Farmers » Underground Meats

Underground Meats

Contact

Joshua Barnhart
608 251-6171
931 E. Main St. #18
Madison, WI 53703
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Specialties

salami, smoked and cured meats

Participation

  • Indoor and outdoor markets
  • Saturdays

Bio

Underground Meats consists of a small group of wholeanimal butchers and charcuterie makers that produce smallbatch, hand-tied salami, smoked and cured meats as well as whole-muscle salumi. They are located in Madison, WI and are a component of the Underground Food Collective which also includes the restaurant Forequarter, Underground Butcher and Underground Catering. Every aspect of production is done by Underground Meats' team of six people: butchery, production, postproduction and quality control, packaging, sales and shipping. Underground Meats works only with small Wisconsin farms that share our commitment to responsible food. They are proud to use heritage breeds of pigs that include Tamworth, Berkshire, Black Mulefoot, Red Wattle and Mangalitsa. Their goal is to produce the highest quality product possible while using the best resources. Undergroud Meats supports small farms and farmers that raise animals in a manner that is in alignment with their standards for quality of life and environmental impact. For example, they have made arrangements with several of our goat suppliers to raise male goats to be included in our salami production. Often, male goats that are born on dairy farms have no end utility and are slaughtered and discarded as waste. Underground Meats has taken this resource in and included it in the production of one of their most popular items: Underground Meats Goat Salami.


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Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

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Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

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