Hours and Special Requests:
Our butcher counter is open Monday-Friday, 7am-5pm & Saturday from 11am-5pm. The shop is closed on Sunday.
Breakfast and lunch menus are available Monday - Friday ONLY.
Breakfast: 7am-11am , Lunch: 11am-3pm
ALL regular to-go orders should be made over the phone 720-479-8296 or in person. We do not offer delivery at this time. The maximum number of sandwiches for one pick-up order made day-of is 12.
All large to-go orders (including lunch sandwiches over 12, and breakfast burrito orders over 50) should be arranged by emailing blackbelly catering: email@example.com
Specialty meat orders are available by speaking with a butcher. Please call 720-479-8296 or come by in person. Common specialty orders for purchase any time (with advanced request) at Blackbelly include: Dry-aged steaks, family style roasts, whole and half animals, specialty charcuterie, in-house salumi.
You may be familiar with our super tasty breakfast burritos! They are FANTASTIC for office meetings and any weekday morning group gathering. However, because of the high volume of requests for large burrito orders, please review the rules below:
- 12 burritos is the max that can be purchased at once in the store, without a pre-order
- We require 48 hours advance notice for orders of more than 12 (by telephone, stop by in person or email firstname.lastname@example.org)
- 7:30 am is the earliest pick-up time available
- All orders are subject to a 15% service fee
- We cannot accommodate meat requests for the butcher's choice meat burrito. It changes daily based on what the butcher has selected on a given day.
....So, what makes our butchery & house made charcuterie so unique and specialized anyway?
Blackbelly is the first and only independent, whole animal butcher shop in Boulder, CO. We are also the only facility licensed to make and sell our own cured meats. Our butcher team, led by Nate Singer, utilizes rare skills passed down for generations. All animals are raised on our friends' ranches and enjoy life in their natural surroundings. These conditions result in the unparalleled quality of all the meat found at Blackbelly.
Blackbelly salumi and charcuterie can take weeks, months or even years to produce. It is truly a labor of love. Our provisions include dry-fermented salami and European-style whole cured muscles, such as prosciutto and coppa. Our house made charcuterie selection also includes pates and terrines, fresh sausages and more.
Our program is designed to utilize the whole animals we receive, and it is not always possible to guarantee availability of every cut, but we always find something very comparable, and the best method is seeing Nate in the shop!
The end result is a modern, artisanal experience that preserves an old world butcher shop approach.
Meet your meat!
We work directly with local ranchers we trust and know personally: RC & Mark of Carter Country Meats, Clint and Mary Kay Buckner of Boulder Lamb & Meats, Taylor McDonald from McDonald Family Farm. Both Carter Country and Boulder Lamb have always applied organic standards to their practices, but they have recently taken steps to deepen their commitment by investing in official organic certification from the USDA.
Blackbelly Beef: Our Carter Country cows come from Ten Sleep, WY. They are dry-aged for a minimum of 35 days, which results in extremely flavorful and tender beef. Blackbelly is working with the Carters to develop a groundbreaking feeding progra to raise standards for sustainability.
Blackbelly Lamb: Boulder Lam & Meats is run by sixth generation rancher Clint Buckner, whose family has raised lamb for more than 130 years. They breed Columbia / Rambouillet ewes, known for their hardiness, with Suffolk and Dorset, resulting in extremely tender meat. They are 100% grass-fed and raised in pasture in Boulder County.
Blackbelly Pork: Our Heritage breed pigs are dry-aged for a maximum of 2 weeks. They are born, raised and slaughtered in Colorado. Our pork comes from two ranches: Clint Buckner's Boulder-based farm, where our Berkshire pigs are fed on a diet 100% from Boulder County; and McDonald family farm, where Duroc Pigs are raised and fed in Brush, CO.