Join us every other Saturday this spring! Email catering@foothillslocalmeats.com for any questions or inquiries ..read more

All orders are prepared by our butchers and catering crew with product from WNC family farms ..read more

This Sunday, December 4th, we will be celebrating 20 years of Honest Meats and the official Grand Opening of our new home, Foothills Grange. It’ll be one for the books, so we hope to see y’all there. Read more about our event in the new Mountain Xpress piece ..read more

Thanksgiving Orders Are closed for the season Foothills can help make your special day a delicious one, with everything from cranberry sauce and dressing, to charcuterie boards and centerpiece turkeys. All of our meat is ethically raised and locally sourced from trusted family farm partners. Turkey: Joyce Farms (Winston-Salem, NC) Pork: Colfax Creek Farm (Bostic, NC) Beef: AH&W Farm (Boomer, NC) How it works: See our price list and offerings below. For deposit-related items, you only have to pay the deposit up front. You’ll pay your balance at time of pick-up. Email meg@foothillslocalm ..read more

Super Bowl 2020 teams have been decided so it's time to take a trip to our Butcher Bar and pick up everything you need to host the perfect party! From dips and spreads to butcher boards and hot dogs, Foothills has it all. How it works: See our price list and offerings below. Contact Meg Montgomery to place your pick-up order: meg@foothillslocalmeats.com. Super Bowl Specials Ham and Pimento Cheese Spread A delicious Foothills mix of our House Smoked Ham and our famous Pimento Cheese. $6.00 / lb Gournay Cheese Spread The Foothills take on this French soft cheese made from fresh herbs, garl ..read more

Mike Lamb, a Mississippi native, spent his formative years in Durham, NC cultivating a passion for cooking.  When he turned 21, he moved to Asheville and got what he described as his “first real job” as a dishwasher at the Early Girl Eatery. It was one of the hardest jobs Mike said he’s ever had, and after 3 months, his role in the restaurant drastically changed.  Mid-shift one day, a pantry chef suffered a meltdown and quit on the spot. Having proved himself a hard worker, Mike asked the owner for the open position right then and there and the owner agreed. From that moment, the own ..read more

One of our favorite events to host at Foothills Meats Butcher Bar in Black Mountain is our Butcher’s Table Dinners. We’re happy to announce that this ever-popular, sold-out dining experience is returning next month!  Our initial Butcher’s Table Dinner, which began as a humble 5-course meal for 12 people on the front porch of the Foothills’ flagship location, has evolved into something much bigger than we ever expected. “We invite you to bring your family and friends to any of our Butcher’s Table Dinners to celebrate and savor local dishes.” These intimate dinners celebrate local, pasture ..read more

Are your kids tired of the same boring lunch day after day? Are they begging you for money to grab hot lunch instead of what you pack for them? Maybe it’s time you switched up their lunchbox for something much more nutritious and delicious.  At Foothills Meats, we think our house-made and cured deli meats are out of this world—and your kids will probably think so, too. After all, we’ve been crafting honest meats for family members of all ages since 2002. Take a break from your usual with these four simple lunchbox ideas below. Bologna and Swiss Cheese Sandwich We all know that bologna an ..read more

Meg Montgomery, the meat manager for Foothills Meats, used to be called “Farmer Meg” up until about 2 years ago when she started to work with Foothills Owner Casey McKissick and the rest of his team in Black Mountain.  Born in Virginia outside of Quantico, Meg spent her formative years in Connecticut once her dad retired from the FBI and moved his family to the area. She got into agriculture in 2009 when she started farming for Heifer Project International—a large, international nonprofit that gives agricultural aid and relief to 37 different third-world countries. “I just wanted to feed ..read more

Nicole and Aaron Bradley are the proud owners of Colfax Creek Farm (formerly Bradley Farms), a beautiful farm located in Saluda, NC that raises the finest 100% grass-fed beef, pastured pork, and pasture-raised poultry.  “We try to focus on the well-being of our animals, how we’re managing our land and the environmental impact we have, and raising an animal and letting it do what it naturally wants to do,” Aaron Bradley says. “That means having pigs that can wallow and root.” But the story of Colfax Creek Farm actually began a bit differently.  “Colfax Creek Farm is committed to produ ..read more