How would you describe Stock Provisions’ philosophy when it comes to sourcing and preparing meats?
For sourcing, it’s respect, nutrition, and quality. The respect -- it all starts with the ground, the earth, the ozone layer -- and treating that well. We have to respond to the canvas that we’re painting on. And that ties in with the respect for the animal. We only deal with closed-loop systems (all of the breeding and birthing have to happen on the farm). We also need to respect the farmer, the processor, and the clientele.
When it comes to quality, buying local is great, and good genetics are paramount to the end product. The whole animal model is great, and it has to be high quality. And nutrition is huge -- that’s a lot of the reason people shop with us. They are concerned about what they and their families put in their bodies. If what you’re eating isn’t healthy and hasn’t consumed good things, then there’s no goodness to be derived when we sit down to eat. Those things are the intertwined three pillars that embody our philosophy.
Also, we try to keep everything as barebones as it can be when it comes to ingredients. In terms of preparation, it has to taste good. It’s cool how all of that sort of happens automatically as long as you have experience and care about what you’re doing. All of that is inherent in what we do.
What was the inspiration for opening Stock Provisions?
It’s fun and we love it! There’s this unique, magical feeling to this -- so if you can pursue passion and be creative every day, what’s not to like? People want locally sourced and pastured meats, and that’s all here and all around us. Charlottesville is surrounded by genius productions in the farming world. 90% of the challenge in opening a butcher shop is: How do you source, and how do you work out the logistics? So there’s no frustration at a lack of accessibility because it’s all right here. People want it and want to do right by the earth, their bodies, and the local economy. The community is hungry for it, and we have the know-how, drive, and the passion. It’s a community service -- that’s at the core: wanting to provide delicious, well-raised food that you can feel good about cooking and eating.
What are some products that you offer that first-time customers are often surprised to find here, as well as some that are always a hit?
There are a few that stand out, but people see lamb bacon, and that seems to be surprising, but it really is wonderful. Any of the bacons are also amazing, and scrapple is popular. All of the beef is grass-fed and grass-finished, too, and it’s all dry-aged to some degree. Everything comes whole, and everything is made locally.
The biscuit has become a dark horse in the overall repertoire. It’s the one hot and ready-to-eat food we offer every day we’re open. It’s a tall, fluffy, light buttermilk biscuit that’s baked fresh every morning. The housemade tasso ham that we use won us an award years ago -- it’s hot-smoked. Then it’s topped with honey and hot sauce. You can get it between 9 a.m. and noon every day. See people come back for it day after day.
Are there cuts or preparations you feature that people might not see in a typical butcher shop?
Most cuts since a lot comes from the whole animal model. Some of these approaches to cutting are unique -- we have had to make up names for cuts because they don’t exist historically. If you don’t recognize the name of something, ask about it because it’s probably awesome.
One time, a customer was asking us about the “Golden Coin” cut in an email, and we looked into it and now serve it. You ask, we listen and learn, and that’s part of what makes it fun.
You work with a variety of farms and producers -- how do you choose who to partner with, and what’s important to you in those relationships?
It’s all based on a meeting of the minds in terms of feed and animal welfare and the farming processes. We try to keep our finger on the pulse of who’s doing what and who’s out there. Maybe we contact them, but a lot of our relationships have come from farming entities coming to us. At the end of the day, any farm that we work with, we all need to be on the same page in regards to animal husbandry.
What’s a current customer favorite in the case right now, and what’s your personal favorite?
The prepared foods in our frozen section are really starting to make a splash. They’re a great way to eat clean and eat well. And that is something that we’re forever expanding and experimenting. It seems to work well for everyone. Charcuterie is always a stop that people will fit into their visits. It’s a rotating offering with over 100 varieties of sausage. People also love to see sirloin cap in the case, and the pork sirloin is popular, too -- it’s super tender with amazing textures and the right size for two hungry people. Lamb neck is also a great little braising cut and is some of the heartiest comfort food out there.
Our Alpha-gal offering is really expanding, too. We’re trying to accommodate a lot of community members who are navigating that. Quail is another new one from Greene County. L&H Farm -- they’re new and doing amazing things.
Where do you find inspiration for new offerings -- whether it’s a seasonal special or something completely unexpected?
Many of the longstanding heavy hitters have come from our own kitchens at home. You like to serve what you like to eat. But sometimes they just show themselves like birria, bulgogi, and pozole. Every once in a while, there’s a dish that you hear a lot about, and for good reason, because it’s delicious and is often fun to make in the kitchen, too.
Anything else you’d like readers to know:
We always want to extend our gratitude to our clientele. We know it’s hard to make time to go the extra mile to drive downtown to spend more money on food. It costs more, but you get what you pay for, and you support all of these local farms and the community. You’re doing well for the environment, for your body. Without that, there’s no farming community. We’re always grateful for that stalwart, consistent support of our business. That is never taken for granted, and I feel like I can’t say that enough.
We also encourage people to sign up for the newsletter to learn about sales, news, and promotions. And, of course, start thinking now about your head count and menu for the holidays.
People want locally sourced and pastured meats, and that’s all here and all around us. Charlottesville is surrounded by genius productions in the farming world.
We’re always grateful for that stalwart, consistent support of our business. That is never taken for granted, and I feel like I can’t say that enough.
Add Adventure to the Dinner Table
"If you love to explore and get the first crack at new fun things, the Meat Club is for you," Import says. "You get a discount on mystery packages."