The Anatomy of Dinner: Butchering and Curing Basics Class with Salt & Time

Two weekends ago I had the pleasure of attending a class on butchering and pork curing basics by the wonderful guys at Austin’s very own Salt & Time Butchershop and Salumeria. Benjamin Runkle and Bryan Butler are two guys with a passion for making and sharing delectable cured meats, handmade sausages and responsibly farmed local proteins. They recently began teaching their specialized skills and I was lucky to get a place at the table. Keep reading for a little bit about my experience. Warning to the squeamish: the following contains photographs of pigs being turned into delicious food.

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The Anatomy of Dinner: Butchering and Curing Basics Class with Salt & Time


Two weekends ago I had the pleasure of attending a class on butchering and pork curing basics by the wonderful guys at Austin’s very own Salt & Time Butchershop and Salumeria. Benjamin Runkle and Bryan Butler are two guys with a passion for making and sharing delectable cured meats, handmade sausages and responsibly farmed local proteins. They recently began teaching their specialized skills and I was lucky to get a place at the table. Keep reading for a little bit about my experience. Warning to the squeamish: the following contains photographs of pigs being turned into delicious food.


Read More »