Salt & Time Butcher Shop

Austin Photo Set: News_Pal Moore_salt and time_August 2011_sausage
Fresh sausage coil Photo by Pal Moore
Austin Photo Set: News_Pal Moore_salt and time_August 2011_hanging meat
Pancetta, Genoa, and Sopressatta among other types of salumi, hanging in Salt & Time's dry curing room. Photo by Pal Moore
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Ben Runkle preparing a brine for a batch of Salt & Time's house made pickles. Photo by Pal Moore
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Bryan Butler at work, forming fresh sausage into a long coil before twisting it into individual links Photo by Pal Moore
Austin Photo Set: News_Pal Moore_salt and time_August 2011_sausage
Austin Photo Set: News_Pal Moore_salt and time_August 2011_hanging meat
Austin Photo Set: News_Pal Moore_salt and time_August 2011_ben
Austin Photo Set: News_Pal Moore_salt and time_August 2011_andrew

Perusing Salt & Time’s website gives a very clear idea of the breadth of items the company produces. From classic Genoa salami to prosciutto and mortadella, Runkle and Butler’s emphasis is on the utmost importance of letting no part of a pig go to waste. They use fat and skin for sausage and stocks, and they debone heads to make delectable items like porchetta di testa, which is rolled with carrots and herbs, poached and sliced thin.

They purchase their pigs from local farms such as Richardson Farms, Reliable Farms and Burgundy Pasture. Butler describes himself and Runkle as “pig junkies”; they get particularly excited whenever they get a chance to work with a new breed, always choosing prosciutto as the first item to make for comparison to previous pigs.

Address

1912 E. 7th St.
Austin, TX 78702