Rizer's Pork & Produce: A Lowcountry Butcher and Farm Stand in Yemassee

What Rizer's Pork & Produce offers

Rizer's Pork & Produce is a working butcher shop and farm stand in Yemassee, about 40 minutes west of Beaufort, where the owners raise their own pigs and source vegetables from local growers. You walk in to see whole hogs hanging in the cooler, custom cuts at the counter, and seasonal produce stacked on tables out front—the kind of place where the person cutting your pork chop knows exactly which animal it came from and how it was raised.

The shop sits on the edge of the Lowcountry, in a region where pork has always been central to the food culture. Rizer's leans into that history by doing the work themselves: raising heritage and conventional breeds, butchering on-site, and keeping the markup small enough that a pound of pork chops or a whole chicken costs less than you'd pay at a chain grocery store. They also stock eggs, seasonal greens, root vegetables, and whatever else local farmers bring in that week.

It's the kind of place people drive to deliberately, not pass by by accident. The hours are limited, the selection changes with the season, and you may need to call ahead if you want something specific—a whole pig for a roast, ground pork for sausage, or a particular cut they don't have on display that day.

Key Takeaways

• Rizer's raises its own pigs and butchers them on-site, so you can buy cuts ranging from chops and ribs to offal and ground meat at prices lower than supermarket chains.
• The farm stand carries seasonal vegetables and eggs from local growers, with stock that changes week to week depending on what's in harvest.
• The shop is in Yemassee, a small town about 40 minutes from Beaufort and Hilton Head, so plan a trip rather than a quick stop.
• Hours are limited and the shop closes on Sundays and Mondays, so call ahead or check their posted schedule before driving out.
• You can order whole animals or specific cuts in advance, which is useful if you're planning a large meal or want something they don't have on the counter that day.

The pork: what to expect and how to order

Rizer's sells pork by the cut—chops, ribs, shoulder, belly, ground meat—and also by the whole animal if you're cooking for a crowd or want to stock your freezer. A pound of pork chops typically runs less than $8, and a whole pig can be ordered with a few days' notice. The owners will butcher it to your specifications: how thick you want the chops, whether you want the ribs separated, what to do with the organs and bones.

The pigs are raised on pasture and in pens on the property, and the owners rotate which breeds they raise depending on the season and what they're learning works best for their land. That means the flavor and texture of the meat can shift slightly from one visit to the next, which is normal and part of what you're paying for—meat that reflects where it came from, not a standardized product.

If you're new to buying whole animals or unfamiliar cuts, the staff can walk you through what to do with them. Pork shoulder is good for slow-roasting or pulled pork; ribs are ribs; offal like liver and heart are traditional in Lowcountry cooking and freeze well if you're not ready to use them right away.

The farm stand and seasonal produce

The produce side of Rizer's changes with the season. In spring and early summer you'll find greens, snap peas, and early tomatoes. By mid-summer the stand fills with tomatoes, peppers, squash, and beans. Fall brings root vegetables—sweet potatoes, regular potatoes, carrots, turnips—and winter greens. In winter the selection shrinks, but you can usually find storage crops like potatoes, onions, and cabbage.

Most of the vegetables come from farms within 30 miles of Yemassee, and the owners know the growers personally. That means if something is out of season or not available that week, they can usually tell you when it will be back or recommend what's good right now instead. Prices are competitive with farmers markets and lower than specialty grocery stores.

They also sell eggs—usually from local producers—and occasionally other items like honey, preserves, or baked goods depending on what local makers have brought in that week.

Location, hours, and how to plan your visit

Rizer's is located in Yemassee on Highway 17, the main north-south route through the Lowcountry. From Beaufort, it's about 40 minutes west; from Hilton Head, about 50 minutes northwest. If you're coming from Charleston, it's roughly an hour and a half inland.

The shop is closed Sundays and Mondays. Tuesday through Saturday hours are typically 9 a.m. to 6 p.m., but it's worth calling ahead to confirm, especially if you're making a special trip. The phone number is posted on their storefront and on local business listings.

Parking is on-site and easy. The shop itself is small—you're not browsing aisles—so a visit usually takes 15 to 20 minutes unless you're ordering a whole animal or asking questions about how to cook something specific.

Why people make the drive

Rizer's fills a gap that chain groceries don't. If you want to know the name of the farmer who grew your tomatoes, or you're tired of supermarket pork that tastes like nothing, or you're looking for offal and specialty cuts that most butchers don't stock, you come here. The prices are fair, the quality is real, and the owners care about what they're selling.

It's also a window into how food actually gets made in the Lowcountry. You see the work—the coolers full of whole hogs, the farmers dropping off produce, the owners at the counter who can tell you exactly what they recommend for dinner tonight. That transparency and connection to the source is something you can't get anywhere else in the region.

What to bring and what to know

Bring cash or a card—they take both. If you're buying a large quantity of meat, bring a cooler or plan to head home soon after, especially in warm months. If you're ordering a whole animal, expect to pay a deposit to hold it, and plan to pick it up within a day or two of the butchering date.

The shop doesn't have a website, so information comes from calling, stopping by, or checking local business listings. That's part of the old-school charm, but it also means you can't check inventory online before you drive out. If you're looking for something specific, a phone call saves a trip.

Frequently Asked Questions

Can I order a whole pig or other large cuts in advance?

Yes. Call ahead with the size and how you want it butchered—chop thickness, whether you want organs and bones, etc. They'll give you a price and a pickup date. A deposit is usually required to hold the order.

What if I don't know how to cook a particular cut?

The staff can recommend cooking methods and point you toward cuts that work for what you're planning. Pork shoulder is forgiving for beginners; ribs are straightforward; offal like liver requires a bit more confidence but freezes well if you want to save it for later.

Are the vegetables organic?

The shop doesn't advertise organic certification, but the vegetables come from local growers using conventional and regenerative methods. Call to ask about specific farming practices if that matters to your decision.

What's the best time to visit for the widest selection?

Late spring through early fall has the most produce variety. Winter is leaner but still has storage crops and root vegetables. For pork, the selection is consistent year-round since they raise animals on their own schedule.

Do they ship or deliver?

Rizer's operates as a walk-in shop in Yemassee. They don't ship or deliver, so you need to visit in person or arrange a special order for pickup.