Our Story
Two Generations of Lancaster’s Favorite Deli

Buckwalter’s Deli was founded in 1964 as a butcher shop and delicatessen at Local Farmer’s Markets in Central Pennsylvania. What began as a family operation has grown into a Lancaster County institution, now in its second generation under Greg “Bucky” Buckwalter. Today we operate our original deli counter at Root’s every Tuesday, a food trailer for festivals and events across the region, and Bucky’s Bacon Works — our artisan bacon line featuring international-inspired flavored bacon flights available for online ordering and shipping nationwide (Coming Soon). The same commitment to quality meats, honest craft, and knowing your butcher by name that defined day one still defines us sixty years later.

I'm Bucky - second-generation Buckwalter - carrying on the craft my father started six decades ago. For six decades, we've been the place where Lancaster families come for premium meats products, made-to-order sandwiches, and that personal "know your butcher" service you just can't find anymore. Our deli counter has served thousands of customers, each one treated like family.

THE JOURNEY
(25 Years Around the World)

But our story took an unexpected turn when I spent 25 years working in international healthcare with NGOs across the globe. With a Master's in Public Health (MPH), I worked in healthcare systems from West Africa, Vietnam, the Pacific and North Africa. This allowed me to explore the farmers markets of the World from spice markets of Cairo to the street food stalls of Bangkok, from the aromatic kitchens of Mumbai to the bustling night markets of Hanoi - each destination opened a new world of flavors, techniques, and culinary traditions.

Walking through Cairo's Khan el-Khalili market, the air thick with cumin and coriander. Watching street vendors in Bangkok perfectly balance sweet, salty, sour, and spicy. Learning from Mumbai's spice merchants about masala blends passed down through generations. These weren't just work and travels - they were a 25-year culinary education that would eventually transform our family business.

My background in public health and food safety gave me a unique perspective on food preparation across cultures - understanding not just the flavors, but the science and safety behind them.