Swinery Opens in West Seattle

Seattle's own enfant terrible, Gabriel Claycamp (well, not exactly terrible but kinda naughty nonetheless, what with serving wine at his Culinary Communion cooking classes without the proper licenses) finally seems to have his shit together. That would be his pigshit, just so you know. Yes, the long-awaited Swinery, Temple of Porcine Love, is now open in West Seattle. Our friend Jacqueline Pruner sends a few pix that show what seems to be a shack, but inside there's a lovingly stocked meat case.

It's Seattle’s first sustainable, artisan, butcher shop and delicatessen. That means, says Claycamp, locally-sourced, whole animals purchased from small farmers within 300 miles of the store and a commitment to certified organic whenever possible (otherwise as organic as possible).

If you will, it's part of the organic farming and urban homesteading movement and a reaction to large-scale factory farming. The goal is to bring back the flavor--indeed the exceptional flavor--that’s lost with the mass-produced factory meats.

A true artisan butchery, the Swinery makes, bakes, smokes and cures its own products. Jacqueline sent some tasting notes:

Pâté de campagne (a rich pork pâté made with a cognac reduction); bacon-wrapped venison pâté en terrine (a stronger garlic, dark-meat taste); andouille sausage (a little sweet at the front, very complex in the middle, and just enough heat at the end); pastrami (a nicely marbled balance with fat that melts in your mouth and a spicy finish); Cajun-style tasso (smoked ‘n’ spicy pork shoulder that tastes like an exotic ham); prosciutto that is smoked 18 hours and aged two years; and chicken rillettes (bit bland but would herb-up nicely).

And the word on the street is that the Swinery's house-made bacon is to die for. Bacon dogs and bacon burgers, too.

The Swinery, 3207 California Ave SW, Seattle, WA 98116 · 206.932.4211