Get outrageously good jerky from this Kansas City butcher shop

Local Pig
Photo by Katie Currid


The beef jerky market is booming. With food trends like Whole 30 and keto driving people to protein-dense snacks, this is the golden age of dry, chewy beef, says Alex Pope, owner of Local Pig (20 E. Fifth St., Kansas City, Mo. 816-200-1639,

Pope discovered this when his shop, which recently relocated to the River Market, made a one-off batch of jerky that “sold out instantly.”

Those customers were the first to experience the best beef jerky we’ve ever had — paper-thin slices of tender, tearable flesh that offer layered flavors of beef and smoke with incomparable richness. It’s everything great about barbecue brisket condensed into a little $5 cup you can carry around the market.

Local Pig buys whole animals and turns them into steaks, roasts and charcuterie. The meat from the hind legs of a cow is one of the tougher parts to use — but it makes great jerky.

Local Pig’s jerky, added this spring, is made by carefully trimming the meat then putting it through a rigorous process that involves freezing, half-thawing, drying, a multi-day marinade and, finally, smoking in an extended low-temperature hot smoke until it’s packed with flavor.

Categories: Best of KC