Stephan considers several factors when choosing where he sources meat. “The first thing is respect for the product,” he says. He and his trio of chefs hand-pick each meat producer, working only with those that excel in humane animal treatment and raise premium breeds for meat production, including Duroc pork.

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The meat case displays premium meats, many of which are sourced locally.

Veronica Penney

Visitors to the store will discover a butcher case stocked with prime cuts and a menu of freshly prepared food to choose from. TJP will also offer nightly takeaway meals that can be enjoyed at home. Specialty equipment involved in food preparation ranges from a refrigerated meat grinder (imported from Germany) to a custom meat-aging cabinet with a wall of pink Himalayan sea salt.

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The interior decor nods to Stephan's farming heritage, including custom-made Boos Block tables.

Veronica Penney

Keen observers will discover hints of the farmhouse in the decor, such as the light fixtures made from packing-house rails and meat hooks. The logo adorning the maple planks on the back wall of the shop is the same design found on the cast-iron press that Stephan’s grandmother used to make head cheese.

In the future, look for an expanded selection of charcuterie as the Juniper Pig opens its own dedicated meat-curing facility in Greeley. Store hours are from 3 to 7 p.m. Monday and Tuesday, 10 a.m. to 8 p.m. Wednesday through Friday, 9 a.m. to 8 p.m. Saturday, and 9 a.m. to 5 p.m. Sunday.