken to being hot dog ambassadors for years. They will all get hot dog carts for their 16th birthdays!"
The original Black Mountain retail store becomes popular with locals for their very small lunch service, pick-up dinners to go, and sales from the meat counter, including their own line of house-made deli meats.
Foothills Launches The Butcher’s Table Dinner Series with guest chefs and butchers who served a 5-course “meat-centric” family style dinner.
This series runs for 3 years and features chefs including Steven Goff, Trevon Dunn, Adam Hayes, Craig Deihl, Jeremy Hardcastle, Jimmy Lee and Dan Silo. Dinners are held at the original Black Mountain Butcher Shop, Pisgah Brewery, Hi-Wire Brewery and Defiant Whiskey.
Foothills ceases regular retail hours at the original store in Black Mountain in an effort to focus on developing the Asheville market and to begin a search for a more accessible location in Black Mountain with seating and parking. The original store serves as the Butcher Shop and Commissary Kitchen, working 5-6 days weekly.
Foothills opens Foothills Deli at Ben’s Penny Mart on Hilliard Ave in downtown Asheville, next to a new little brewery: Hi-Wire Brewing on the South Slope. We sell sandwiches and offer a meat counter.
Foothills is invited join Hi-Wire Brewing Company at their newly opened Big Top facility on Biltmore Ave. Our food truck opens for business.
"We loved our community at Ben’s but moving to a bigger kitchen with a full hood ventilation system enabled us to greatly expand our menu and add the burgers that fit our whole-animal philosophy and bring back our tasty flat-top burgers that were so popular in our original Black Mountain store."
With two new butcher bar restaurants open and thriving, a busy food truck with national acclaim, and a new "butcher's box" program on the horizon, Foothills decides to move its commissary kitchen next door to Butcher Bar: Black Mountain, expanding it to a larger operational butcher shop to meet demand.
Now well established in Black Mountain, with its West Asheville and Biltmore Village locations going strong, Foothills focuses on continually improving its menus and introduces breakfast to the offerings. Foothills is now officially open 7 days a week, and the Butcher Shop rolls out its Butcher Table Dinner Series to local acclaim.