NE Sandy is getting a new butcher shop and restaurant. Austin Piccone, a hog farmer and butcher, is opening Piccone’s Corner late this summer, with whole hog charcuterie, Italian-American classics, and countless cuts for home cooks.
Piccone, who raises rabbits and pigs on his Sandy farm Wallow & Root, will supply animals for various dishes and charcuterie boards tackled by an A-Team of Portland greats: head chef Nic Maraziti spent time at Ava Gene’s and Bar Casa Vale, while head butcher Noah Grobart was the head meat cutter at the dearly departed Old Salt Marketplace. The restaurant’s menu will rely heavily on both Piccone and Maraziti’s Italian-American heritage, borrowing recipes from their grandmothers including house-made pastas. Dishes will also rely heavily on seasonal produce, and, of course, Piccone’s meats.
The butcher shop will focus on whole-animal butchery, selling Piccone’s rabbits and hogs as well as meats sourced from local ranchers. Piccone also plans to sell cured Italian meats like culatello, fiochetto, nduja, guanciale, pancetta, and coppa, served alongside house-made deli meats available in sandwiches.
Beyond lunch and dinner, Piccone’s Corner will also serve happy hour and a late-night menu “inspired by Italian street foods,” according to a press release. The bar will rely heavily on amari, as well as Italian wines and local beers. Stay tuned for more information about NE Sandy’s new high-end butcher shop and restaurant at 3434 NE Sandy Blvd.