Can we just discuss this for a moment? It seems that Williams-Sonoma branched out into butchery sometime in the recent past (I just noticed this weekend), even going so far as to call this new line "The Butcher Shop." I can't be the only one who finds this a little...perplexing. Or not. I can't decide. What do you think?
The fact that these cuts of meat are expensive isn't really the shocker. Yes, $90 for three pounds of black hog bacon is more than most of us probably pay for bacon ever. But this is Williams-Sonoma. Their products are expensive, sometimes ridiculously so, but I also trust that they're good.
In fact, I wonder if that's what is going on here. Artisan producers with very good quality, high-end meat products piggy-backing (pardon the pun) on Williams-Sonoma's market heft and reputation for excellence. It's a win-win situation: the producers get their products to new buyers and Williams-Sonoma gets to capitalize on the ever-increasing interest and demand for meat products of this caliber.
What do we get as customers? We get a good selection of products and the assurance that all of them came from reputable farms dedicated to producing the highest quality meats.
I'm really happy to see small farms reaching a larger audience and getting recognition for the labor they have put into their products. On the other hand, I doubt that I'll be buying any of these products anytime soon. Not only are they outside of the reach of my budget, but personally, I still prefer to find local farmers and buy directly from them rather than go through a national store.
At the end of the day, I suppose my surprise over seeing a butcher shop section on Williams-Sonoma's website was just that: surprise.
What do you think?
• The Butcher Shop at Williams-Sonoma
Related: The Skinny on Grass-fed Beef