SONOMA COUNTY MEAT CO. is located at 35 Sebastopol Avenue, South of Highway 12, West of Highway 101, East of Dutton Ave.

We are Santa Rosa’s old fashioned butcher shop. Come to us for jerky, bacon, sausage, beef, pork, lamb, goat, rabbit, chicken; come to us for meat shares, smoking, curing, and both USDA and Custom Exempt Cut & Wrap. That means we are here for farmers, ranchers, hunters, FFA, & 4H members; and the general public is always welcome at our retail shop in the same location.

Our retail hours are Tuesday – Saturday 10am – 6pm. Get yourself some of the best meat the North Bay has to offer, along with some SCMC merchandise, or grab a Gift Certificate for someone special.

We source local meats from sustainable family farms.

Our beef comes from Oak Ridge Angus. They raise premium grass-fed grain-finished beef raised in Knights Valley, just outside Calistoga. Started as a dairy by Massimino LaFranchi in 1912, the family sold their awarding winning Aryshires in 1974 and bought the first generation of the Angus herd they raise now. Pasture raised on the rolling hills of northern California, and finished with only spent beer grain, 100% non-GMO barley from the Bear Republic in Cloverdale; no corn, no antibiotics, no hormones of any kind.

Our lamb is raised by the Williams Family in the coastal hills of Sonoma County, sheep graze among the abundant wildlife protected by five Great Pyrenees. The Pyrenees guard the sheep from natural predators allowing both to live in harmony with the land. In the nineties, Rex and Kerry Williams had the opportunity to work with Bruce Campbell/CK Lamb, raising, selecting, and processing the finest lamb for Bay Area restaurants. Now Williams Ranches uses those same methods to grow the highest quality lamb, grown on grass, clover and alfalfa with no hormones or antibiotic supplements. The Williams hand select each lamb determining processing time by the amount of fat cover. This ensures a quality, consistent product that is available year round. This process means you will get a leaner, milder lamb that simply melts in your mouth.

We get our pork from Stone Valley Farm. Heritage breed pigs are family farmed and have supplemental feed including walnuts. No hormones, no antibiotics. All  humanely raised, less than 100 miles from us in the East Bay around Alamo. Not your average pork, these little piggies have creamy fat that is prized by chefs who know what it means for a pig to be finished on walnuts.

We have dozens of sausages, all made in house with our own recipes! No nitrates nor nitrites ever used in any of our fresh sausages. Not all flavors will be available through the retail counter at all times; call ahead to see what is currently available! You can always place an order for any of the flavors below if you purchase 25 pounds, make sure to give 5 days notice! We can package into 1 pound packages for your convenience. (Any sausage with an (A) next to it contains allergens. Underlined sausage are only available in our retail.)

  1. American Farm Breakfast
  2. Andouille
  3. Apple-Fennel
  4. Bacon Apple Cheddar (A)
  5. Bangers (A)
  6. Beef Bacon and Date
  7. Blood Sausage (Morcilla de Blasquez)
  8. Blood Sausage
  9. Boudin Blanc
  10. Bratwurst (A)
  11. Breakfast
  12. Breakfast (Maple)
  13. Calabrese
  14. Chili Lime
  15. Chorizo (Spanish Style)
  16. Dante’s Inferno
  17. Fatto in Casa
  18. French Provence
  19. Garlic Ginger
  20. Harissa
  21. Hawaiian BBQ
  22. Honey Lavender Breakfast
  23. Hot Dog
  24. Italians (Sweet, Mild, Hot, Real Spicy)
  25. Jalapeno Cheddar (A)
  26. Jalapeno Cilantro
  27. Kielbasa (A)
  28. Kielbasa – Smoked (A)
  29. Lemon Basil
  30. Limoncino
  31. Linguica
  32. Longaniza “Vic Style”
  33. Louisiana
  34. Loukanika
  35. Mango Habanero
  36. Maple Pecan (A)
  37. Merguez
  38. Mole
  39. Pineapple Linguica
  40. Polish Winter
  41. Pork Apple
  42. Pork Pistachio (A) 
  43. Pork Porcini 
  44. Savory Tomato
  45. Sicilian
  46. Smoked Bacon Links
  47. Sundried Tomato
  48. Swedish Potato
  49. Thai Coconut (A)
  50. Tomato Basil Mozzarella (A)
  51. Vienna (A)
  52. Weisswurst (A)

Sausage makers can come to us for purchasing casings of various sizes, pastured pork fat, and other specialty items. For salumi makers, we are your outlet for starter cultures. We carry Bactoferm for both slow-medium and fast fermentation cycles, as well as Mold 600.

In addition to our butcher shop open to the public, we are both a USDA and state inspected facility. Bring your livestock to us for cut & wrap services. We are proud to offer top notch federally inspected smokehouse and custom sausage making services in Sonoma County. We process under USDA inspection Monday – Friday. We also process wild game during separate times Monday – Saturday. Wild game can be brought in Monday – Friday 3pm – 5pm, or Saturday 9:00am – 5pm.

It is required that you are on our calendar in order to bring animals to us, otherwise, we may have to turn you away, which we don’t want to do.

Call if you have any questions:  707-521-0121

Stay informed about our shop developments by subscribing to our newsletter here.

-Rian, Jenine, and the SCMC Meat Team

Comments are closed