Slideshow

Slide Show: The Ethical Butcher

May 7, 2010

Berlin Reed with a plate of bacon.

“Colonel Mustard with a clove” was served on a sweet pastry, including Stumptown coffee, stoneground mustard, cloves, and coffee-soaked cherries.

Photography by Stacy Austin

Snacks laid out prior to bacon munching.

Photography by Stacy Austin

“Jalisco” was served on a skewer, with bacon complementing tequila, lime jalapeno, serranos and guajillo.

Photography by Stacy Austin

Seasoned watermelon was a sweet and refreshing palate cleanser.

Photography by Stacy Austin

Berlin Reed working meticulously and quietly in the kitchen.

Photography by Stacy Austin

“Ya-ya’s,” named after a family member, was easily consumed on lettuce with blue cheese, flavored with fig, homemade tapenade, and preserved lemons.

Photography by Stacy Austin

Berlin Reed, also known locally as the Ethical Butcher, is starting a “bacon of the month” club, in which members can receive a 2 lb slab of bacon each month. There are three purchasing options, from month to month ($36/slab), a six-month commitment ($27.50/slab), or annually ($20/slab). Originally a Northwest native, Reed is returning to Portland after working various j...

Show Comments