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Nice to meat you, Red Table Meats
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Located in
Northeast Minneapolis, Red Table Meat Co. is a whole-pig-operation that prides
itself on working together with small farms to produce well-crafted products
that are truly sourced from farm to table.  Processing just fifteen pigs
per week, they’re able to create high-quality salumi while maintaining their
commitment to sustainable and transparent farming.  We are currently
offering three of their bulk salumi.  Red Table plans on shifting their
production over time to start crafting more retail sized selections so stay
tuned for more…

 

G1180
Salbando Grande  – 1/3#

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•  
 Format: Soppressata style salami
•    Casing/Seasoning: In beef bung casing, with black pepper,
red pepper, garlic and white wine
•    Aged: around 3 months
•    Tasting notes:  “Complex flavors that grow with the
bite. Great spiciness in the middle of the experience, that lingers like the
final peal of a church bell.”

G1190 Big
Chet’s – 1/3#

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•  
 Format: Hot Finocchiona style salami
•    Casing/Seasoning: In beef bung casing with black pepper,
red pepper, fennel, garlic and white wine
•    Aged: around 3 months
•    Tasting notes: “Perfect fennel/garlic, and the texture is
divine.”

G1200
Francois – 1/3#

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•  
 Format: Genoa style salami
•    Casing/Seasoning: In beef bung casing, with white pepper,
garlic, and white wine
•    Aged: around 3 months
•    Tasting notes: “A much finer texture, and the spices did a
nice job of playing up the flavor of the meat.”