Meat+Poultry - October 2020 - 26

C O M PA N Y P R O F I L E

"I prefer
to use larger,
squared-off pork
bellies and like
to work with
thicker slices."
- KEVIN OLSON

the bacon butcher
A Butchery Shoppe showcases
premium bacon at its rustic retail store
BY S T E V E K RU T | m e a t p o u l t r y @ s o s l a n d.c o m

A

26

MEAT+ POULTRY | 10.20 | www.meatpoultry.com

company turns out an astounding
4,000 to 6,000 lbs of bacon weekly,
about 60% of which goes to wholesale
and foodservice accounts.
The rustic retail shop has turned
to local maple syrup to flavor its
uncured bacon. Its sugar-free bacon
contains no maple syrup. They also
offer a pepper, three pepper and
Southwest style bacon, in addition to
cottage and beef bacon.
"We've gone to selling our bacon
in 12-oz packages," Olson said. "It
allows us to get maximum efficiency
out of our Rollstock machine
by packing them five portions
across. I would say it doubled our
packing efficiency."
He firmly believes in avoiding
MSG, fillers and allergens to achieve
a clean label for his products. Olson
uses celery powder instead of sodium
nitrite in his bacon.

"I prefer to use larger, squared-off
pork bellies and like to work with
thicker slices, although we will slice
them thin for customers who like it
that way," he added.
He's been working with two
partners who have a distributorship
in Florida and his federal inspection
program allows the company to ship
across the United States.
Olson and his wife Fadra Greene
opened a new shop in October 2017
which provided more room for
bringing back popular bacon flavors
that were difficult to produce in
small production runs. He is also
considering bringing back his bacon
jerky, an item that he sold in bulk in
his retail store. The store recently
added 2,000 square feet of freezer and
cooling space that has allowed them
to increase the size of their production
runs and offer greater variety.

Mark Francis Riewestahl

Butchery Shoppe in Spring
Valley, Wis., produces over 200
of its own meat products, but
it's the bacon aroma that's carrying its
mark of success far beyond their small
community of 1,200 people.
Kevin Olson, production manager
for A Butchery Shoppe (the "A" in
the company's name is an homage
to Olson's mother Audrey), said he
followed his father's bacon lessons as
a youngster at their former familyowned locker plant in Spring Valley
in the late 1980s. But over the years,
he has developed his own recipe
to find the right balance of salt
and sugar to formulate a no-added
nitrite bacon that has captured both
state and national awards in cured
meat competitions.
Using a one-truck smokehouse
and hardwood hickory chips, the
small independent processing


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Meat+Poultry - October 2020

Table of Contents for the Digital Edition of Meat+Poultry - October 2020

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - 2
Meat+Poultry - October 2020 - 3
Meat+Poultry - October 2020 - 4
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