The Cut: Weeping Radish expands butchery selection for 2019


Another year over and a new one just begun! Apart from a spike in gym memberships (gotta lose those holiday pounds!) and swearing off alcohol for the month (I’m so not doing that!), January is synonymous with hopeful resolutions. It’s the month to evaluate the past year and make a fresh start for the future. We certainly had a lot to look back on in 2018: a busy summer in the restaurant, a whole new plan for the butchery, and more small experimental batches in the brewery. Like everyone else making their New Year’s Resolutions, we are taking what worked in 2018 and making it bigger and better for 2019. 

You can definitely expect to see more items from the butchery on our menu and in the retail counter as we expand our product line to include more raw meats and cured sausages. Some major upgrades to the brewery will enable us to make more small experimental batches as well as up production of our year round beers. We’ve also made great strides in sourcing local malt for these small batches and look forward to sharing more information as soon as we can! 

In 2018 we began working with the North Carolina Natural Hog Growers Association to source all of our pork in the restaurant and retail counter. This co-op of independent farmers raises all natural, free-range, non-GMO, Animal Welfare Approved hogs for select markets. It has been a privilege to work with such a dedicated and intrepid group and we are excited to share this resource directly with our customers through a hog share program. If you, or a group of friends, are interested in purchasing a whole hog from the NC Natural Hog Growers Association our butcher will break down the animal to your specifications. Chops, roasts, loins, ground, or even breakfast sausage, this is the chance to fill your freezer with a custom selection of all natural pork! 

And the butchery is going to continue accepting venison for processing into February. We have had a wonderful time this deer season working with hunters to make some new and delicious venison sausages – I’m looking at you, summer sausage! While we may have been a little late to the game in 2018, I am happy to say that those regulatory hurdles have been leapt and we are looking forward to the entire 2019 hunting season! 

So like I said, we’ve got big goals for 2019! In order to convert these resolutions into reality, we are going to close the restaurant after Martin Luther King Jr. Day for about eight weeks. Our retail store will be open for limited hours during that time and of course you can still get our beers in stores and restaurants all over the Outer Banks and the Triangle area.

Until we close on January 22nd, we will be running ongoing “Kill the Keg” and “Kitchen Close Out” specials at the restaurant. Not to mention discounts on packaged beer to go! Check out our Facebook page for updates and we look forward to seeing you in the New Year!