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Eat Food with Integrity at Pig in a Jelly Jar

Chloe Bruderer

I'm a Utah girl in love with Salt Lake City and everything going on here...

I'm a Utah girl in love with Salt Lake City and everything going on here...

Feb 8 6 minutes read

I’ve been hearing a lot about this delicious place that serves homemade jelly and delicious meat. One friend posted an Instagram of their chicken and waffles, claiming it had changed their life. This place is called Pig and a Jelly Jar. 

Located near Liberty Park (401 E 900 S to be exact), their location is perfect. It’s a fun place in a fun area! I finally decided to try it a couple of weeks ago, and fell in love. It has a charming yet hip feel, making it a super fun environment.  I had to know more about this place, and I knew you guys would want to hear about it, too.

Owner Amy Britt started a restaurant called “Meditrina Small Plates and Wine Bar”, and is Queen of the restaurant business in general. Pig and a Jelly Jar now has two locations! They just opened a second location on historic 25th Street in Ogden. She was kind enough to let me interview her.

Keep reading to find out the background story behind this delicious restaurant!

Chloe: I did some research on you and read that you started working at McDonald's as a teen, and was manager of one of the major locations by 20. Is this true?

Amy: “This is true!”

C: That’s awesome. So what inspired you to want to start a restaurant? Have you always wanted to?

A: “You know I think I was kind of pushed into it, and it was probably more so of a Do what you is something I was told as kid.” 

C: Oh, awesome.

A: “And I did leave for a time. I quit McDonald's to go back to school and get my degree. It was great, but you know, you go back to what you know and love. Now I have an amazing team of employees. I do what I love and am able to delegate the rest.”

C: Cool, cool. That’s seriously the dream! Good for you. How did you come up with the name?

A: “So Pig and a Jelly Jar is based off the fact that we’re a pig inspired menu, and it’s custom sausages and jam.”

C: Yum. So you make all your food from scratch, which explains why it’s so yummy. What’s your favorite jam? 

A: “You know i love the blueberry lavender. It’s my favorite. I mean of course I don’t eat a lot of the things on the menu, I like to create my own dishes and that is the one that is the most versatile to me. I also love the pineapple lemon rosemary.”

C: Oh, I’ve had that one. It’s so good! 

A: “Yeah use that one to marinate chicken, it’s fabulous.”

C: We think it’s so neat you guys use local and organic ingredients. How much extra effort is this? Why is this so important to you?

A: “You know I think it’s super important. I mean there's lots of different political reasons, but for me it’s because I want to have food with integrity. And that’s the difference between me and McDonald's, right? I love McDonald's, I think that’s the reason I have a successful business structure. The joy you get from serving food with integrity, you know, is cool. I try to eat all organic and locally as much as possible in my life, so I try to do that with my restaurant as well. You know it’s good for the environment, you serve a better product, and you know, that’s what I think it’s really about.”

C: We love that. Do you have a lot of loyal customers who regularly visit? Or are you constantly seeing new faces?

A: “You know it’s a mix of both. We have a great regular following. And I’m not sure how it happened, but we have over 700 yelp reviews. And I try to create a fun environment. You can have good quality product and good integrity, and it’s really about the people who you’re with. And that should carry over.”

C: What do you do in your everyday life to stay inspired?

A: “I travel for food. I keep vacation around places I want to eat. The only time I’ve ever not done it, was when I went to Hawaii, and who knew I would be eating so much spam in a week?!”

C: Oh that is just awesome. What is your number one favorite thing to eat?

A: “You know it does change, but right now the pork belly BLT with a side of creole sauce to dip it in.”

C: Do you ever get sick of the food you serve at your place or could you eat it everyday?

A: “You know I just went in there the other day because I’m here all the time, and have two locations. So I made a pork belly and stuffed it inside of a biscuit. And everyone was like, what are you eating? That’s just kind of how it happens!”

C: Not to assume you have any free time, but if you do, what’s your favorite way to unwind?

A: “It varies. Right now since the weathers been bad, I love going to the movies. And I know that sounds bad. I should say hiking, or being outside! Which I do all those activities, but lately it’s been rainy all the time. You know X-Men is out this weekend! I was like, opening day at Captain America!”

C: You know you’re on your feet all the time. You deserve to sit down and watch a movie!

A: “That and massages, but that doesn’t go with a super active lifestyle…”

C: No! That's awesome, you deserve it. Last and most important question. A total food snob is coming in for the first time. What should they order?

A: “Oh, I’d say order the ham hash. It’s such a mixture of all the quality ingredients that we have, and it just melts together so well with the lemon aioli.”

Is your stomach growling for some food with integrity? Ours is! Go try Pig and a Jelly Jar, and thank us later.

All photos from their instagram, see more drool-worthy pictures there. Follow them on Facebook here.

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