About UsHen+Hoc ( pronounced like hamhock but HEN)
We Believe in Quality
A Farm to Table Butcher
Chef Jeffrey DeAlejandro’s much anticipated new butcher shop has opened! HenHoc Deli & Butcher is located at 123 S Central Street in Knoxville’s Old City. As with OliBea, named for his first two children Oliver and Beatrice, HenHoc is named in honor of his third addition, Henry. Chef Jeffrey along with Chef Jon Newman plan to open HenHoc in Fall 2019 in a portion of the former location of DeAlejandro’s first restaurant, The Crown & Goose. Offerings will include fresh cuts of local and region meats, traditionally made sausages and charcuterie, regional products like gourmet cheese, pickled goods, grains, flours, and spices. Along with freshly cut-to-order products, the chefs will offer a selection of deli lunch options such as broth noodle bowls and superbly created sandwiches crafted with house-made meats like mortadella, coppa, ground meats, hams, seafood, and chicken. To-go charcuterie plates will also be available for on the go pick-up. For those planning gatherings, HenHoc will offer ready to cook or grill items pre-seasoned and ready to finish at home. Custom orders will also be available to customers and businesses.
Chef DeAlejandro opened OliBea in the Old City in 2014 after having opened and co-owning the Crown and Goose. OliBea and Jeffrey quickly gained a very loyal following and equally impressive mentions in local and national press that addressed the booming Knoxville Food scene. In 2018, USA Today selected OliBea as one of the best biscuits in America. Throughout his culinary career, the chef has adhered to responsibly sourcing ingredients, mostly from local and regional farmers and giving back to the community with a variety of fundraising dinners for groups such as Beardsley Farm, Slow Food Tennessee Valley, Nourish Knoxville, the hugely popular James White’s Fort Colonial Dinner Series, The Long Table Dinner, and many more. At OliBea, Chef DeAlejandro brings in whole animals and has honed his butchery skills throughout the years including stints at their professional artisan butchery programs. This love of utilizing whole animal cooking lead the chef to begin his planning for the butcher shop and that hard work and planning has lead to HenHoc Deli & Butcher. Chef DeAlejandro is a resident of the Old City along with his wife Krissy and three children.
Chef Jon Newman began working in restaurants in high school at the age of 15. After graduating Grand Rapids Culinary School, Newman moved to Charleston where he had the opportunity to work with some of the finest chefs in the Southeast. While at Cypress, Newman gained extensive butchery and charcuterie training as well as learning the ins and outs of heritage breed hogs and the dangers of factory farming. Newman then helped open Husk, known for it’s exquisite Southern cuisine with local ingredients and extensive charcuterie program. Following Husk, Chef Newman became sous chef at McCrady’s honing his craft and knowledge further.
After 8 years in Charleston, Newman and his wife Rumalda moved to Knoxville and soon met Chef DeAlejandro. The two became fast friends and talk turned to downtown Knoxville’s need for artisan butchery. Newman says, “I was lucky to find someone like Jeffrey who has the same drive and passion, someone who understands the responsibility when it comes to farming and whole animal butchery. We’re ready to take Knoxville’s butchery and deli scene to the next level.”
Quality, Expertise, Mouth- Watering Goodness
To provide the highest quality meats to consumers and the trade from ethically sourced animals.
In these uncertain times, we want you to feel good about the products you bring to your kitchen. Our whole-animal butchery utilizes every part of the animals we select to provide you with responsible and healthy foods.
We work with various farms both locally and regionally including Bear Creek Farm, a sustainable grass-fed, grain-finished cattle and hog farm, raises all-natural Angus beef and heritage hogs in a responsible and humane way. They rely on outstanding genetics and Certified Humane practices to produce healthy, tasty beef and pork without the use of hormones or antibiotics.
We utilize whole-animal techniques and artisan cuts in both our fresh meats and charcuterie.
We are located in Knoxville’s historic Old City.
Tu-Sa: 11am – 6pm