Guerra Quality Meats

A cheese board a day, keeps the doctor away...or whatever that saying is : @overwhelmingpanthers

A few weeks ago, we had the pleasure of being interviewed by Heart & Soul SF (https://bit.ly/3dv95wp). We love the work that they're doing to highlight small businesses in the city, and were honored to have the opportunity to tell a small part of our very long story! Click the link below to read our convo or view the text below https://bit.ly/3sLH5vd ...... "One of the businesses I find the most unique in San Francisco is Guerra Quality Meats. Located in the Inner Sunset, Guerra Quality Meats is a long standing butcher shop and deli offering market and prepared foods as well. Originally on Taraval and 22nd Ave, the business was started in 1954 by Mark and Battista Guerra, 2 brothers from outside of Luca, Italy. We were not that unique back then. At least 9 butcher shops lined Taraval alone at the time. explains John Guerra, the son of Battista Guerra and co-owner of Guerra Meats. He and his cousin, Robert Guerra, son of Mark Guerra, inherited the business from their fathers and have grown it to be the staple it is today. They’ve added many features such as cheese and international imports that weren’t available in the 1950s. Back in the 80s, we were just a meat place. In the early 90s is when we added cheese. I remember our first two wheels of parmigiano reggiano. reminisces John. However much they have added, John and Robert have also continued to honor their families heritage by using their families’ recipes for broths, lasagnas, sausages, crab cakes and many other delicious foods that are sold at Guerra’s. In the times I have been to Guerra’s, something that I have always noticed is the friendly disposition of everyone in the store. From customers sharing about their personal lives to butchers behind the counter giving cooking advice, Guerra’s constantly seems bustling with a small town energy. We know a lot of customers really well - I mean some of them held us as babies! exclaims Robert. He goes on to explain how Guerra’s created that sense of family and community with customers. We spend a lot of time making ourselves unique. We make all our stocks and sauces and stews and lasagnas. Every meat delivery comes with a recipe - we want customers to have a good experience with our food. Robert explains. We are also one of the last independent unionized butcher shops in the city. explains John. With thoughtful care for their community and remarkable products, Guerra Quality Meats continues to be an institution. Visit this local staple for a slice of drunken goat cheese or sobrassata any day 9am - 6pm!"

Oh, so THAT’S why they call it the Sunset District : @the415guy

Happy Spring, friends! Swipe to view our Easter Menu, including the special Lamb Dinner for 2 we’re cooking up this year Call or inquire in-store to order!

ROBERT'S QUICK SEAFOOD MARINARA This pasta is terrific, and made from ingredients in our grocery and freezer. Keep them on hand in your pantry and freezer. When everyone is starving, you'll be a hero in no time! 1 pint Guerra's Marinara sauce, frozen (Thaw in microwave, 10 minutes at power level 5)... 3 Flott canned tuna filets 3 tablespoons Flott canned Sicilian clams Pinch red pepper flakes Salt and pepper 1 lb. fettuccini Options we like: 1/4 lb. picked fresh crab 3 to 4 oz. cooked shrimp Boil water for fettuccini. When it boils, add salt and dash olive oil, and cook fettuccini one minute less than package directions. Meanwhile, heat Guerra's Marinara in a sauté pan. Drain canned tuna and clams, add to sauce with pepper flakes. Simmer while fettuccini cooks. Three minutes before pasta is done, add crab and shrimp to sauce. Continue simmering. When done, drain fettuccini, add to sauce and toss over heat. Cook fettuccini in sauce one more minute. Serve immediately.

We can only hope everyone gets this excited when they’re exploring our store! : @jen.the.human via IG

Our founder, Mark Guerra, butchering in the original West Portal location #throwback

We love this short documentary via @history that shows the evolution of our craft over the ages. If you're a fellow meat connoisseur and have some time this weekend, you should definitely give it a watch!

If you see that logo, you know your lunch is about to be : @gracesf61 via IG

Humans aren’t the only ones allowed to enjoy Guerra Meats. We love when customers come in asking about pet-safe treats for their furry companions, and are happy to quite literally give a dog a bone! : @thedogginny via IG

Charcuterie dreams What's your favorite cured meat? Ours is "all of the above" : @hangrynow via IG

WHITE BEANS WITH SAUSAGE AND SAGE (FAGGIOLI AL UCCELLETTO) Here’s a short cut to a Tuscan classic that’s perfect for a cold evening when everyone is hungry. Stock up on the ingredients, so you’re always prepared.... This recipe expands easily. The following ingredients are for one person. Just multiply for more people. 1 Guerra’s Italian sausage, in one-inch chunks 1 clove garlic, quartered 1 can Strianesi brand canellini beans cup chicken broth 2 tablespoons tomato paste or puree 2 fresh sage leaves Splash white wine 1 tablespoon olive oil Heat oil in a skillet. Add sausage chunks and brown on all sides. Add garlic and sauté briefly. Deglaze pans with white wine, scraping up browned bits. Drain beans and add to pan with chicken stock, tomato paste, and sage leaves. Bring to a steady, low simmer. For two servings, simmer 8 to 10 minutes, or until thick. For more servings, simmer 10 to 12 minutes.

Robert doing some heavy lifting : @sfchronicle

After voting on #ElectionDay, treat yourself to one of our famous eats by celebrating #NationalSandwichDay! Today only, get FREE CHIPS with purchase of any signature sammie Signature Sandwiches include: Toscano ... Sicilian Milano Roma Napoli Marinated Tri-Tip View our menu online for more item details. See more

Everyone's favorite food holiday is just around the corner. Let Guerra's help you make it extra special! Continue reading for more details... View our menu here: https://bit.ly/3mDHfB6 To order via phone, call: (415) 564-0585 To order delivery via Mercato: https://bit.ly/2F0FNbp

Get ready for tomorrow, because delicious things are on the way. Hint: Some of these may or may not rhyme with "Shmurkey" and "Shlam"

Happy Halloween from all of us at Guerra Meats! How perfectly spooky is this charcuterie board? : https://bit.ly/35P129V

Carbonara is one of the most misunderstood pasta dishes around. While some achieve the rich deliciousness by adding cream or milk, the true authentic version is made creamy with egg yolks and cheese! If you've never had a chance to taste the original method of making carbonara, we suggest you give this recipe a try... Serves 3 to 4 1 lb. fettuccini... 1/4 lb. pancetta, cut into 1/4- to 1/2-inch strips 1 tablespoon olive oil 4 egg yolks, separated (Save whites for another recipe.) 1/4 cup Pecorino-Romano cheese, or more to taste 3 tablespoons parsley, minced Boil water for fettuccini. Meanwhile, slice pancetta, separate eggs and beat yolks, and measure cheese. When water boils, add fettuccini and cook per package directions. Warm oil in a skillet over low heat and add pancetta. Sauté pancetta gently so it stays soft but is cooked; keep warm. Beat egg yolks and season with salt and liberal grindings of pepper. When fettuccini is done, drain in colander and add to pan with pancetta. Immediately add egg yolks and cheese. Add parsley, Toss all quickly and thoroughly, so the heat of the pasta "cooks" the yolks. Serve immediately, with more Parmesan and pepper on the side.

Ooooo, how could anyone resist that cross section! : Jen Fedrizzi

Patiently waiting for Fall to hit the Bay Area so that everyone can properly enjoy soup weather

A light, fresh and easy recipe that'll make you feel like it's still Summer! TUSCAN SALMON WITH CHILI-MANGO SALSA 1 10-ounce mango, peeled, pitted, diced... 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 1 tablespoon fresh lime juice 2 teaspoons minced seeded serrano chili 1 teaspoon grated lime peel 1 garlic clove, finely chopped 2 tablespoons olive oil 2 6-ounce salmon fillets Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa. Makes 2 servings; can be doubled.

Love this classic SF view from our store; Muni train and a sunset over the Pacific Ocean : @gradybrannan

Our pre-marinated meat options are always looking for a happy customer to go home with for dinner. They make meals easy AND delicious! : Jen Fedrizzi

Our man Tony prepping some rotisserie chickens! (pre-covid era, of course) : Jen Fedrizzi

How cool is this shot of an old-timey female butcher! We're guessing it's from the very early 1900s.