Given that Texas is a big meat state, it’s not surprising that the local, sustainable butchery trend is catching on. At the center of the cured meat scene is Jesse Griffiths, chef/co-owner of Dai Due, a farmers’ market stand that specializes in sausages and charcuterie and serves a killer biscuit with breakfast sausage and gravy. We also check out Salt & Time’s cured pig parts in Niederwald, just outside Austin, and then cruise up north to the Noble Pig sandwich shop, where the owners flip a duck inside out, cure it, and make a damn good pastrami sandwich.
Selling Saturdays at the Austin Farmers’ Market
Republic Square Park, Fourth and Guadalupe, Austin
Salt & Time
Selling Sundays at the HOPE Farmers Market
414 Waller Street, Austin
No phone available
11815 Ranch Road 620 N., Suite 4, Austin