The Juniper Pig brings a lineup of cured meats, prime cuts, rotisserie chicken, sandwiches and salads to Stanley Marketplace starting Saturday, November 11. One of the first stores to sign on at the Stanley (2501 Dallas Street, Aurora), the "culinary butchery" and charcuterie shop was one of the last to open, but the specialty meats were worth the wait.

Dr. John Stephan, owner and founder of the Juniper Pig, drew from his background in veterinary science and his farming heritage to set up shop. A licensed veterinary surgeon by trade, Stephan’s heritage is deep with Dutch farming roots.

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.

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