Beltex Meats, open since 2015, is located in the Liberty Park neighborhood at 511e 900s in a renovated old white brick home. Beltex proudly features exclusive locally sourced meat products for dinner, family reunions, picnics, cookouts, and even that special aged roast. The butcher shop also offers fully customized cuts and roasts and works closely with customers to get that “just right” feature for any important meal.
The Paté Forestier, which won this year’s Good Food Award, is part of Beltex’s proud in-house charcuterie program. From a variety of house-made and aged salamis to prosciutto, lardo, bacon, and even a bourbon barrel aged mustard, Beltex Meats’ charcuterie case is always full of intriguing and enticing offerings from a variety of cultures. With over 2,000 entries each year, the Good Food Award competition is fierce. Three food crafters from each category and region are meticulously chosen each year. Beltex Meats is extremely honored to have received this recognition in 2020 in addition to their previous Good Food Award for their Cured Coppa, also in the charcuterie category, in 2018.
The Paté Forestier is based off a traditional Paté Maison but with Beltex Meats’ updated and intuitive twists. The main base is comprised of pork shoulder and liver, chicken liver, and foie gras. These rich cuts are then enhanced by adding seasonal locally foraged mushrooms and it is all folded together with brandy. This combination of meats and mushrooms provides a rich flavor and slightly more toothsome texture than your average paté while the brandy helps to brighten and enhance all of the flavors. Our Chef de Cuisine loves to enjoy the Paté Forestier on it’s own but it makes a great addition to charcuterie boards with pickles, crackers and a bright white wine.
Beltex Meats guarantees outstanding service in conjunction with strict guidelines which involve: sourcing pasture raised animals always, utilizing the entire animal and reducing waste, recycling, cleanliness, and environmentally friendly practices. This full service custom butcher shop is owned and managed by Philip Grubisa, an experienced butcher with a combined seventeen years of restaurant chef experience. Also, with multiple higher education certificates and training in the world of butchery at such places as the Fatted Calf, Napa, CA, The Rocky Mountain Institute of Meats with acclaimed butcher and program creator Mark DeNittis, and Food Craft Institute in Oakland California. Grubisa is joined a by a talented and well-credentialed staff who are all extremely passionate about providing unique, high-quality products to the Salt Lake area.