Gary Leybman, a trained chef, has been smoking meat and pickling vegetables for years. In 2013, his hobby grew into Smoky Bones, all-natural beef femur bones that are slow-smoked for dog treats. That business evolved into
The Pickled Pig, which specializes in smoked meats, pickles, fermented vegetables and the smoked dog bones.
For the past few years, Leybman has been selling these items at a number of retail locations and farmers markets in the area. Leybman and his wife Libby recently purchased the building at 645 McMillan St. in Walnut Hills, and they plan to open a deli/retail location for The Pickled Pig within the year.
“It’s an up-and-coming neighborhood and due to its location is a great fit for us,” he says.
Leybman recently moved The Pickled Pig into the
Northern Kentucky Incubator Kitchen. He had been utilizing a restaurant’s kitchen, but the building was recently sold, so he had to find a new location. Once his own space is up and running, The Pickled Pig won’t have to move around.
The 1,300-square-foot building will have a deli counter where everything will be made from scratch. Leybman plans to focus on smoked pork and chicken, which can be served on locally made breads. There will also be space for The Pickled Pig’s fermented Napa kimchee, carrot kimchee, caraway kraut, dill kraut, sour pickles, kimchee pickles, garlic beets, Georgian cabbage and pickled cauliflower.
“Even with the storefront, I would love to still have a presence at the farmers markets,” Leybman says. “It’s great to be in the community and getting the word out about our business.”
In the back of the building is a patio, which will house Leybman’s smoker. He plans to set up picnic tables and have an outdoor seating area to give the building a sense of place and atmosphere.
Stay tuned to
The Pickled Pig's Facebook page for future announcements.
Enjoy this story?
Sign up for free solutions-based reporting in your inbox each week.