Butcher Case


Florida native Rhys Gawlak first discovered his affinity for food at a young age, when he would return from home from middle school and begin to prep and cook dinner for his mom and brother. From humble beginnings as a busboy at age 15, to now helming the kitchen for one of the South’s most-acclaimed restaurant groups, Rhys keeps his pace by creating simple cuisine that respects the farmers and their land.

After graduating from The Culinary Institute of America, he gained valuable experiences working under the tutelage of Chef Clay Miller at the award-winning Norman’s in Orlando, as well as Dexter’s in Orlando and Winter Park. Since October of 2007, he has been part of the foundational team that spearheads the menu development and kitchen operations of Cask & Larder and The Ravenous Pig.

When Rhys isn’t behind the line, he resides in Orlando with his wife, Alexia Gawlak, who is also part of The Swine Family, and their two children, Rylyn and Asa.


We make our own sausages, terrines, bacon, and much of our charcuterie here, in-house. What we don't make, we source from small, artisanal American producers. Come on by and see what's in the case.


  • Brined & Rubbed Bell & Evans Chickens
  • Ribeye Hotdogs
  • Smoked Pork Sausages
  • Country Pork Terrine
  • Assorted Artisinal & House-Made Charcuterie
  • House Smoked Maple-cured Bacon
  • Duck Confit

LET'S EAT. Call us today or ORDER online.

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