Smell that? That is the smell of hanging meat slowly changing state. Tasty, tasty meat. It’s hanging out at Salt and Time, Ben Runkle’s new venture. He honed this craft at some of Northern California’s top charcuterie houses (Fatted Calf, Marin Sun Farms) before opening his doors in Austin. For August, he is introducing new cured products each week along with other salt transformed items (Pickled Fennel, Pickled Beets and Fig & Balsamic jam).
Lonzino – whole cured pork loin, great with peaches or melons (pictured above).
Wild Pig Prosciutto – Countryside Farms wild pig, salt, time. Limited quantities.
Double Pecan Bacon – Richardson Farms pork belly brined in 512 Brewery Pecan Porter and smoked over Pecan wood.
Mangalitsa Rilletes – Revival Meat’s Mangalitsa pork, black peppercorns and fennel.
Pickled Okra – Johnson Backyard Garden organic okra, Springdale Farms Garlic.
Fresh Italian Sausage – Richardson Farms Pork, ready for the grill or pizza.
Pancetta – cured pork belly, great on pizza, pasta alla carbonara or wrapped around anything and thrown on the grill. Hell, put some in your pocket and hand it out to strangers.
Stop by and say hi to Ben at the HOPE Farmers’ Market on Sundays or try selected samples at the Antonelli’s Cheese Shop. If you are a member of Farm House Delivery, check your box, they offer Salt and Time products also.
Salt and Time : Artisanal Salumi and Pickles