Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local Colorado- grown ingredients, and pasture raised, sustainable animals. 

In November 2014, award-winning Chef Hosea Rosenberg evolved his esteemed Boulder, CO catering business, with a food truck and farm, into a long awaited, full-service, brick-and-mortar restaurant. The eatery was quickly identified as a Boulder essential, and elite dining destination in Colorado. This was best evidenced by its early accolades; being named a “Best New Restaurant” in year one, and overall 15th Best Restaurant in year 2, by the state’s most influential publication, 5280 Magazine. Its immediate popularity triggered an expansion just over a year later, with Blackbelly Butcher: Boulder's only whole animal, artisanal butcher shop and sole independent retailer licensed to make and sell its own cured and fermented meats. The shop also offers a more expansive selection of house-made and local provisions, as well as weekday casual breakfast and lunch. Here, Blackbelly butchers have the space to break down whole animals on a daily basis, to store and use in their entirety for all aspects of the business: the main restaurant, meat counter, breakfast and lunch menu, catering, and events. This all happens in an open kitchen, for guests to watch, interact and learn.

Blackbelly also works exceptionally close with its ranchers, going steps further than simply receiving and butchering whole animals. The team contributes to research and development, feeding programs, and other conditions that ensure the final product maintains the highest standards of quality, with low quantity production. Further, the two primary suppliers of Blackbelly’s meats – family-run, Carter Country Meats and Boulder Lamb & Meats - have always applied organic standards to their practices, but they have taken recent steps to deepen their commitment by investing in official organic certification from the USDA.

For its produce, Blackbelly primarily sources within a few miles of the restaurant. A few examples are Oxford Farm, Red Wagon Farm, Isabelle Farms, Cure Farms, and Two Hound Farm.  These farmers provide an amazing example of Colorado’s bounty. This in turn affects the menu decisions Chef Hosea makes on a regular basis.