Eight years ago, well before the neighborhood’s renaissance as the Village of West Greenville, Jeremy Webb and his brother Zac were riding their bikes down Pendleton Street when they spied two adjoining empty storefronts. They talked about how cool it would be to own businesses side-by-side. In July, Webb realized his half of that daydream when he opened Revival Butchery in a co-op space on Pendleton Street that he shares with Naked Pasta.
Clad in a white butcher’s apron and a flat brown cap, the 35-year-old Greenvillian presides over a counter full of meat cuts he has created. “My business hones in on the artisan aspect of the job,” he says. “And my specialty is sausage-making.”
He offers some 30 different types of sausages, and is constantly adding more, shaped by his world travels and love of cooking. Some of Webb’s recipes have been verbally handed down; some are his own twists on traditional minced meats. Leek and Gruyère and coq au vin iterations were inspired by a two-year stint in France with his family when he was a boy. Thai fried garlic sausage, sparked by later visits to Thailand, is his current best seller. He even offers a vegan option.
At age 17, Webb landed his first job at the original Fresh Market on Pleasantburg Drive. There, he was assigned to the meat department—at his request—where he apprenticed with two senior butchers. “They were a wealth of knowledge, and I learned all I could from them,” recounts Webb. “Over time, I developed a passion for meat-cutting.”
He cleaves to pork and poultry from local farms as much as possible, though at the moment, most of his beef is conventional (owing to the smaller amount he has to buy). Even so, he strives for top-quality beef and unusual cuts such as a deckle wrapped in Benton’s bacon and rubbed with his own seasoning blend. “Although there are no new parts to a pig or a cow, there’s no limit to my creativity [in using them],” Webb notes.
Keeping that small-town interpersonal aspect to his butchery is key to Webb’s philosophy. Ask him how to prepare any of the sausages and you’re likely to get a good recipe for dinner. “I want something that stands the test of time,” he says. “It would be great to hand this business down to one of my kids.”
Revival Butchery, 1286 Pendleton St. (912) 777-8000, revivalbutchery.com