PJ Jackson is a NC native from the Charlotte area, where he grew up hunting and fishing with family and friends. After graduating with a BS in Industrial Design and Sustainable Development from Appalachian State, he worked on sport fishing yachts before starting a career in orthopaedic sales and management. For 13 years he studied and taught anatomy while spending his free time cooking and curing and smoking pork from a friend’s farm.
In 2015 he traveled the Eastern Seaboard studying at a number of well-known whole animal butcher shops. He worked as an apprentice at Fleisher’s Craft Butchery in Brooklyn, NY for 4 months under Jason Yang learning whole animal butchery.
Upon completion in 2016 he started work at The Chop Shop Butchery in Asheville, NC as a customer service representative. Within a few months he became the Head Butcher and fell in love with the shop’s mission, the relationship with the farmers, and the people of Western North Carolina that supported it all. In January 2018 he, his wife, Sharon, and the former Head Butcher-turned GM, Matt Helms, bought The Chop Shop Butchery. Together, their team continually strives to be the best advocates of whole-animal butchery by supporting local natural farms, educating customers and the community, and supporting their each other in a clean, safe, positive environment.
Over 20 immersive signature events are featured throughout the weekend! Tours, dinners, parties, foraging and more await.
This inspired, friendly and free-spirited food scene tucked in the mountains of Appalachia has been called “Foodtopia,” but the locals just call it home. Plan your trip now.
Access to affordable and healthy food and reducing food waste are important initiatives of the signature event’s charitable giving goals.