Chef Inspired

Naughty Pig Butchery

Naughty Pig Butchery and encased meats feature only the finest proteins available. All our purveyors have been hand selected by Chef Daniel to supply all natural, no additives, no hormones, no chemicals in all meats. Our beef products are grass fed and we feature Black Angus Beef from Kansas, Duroc Pork from Iowa, Jodori Chicken from California, Colorado Lamb and only Wild Caught sustainable seafood.

As a very special treat for all our customers at the naughty pig, Chef Daniel has devoted an entire section to house made charcuterie. If you aren't familiar with the term "charcuterie", It is a French word meaning cured and/or prepared meats.

Chef Daniel was fortunate enough to spend a number of days at the Benton Smokehouse (World Famous Benton Hams & Bacon) learning from the master himself, Allen Benton. Hence, please come and experience Chef Daniel's house cured & smoked Beer Bacon, Jalapeno Bacon, Maple Syrup Bacon, Pecan Smoked Bacon & Applewood Smoked Bacon - all cut to order. Plus more special good eats! 

Experience the Difference

Boutique Provisions


Monday-Friday 11am to 7pm

Saturday 10am to 7pm

Sunday 11 am to 6pm


Enhance your Fitness Training

Special Orders

Meet Chef Daniel

naughty pig

butchery & encased meats

We are proud to carry a wide array of boutique provisions and ingredients hand selected by our culinary team, and made by artisans that care as much about quality as we do. 

With close to 200 retail items, Naughty Pig  provides goods that may be otherwise difficult to come by, as a well as the convenience of a single destination for those looking to fulfill that special grocery list. 

Naughty Pig welcomes special orders on various cuts of meat- if we don't have it, we will procure it for you!

Temecula Valley's only Butcher Shop


Naughty Pig Butchery & Encased Meats is located on the corner of Murrieta Hot Springs Road & Madison Ave next to Jersey Mike's in Murrieta across from Walmart.

Chef Daniel the new proprietor of the naughty pig butchery & wine cellar is a 2007 graduate of Le Cordon Bleu Culinary School in Portland, Oregon.

Chef Daniel was Head Sous Chef for 6 years at Triple Creek Ranch a Relais Chateaux rated hotel and rated #1 in the world by Travel & Leisure magazine. Come experience the difference!