Pal Moore

Originally hailing from Mississippi, Pal went to college in New York and movedto Austin in 2007. He has a dog named Wynonna and three chickens named Lucy,Edith and Mavis. He does not mind his New York friends making fun of him havingchickens, because he also has a washer and dryer.

Fresh sausage coil
Photo by Pal Moore
Pancetta, Genoa, and Sopressatta among other types of salumi, hanging in Salt &Time's dry curing room.
Photo by Pal Moore
Ben Runkle preparing a brine for a batch of Salt & Time's house made pickles.
Photo by Pal Moore
Bryan Butler at work, forming fresh sausage into a long coil before twisting itinto individual links
Photo by Pal Moore

sweet sweet meat

Salt & Time: Austin's local butchery scene heads to the national stage, adds allmeat CSA box

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sweet sweet meat

Salt & Time: Austin's local butchery scene heads to the national stage, adds allmeat CSA box

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