What makes our butchery & house made charcuterie so unique and specialized?
Blackbelly is the first and only independent, whole animal butcher shop in Boulder, CO. We are also the only licensed facility to make and sell cured meats. All animals are raised on our friends' ranges, and enjoy life in their natural surroundings. These conditions result in the unparalleled quality of meat found at Blackbelly. Our team, lead by Head Butcher Nate Singer, utilizes rare skills passed down for generations.
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.
Hours and Special Requests:
Our butcher counter is open Monday thru Friday,
7am -6pm & Saturday from 11am-5pm. The shop is closed on Sunday.
The breakfast and lunch menu is available Monday thru Friday ONLY.
ALL regular to-go orders should be made over the phone 720-479-8296 or in person.
- May be made over the phone, in-person, or via email: Sam@blackbelly.com (this is the only email address for specialty orders)
- Are available for pick up on Wednesdays and Fridays only.
- Meat of the month club orders are available for pick up the first Wednesday of every month.
- A deposit must be made in advance, with a 48 hour order minimum notice required.
The following is a list of specialty orders most commonly available for purchase at Blackbelly: Dry-aged steaks, family style roasts, whole and half animals, specialty charcuterie, in-house salumi.
Meet our Butcher Nate Singer:
Nate Singer is a fifth-generation Wyomingite on both sides of his family, born near Yellowstown Park. He grew up camping, hunting, fishing, working on the farm and gardening with his family, who ate off the land not by choice but by necessity. His father is a butcher (and musician) who runs a roadhouse bar and restaurant called Cassie's in their hometown of Cody, Wyoming.
Nate grew up in the restaurant and has experience in all aspects of the industry - dishwasher, busser, host, server, manager, bartender, line cook, butcher and chef. He met Chef Hosea Rosenberg while attending Culinary School of the Rockies in Boulder, before Rosenbeg won Bravo TV's Top Chef Season 5. He has worked with Rosenberg for over a decade. Nate served as Hosea's chef de cuisine for several years when Blackbelly was born as a high end catering business. DUring this time he worked mutiple stages and attended accredited classes with some noted butchers and charcuteries including Mark DeNittis and Biran Polcyn, learning the old world of meat preservation from a few of the best. After a stint back in Wy, working with the family at Cassie's, Nate moved to Maine where he helped open a local whole-animal butcher shop, MEat, run by a husband and wife team, funded by Kickstarter. They utilize whole animals that have been raised within 100 miles of the shop.
Nate returned to Boulder in January 2015 to open the small butchery inside Blackbelly Market, which had opened in November 2014. Just over a year later, Blackbelly expanded its footprint to the space next door, opening the dedicated Blackbelly Butcher shop. Here there is ample kitchen and food production space for Nate and his team. He features 100% Colorado Wagyu, Wyoming dry-aged certified country beef, sustainably raised local heritage breed pork, and Boulder County 100% grass-fed lamb and goat. House cured meats sucha as prosciutto and traditional fermented sausages are available along with the other homemade Blackbelly provisions.