You can find grass-fed beef steaks and stuffed chicken breasts at Shawn & Ted's Meat Market, but it's the smoked-meats case that wets my whistle. Butchers who smoke their own meats are growing scarcer every year, but Shawn Beresford and Ted Coffman are still dedicated to the craft. When Crystal Meats in Pike Place Market closed down a few years ago, the two former employees opened up a full-service butcher stand in the Renton Hill Plaza. They hickory-smoke ribs (Saturdays only), hams, turkey breasts, and pepperoni (basically a classier, spicier Slim Jim). Their smoked cottage bacon, sold with or without a pepper crust, makes a great breakfast meat. Cut from the shoulder, it doesn't have all the fat of belly bacon, just enough to melt into the pan, crisping and perfuming the rest. Cottage bacon is also perfect for flavoring bean soups and braised cabbage. Or eating straight off of its paper wrapper.—Jonathan Kauffman5325 N.E. Fourth St., Renton Hill Plaza, Renton, 425-226-2422, www.shawnandtedsqualitymeatmarket.com.