*now taking reservations* :: Januray 26 Beer Dinner with Funk Factory & O'so Brewing

We're pleased to announce a Forequarter beer dinner with Funk Factory & O'so Brewing, Sunday, January 26th. In addition to our regular dinner menu, we will be offering a special tasting menu with beverage pairings: 6 courses, 4 funky beers and 2 cocktails for $85.

As we now take reservations for Sunday service, you may call the restaurant any day after 3pm to reserve. Please specify how many members of your party would like to enjoy the paired tasting menu.

Levi Funk will be dining with us and around to chat about all manner of fermentation, spontaneous and otherwise. He's collaborated with O'so to produce sour beer over the past several years--laying the groundwork for ageuzeria Levi plans to launch in Madison. The long-term collaborative scope--among brewers, bugs, barrels and blender--of the project makes us positively giddy, and our beer dinner falls just after the release of four funky beers that commemorate Levi's acquisition of a coolship to ferment his first proper lambic. We're flattered he and Marc Buttera are allowing us to grab such a significant swath of these beers.

The beer in question:

Dweller on the Threshold - 5.25% ABV 
Blended American Sour averaging 18 months in used wine barrels.

Sikaru - 12.75% ABV
American Sour aged in used wine barrels for nearly a year before adding 100 lbs of organic dates to each barrel. It took 6 months to ferment the dates and brought a 5% beer to nearly 13%.

Scarlet Letter - 5.5% ABV
Sour Blonde beer aged in barrels for 9 months and then an intense amount of cranberries were added for a secondary fermentation.

Winds of Change - 5.5% ABV
Blend of 50% hoppy ale aged in barrels for 6 months undergoing a secondary fermentation with Brett Brux and 50% hoppy ale primary fermented with Brett Brux. Blended and dry hopped.

Holiday Gift Boxes 2013

Happy gift giving!

Each gift bag/box is filled with exclusively Underground made items (plus Uplands Dairy Pleasant Ridge Reserve).



Meat + Pickles Bag • $25 • available for shipping online !

Three 2-ounce  Underground Meats handmade charcuterie

Underground Butcher jar of pickles


For the Family • $45 • available for shipping online !

One 2-ounce handmade charcuterie

One 5-ounce summer sausage

One jar of preserves

One bag of cookies

One 1/3-lb wedge of Uplands Dairy Pleasant Ridge Reserve

One bag of pepitas brittle


For the Party • $75

THREE 2-ounce handmade charcuterie

One 5-ounce handmade charcuterie

One 5-ounce summer sausage

One jar of preserves

Two bags of cookies

One 1/3-lb wedge of Uplands Dairy Pleasant Ridge Reserve

One bag of pepitas brittle

•       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •       •    

There is a limited supply of each at the Underground Butcher, 811 Williamson St, Madison, WI.  

Hours are Sun-Fri 11a-7p; Sat 9a-7p. (608) 338-3421.

Any questions, or to request to reserve one (limited circumstance) email undergroundbutcher@gmail.com

Kickstarter Supporters... those of you who gave a SHOUT!

Every dollar mattered, thanks for those of you gave The Shout!

Mike Linksvayer, Wendy Swanberg, Community Food Lab, Will Turnage, James Turnbull, Ryan Snyder, Francis Storr, Robert Paz, Leona Cicone, Rachel Bradley, Josh King, Davis Alan Ciotola, Greg Buxton, Deb Horng, Kristi Klemm, Ryan Parker, ZogBegolli, Matthew Whelan, Lori Irving, Andrew ErdleQuintious, Jeff Craig, J. Farschon, Lars Nielsen, Lauren Isaacson, Deborah Smith, NutriDataNique, Chris Niewiarowski, Todd, Stefanie Gomes, Oscar LhermitteFingal Ferguson, Kelly Rose Peterson, Danielle Lawson, Constance Payne, Keri J, Victoria, Ariel Hciklin Ford, Laurie Holzapfel, Antoine Tourneux, Dave B, Bill Brown, Brian Howard, William Seale, Sarah Choukah, Bryan Gough, Anne van Zessen, Jon Aldridge, J. Simmons.

UFC and Context Clothing unite to host Little Wisco (NYC)

The talented cooks from Little Wisco (NYC) are coming to Madison for a night to remember.

Sunday, November 3, 2013

Seating #1  :: $125 per ticket :: 32 seats

4pm- Cocktails and hors d'oeuvres at Context Clothing, 113 King Street, Madison, WI.

5:30pm - Dinner at Forequarter ==, 708 1/4 E. Johnson Street, Madison, WI. 

Seating #2 :: $125 per ticket :: 32 seats

6pm- Cocktails and hors d'oeuvres at Context Clothing, 113 King Street, Madison, WI.

8:30pm- Dinner at Forequarter 708 1/4 E. Johnson Street, Madison, WI

This is a limited seating event. Tickets are available for purchase at Context Clothing (608) 250-0113, or Underground Butcher (608) 338-3421. 

Thanksgiving Turkeys Pre-Order

Reserve your turkey today with a $50 deposit.

This year we have Broad-breasted Bronze and Narragansett breed birds and they are from two local farms- Nami Moon Farm and Nine Patch Farm. They are all raised on pasture, and hormone & antibiotic-free. Fresh, never frozen!

• 10-16 lbs (serves approx 12)  

• 16-22 lbs (serves approx 17)

• 22+ lbs (serves approx 20)  

Pricing starts with a $50 deposit of the size bird you would like to reserve.  Final payment at time of pickup will reflect a $5.49/lb weighed price, less the fifty dollar deposit.

Pick-up at Underground Butcher - 811 Williamson St, Madison, WI 53703. (608) 338 3421. Choose your own pick-up date, starting as early as Saturday, November 23. Hours 11a-7p each day. 

Hot Dog Party this Sunday at Underground Butcher featuring Sandcastle's "Dog Flicker"

What : Pre-game hot dog party with Sandcastle (MPLS)

On the Menu : the "Dog Flicker" $6 (4 for $20) : Underground Meats dog, kimchi, cilantro & fried egg (pictured on the right, above). 

When : 12:30 - 2:30p :: Sunday Oct 20. 

Where : Underground Butcher; 811 Williamson St Madison, WI

Who : Doug Flicker + Amy Greeley of Sandcastle (MPLS)


photo courtesy Sandcastle / Eater Mpls.

Kickstarter Update

In the last few weeks our Kickstarter has received notable attention in the food science and safety community.

Twitter buzz around the project got the attention of chef Michael Ruhlman (@ruhlman) author of Charcuterie: The Craft of Salting, Smoking and Curing (2005) and Salumi (2012). His Retweet was picked up by Dave Arnold (@cookingissues), formerly of the French Culinary Institute and host of Heritage Radio’s “Cooking Issues with Dave Arnold”. Check out Episode 141 “It’s Paste!” to hear Dave’s support of the project. Stay tuned to heritage radio network later this week to hear a full interview with Underground Owner Jonny Hunter on HACCP plans and the open source Kickstarter.

Additionally, a number of publications have highlighted the project including an article in Food Safety News and Food Tech Connect and have been highlighted in a number of blogs and local news sources such as Food PoliticHeavy Table, andWisconsin State Journal and Milwaukee Mag

We are halfway to funding our goal, so do what you can to support at this point friends! Thanks from all of us here at Underground.

Piccolo (Minneapolis) comes to Forequarter Restaurant

One night only...

Piccolo Restaurant is coming to Forequarter! Chef Doug Flicker and his talented staff will take over our kitchen Monday, October 21, 2013. Join us for the opportunity to taste some of Minneapolis' most critically-acclaimed cuisine here in Madison, WI.

This creative crew is preparing five delightful courses for $65. Doors at 6pm. Dinner at 7pm. We will be taking reservations for this event. Space is limited,  please email requests to forequarter@gmail.com. Looking forward to it!

Help Us Publish the First-Ever Open-Source Food Safety Model for Dry-Cured Salami Making.

BIG NEWS today as Underground Food Collective decides to launch its very own Kickstarter. 30 days is gonna whiz by, spread the news and chip in any way you'd like.

• All of us here at UFC feel that we've couldn't be where we are without the increasing levels of access to information in our world. Because of this, we consistently try and give back by giving out info that we are encountering or conjuring up in our kitchen •


Well, we want to do it big this time. 


The Underground Food Collective has decided to publish the very first open-source food safety plan for producing USDA- certified dry-cured salami under the Creative Commons CC0 Public Domain Dedication. It will help eager entrepreneurs of all sizes understand the rules, regulations & safety of opening up a Charcuterie production plant.


The community support behind UFC is the root of our success, and we're excited to bring this project to success with you. 

The Hank Shaw Tour comes to Madison, WI.

We could not be more thrilled that Hank Shaw, author of Hunt, Gather, Cook and Duck, Duck Goose, and the renown                honest-food.net, has chosen to partner with Underground Food Collective for one of his book tour destinations. 

Hank went to graduate school here at the UW-Madison, WI, and we are so excited to be able to join his expertise for multiple events the weekend of October 12-13, 2013 as he makes his way across the United States promoting the release of his amazing new book Duck, Duck, Goose.

• Afternoon Book Signing & Fare Sampling • at UNDERGROUND BUTCHER 

Hank will be signing and selling copies of Duck, Duck, Goose, his newest book which is scheduled for release October 1, 2013. The book has phenomenal illustrations and is the ultimate guide to cooking duck and geese, both domestic and wild.

Join us for sample recipes prepared by Hank from 2p-4p, Saturday October 12, 2013. 

• Evening Duck Dinner • at FOREQUARTER RESTAURANT

For the first time ever, Forequarter restaurant will be accepting reservations for dinner service on Sunday, October 13, 2013. The menu will be based around Hank's new book Duck, Duck, Goose, and Hank will be in the kitchen collaborating with our staff to put out some exquisite dishes. 

For this event, we ask that you please call the restaurant at (608) 609-4717 or email forequarter@gmail.com to request availability and to place your reservation. 

There will be limited reservations available for a cocktail hour and book signing early in the evening. Inquire specifically if this is of interest!


photo credit Hank Shaw

Meat Packs for the Fourth

We're offering meat packs for 4th of July y'all. "Grill Your Own" or "More Robust Meat Package." 

1) Buy online to reserve    ---   now through July 2nd

2) Pick up at the Underground Butcher    ---   July 3rd or 4th

Grill Your Own Pack • $79   

•12 Sausages   (or)   Hamburgers  (3 lbs)

    • green chorizo

    • bratwurst

    • hot dogs

• 12 Buns

• Whiskey Mustard BBQ Sauce

• Coleslaw

• Bacon Potato Salad

• Pickles 

More Robust Meat Pack  •  $129

• Pulled Pork   (or)   Brisket  (5lbs)

• 8 Sausages  (2.5lbs)

• 12 Rolls

• Whiskey Mustard BBQ Sauce

• Coleslaw

• Bacon Potato Salad

• Pickles