Old-world influences meet new-world practices at Seattle’s first sustainable butcher. Whole animals are sourced from within 300 miles of the shop, where they are carted in to be aged, hung, boiled in wine, and brined. In addition to the Mexican chorizo, cotechino, and Muscovy duck, there are also plenty of grilled specialties cooked out back. Order house-blended burgers, bacon hotdogs, and danger fries (handcut and cooked in rendered pork fat) topped with bacon-blue-cheese-béchamel sauce to eat in the cozy brick courtyard. 3207 California Ave SW between Hanford and Hinds Sts, Seattle, WA (206-932-4211, swinerymeats.com).