We know you’re looking for small-scale, locally produced meat, but it’s been marginalized thanks to regulation among other causes:
The state [Vermont] has seven operating slaughterhouses, down from around 25 in the mid-1980s, [state meat inspection official Randy] Quenneville said. One is a state-inspected facility, meaning that meat inspected there cannot be sold over state lines. …
Mr. Quenneville said a number of small, family-owned slaughterhouses started closing when strict federal rules regarding health control went into effect in 1999.
Not entirely unrelatedly, here’s an article on underground restaurants in Boston, a trend that has spread from Portland, Ore.