Using whole pigs from Pipedreams Farms in Pennsylvania, Art and Soul makes a wide variety of charcuterie that rotates on a daily basis. There are at least eight options to choose from at a time, with favorites like porchetta di testa, salami picante, and curry sausage.

Red Apron’s two restaurants butcher whole animals sourced from local farms that have the Animal Welfare Approved certification. On a weekly basis, they receive eight pigs, two cows, and over 100 chickens to use for charcuterie and other dishes. Highlights at B Side include a roasted pork marrow dish with shishito peppers and crostini, and pig wings made with pork spare ribs in Valentina hot sauce.

In addition to fish, the chef at Black’s Bar and Kitchen also butchers whole heritage Randall Lineback cows from Chapel Hill Farm in Berryville. The ruby veal from a Randall Lineback cow has become a highly sought-after cut for its flavor and quality. Find chops on the menu in varying sizes at Black’s Bar and Kitchen.

Jackson 20 sources lambs, goats, and pigs from Border Springs Farm in Patrick Springs, Pipe Dreams Fromage in Pennsylvania, and EcoFriendly Foods in Moneta. They're used for rotating butcher’s cuts and charcuterie selections like bacon-wrapped terrine, truffle salumi, and headcheese.

Society Fair butchers a variety of whole animals to serve at their wine bar. Using beef, pork, goat, and lamb, the head chef and butcher processes and prepares dishes like pork rillettes, green sausage, and thick-cut bacon. Custom cuts, including popular items like ribeye, lamb chops, and pork shoulder, are also available for purchase at the butcher counter in the market.

Red Apron's other restaurant in Penn Quarter offers a family-style tasting menu called the Pig’s Feast, where the guests can experience nose-to-tail dining with dishes like crispy pig ear salad and whole roasted pig’s head ($180, serves 4-6 people).

Chef Michael Bonk at The Pig purchases multiple whole pigs weekly from four local farms he knows and trusts: Creekside Farms in West Virginia, Whistle Pig Hollow in Baltimore County, Autumn Olive Farms in Waynesboro, and Catoctin Mountain Farm in Sabillasville. Pigs from each farm have different characteristics, and are therefore used for different dishes based on the fat content and flavor. The menu rotates daily based on what cuts are available.

The constantly changing menu at the Restaurant at Patowmack Farm includes one constant: locally sourced meats that are butchered in-house. They get everything from pigs, cows, and lamb to rabbits, guinea hens, and quail. The farms they work with include Ayrshire Farm in Upperville and Whiffletree Farm in Warrenton.