Red Apron Butcher opened its second outpost in the Mosaic District in Fairfax, Va., yesterday. And yes, there’s porkstrami.

The Virginia locale will also serve muffaletta and meatball sandwiches—favorites at its Union Market shop—as well as new additions like roast turkey with sheep’s milk ricotta and cranberry-apple mustard; pastrami on pumpernickel with red cabbage slaw and island dressing; and a Cubano with roast pork, smoked ham, gruyere, pickles, and pineapple mustard.

For fans of chef Nate Anda‘s hot dog cart, Frank, there will also be a variety of hot dogs including the spicy Viet Frank with Vietnamese slaw and ginger aioli; the Frank White topped with pulled pork, coleslaw, and pork rinds; and Joey Bag-a-Donuts, a provolone-stuffed Italian sausage with Calabrian aioli and hot pickled pepper relish.

Beyond sandwiches and hot dogs, the 1,800 square-foot market will offer a variety of meats cut to order as well as Anda’s charcuterie, including mortadella, chorizo, lard, prosciutto, and more. Anda sources all of his pork products from humanely raised and slaughtered North Carolina Berkshire hogs.

To accompany your meat, there are 60 bottles of wine and 100 craft beers (with special attention on saisons and sours, which pair well with proteins) selected by Neighrborhood Restaurant Group Beer Director Greg Engert and Wine Director Brent Kroll.

Watch out for a third Red Apron coming to 709 D St. NW later this spring.

Red Apron Butcher, 8298 Glass Alley, Fairfax, VA; (703) 676-3550; redapronbutchery.com

Photo of a porkstrami sandwich by Darrow Montgomery