Exceptional foods must come from exceptional sources. The food at Blackbelly will always start with seasonal, local ingredients, and pasture raised sustainable animals. In 2014, Chef Hosea Rosenberg’s esteemed Boulder, Colorado-based catering business evolved into a brick-and-mortar restaurant, adding its stand-alone butcher shop next door a year later. Blackbelly is the first and only independent, whole animal butchery in Boulder, and the first licensed to make and sell its own cured meats. Its close personal relationships with ranchers, farmers, and suppliers, ensures only superior products are offered on its menus. The team goes steps beyond simply receiving animals for butchery. They are highly selective and have intimate relationships with the ranchers from whom they source. They have a sound understanding of the raising and feeding practices applied, which must be natural and humane. The final product must maintain the highest standards of quality, with low quantity, sustainable production. For its produce, Blackbelly primarily sources from small farms within a few miles of the restaurant.