Fridays 12pm - 6pm at Spirited Food Co. 1208 w. 4th street - map it


Saturdays 9am - 1pm at SFC Austin Farmers' Market at Republic Square. 4th & Guadalupe. - map it


Sundays from 10am - 2pm at Mueller Farmers' Market. 4550 Mueller Central Dr. at the Browning Hangar.- map it






This Week's Menu at The Butcher Shop



To place an order:


Please click on the item name below to add it your cart.  Orders may be placed until Thursday at 5pm.  You will receive a confirmation email after your order is placed.  Some items such as our link sausages and roasting hens are sold by weight, so the total price will be calculated at market.  If you place an order and are not able to pick it up, please let us know by email at info@daidueaustin.com. We accept cash, checks, and credit/debit cards. 


Preorder Pickup Hours:


Fridays 12pm - 6pm at Spirited Food Co. 1208 w. 4th street.  Orders not picked up will be taken to the Saturday market.


Saturdays 9am - 12pm at SFC Austin Farmers' Market at Republic Square. 4th & Guadalupe. Orders not picked up by Noon will be sold on a first come, first served basis. 


Sundays from 10am - 2pm at Mueller Farmers' Market. 4550 Mueller Central Dr. at the Browning Hangar.  Orders not picked up by 1pm will be sold on a first come, first served basis.

Easter Specials

Lamb Porchetta

The tender, lean loin of a Capra Farms Dorper lamb, wrapped in the fatty belly.  This prime cut is first rubbed with an extremely aromatic paste of our house-cured olives (picked during the harvest last September and slowly brined until now), green garlic, preserved lemon, fennel fronds, fresh parsley and olive oil, then rolled and tied.  Roast until deeply browned with a sizzling, crisp exterior, then rest and slice against the grain.

Lamb Leg Roast Mixiote, bone-in

Dorper lamb from Capra farms in Goldthwaite, marinated in a beguiling mixture of our housemade achiote (allspice leaves, orange juice, cloves, green garlic and annatto), organic South Texas onions, guajillo pepper and sweet avocado leaves plucked from orchards south of San Antonio.  Wrap this roast tightly in layers of parchment and slowly cook until meltingly tender for a unique Easter lamb roast.

Sorry, temporarily out of stock

Lamb Leg Roast with Rosemary and Garlic, boneless

This old-school lamb roast works with the classic flavor combination of rosemary, garlic and anchovy, but substitutes shavings of dried mackerel for a very subtle umami presence in the marinade.  Combined with the sweet herb, olive oil and fragrant garlic, this is a classic Easter lamb roast, and would be excellent roasted hot to medium rare, or slow roasted until falling-apart tender.

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The Easter Bunny

First, these free-ranging rabbits are deboned, leaving the legs intact, but the tender middle completely boneless.  They are then brined with citrus and bay leaves for tenderness, and then stuffed with a hedonistic mixture of bacon, cream, breadcrumbs, lamb sweetbreads, caramelized onions, sage leaves, roasted mushrooms and brandy.  This beautiful thing is then tied, ready for roasting.  Deglaze the pan with a pint of rabbit stock, slice thickly and serve with some carrots and greens.

Sorry, temporarily out of stock

Chard, Wild Onion and Artichoke Dip

Ortiz artichokes, Green Gate Farms Swiss chard and fresh wild onions, chopped and mixed with Full Quiver cream cheese, spices, fresh herbs and black pepper.  This dip is ready to be browned quickly under the broiler or in a hot oven, then served with crackers, bread or tortilla chips.

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Rabbit Stock

Roasted rabbit bones, simmered with carrots, onions, celery, juniper berries and bay leaves for hours, then strained and reduced to make a rich, sweet and unctious stock, perfect for a nice sauce or the base of a Spring soup.

Lamb Sirloin Roasts

Smaller roasts made from the exceptionally tender sirloin.  These tied roasts are marinated with olive oil, yogurt from our 200-year old yogurt starter, fresh allspice leaves, garlic and orange zest.  Perfect for smaller gatherings, or as part of a mixed holiday offering.

Sorry, temporarily out of stock

Roasting Hen with Avocado Leaf and Orange

A tender Dewberry Hills Farm roasting hen, first brined with salt, organic sugar and citrus, then stuffed under the skin with organc butter laced with sweet avocado leaf and fresh orange zest.  Roast directly on the oven rack at 400 degrees with a pan of vegetables underneath for about 55-60 minutes. Each hen is 2 - 2.5lbs. and feeds 2 -3 people.

Lamb Posole

First, we make a rish broth with the shanks, bones and necks of tender Dorper lambs.  This stock is then simmered for hours with dried chilies, onions and dried herbs.  To this we add our housemade hominy, made by cooking locally grown non-GMO corn with sifted wood ash.  The result is a thick broth, spicy with chilies, with lots of plump hominy and shreds of tender lamb.  Serve as a first course before the mixiotes, or freeze for a rainy day.

Lamb and Artichoke Sausage (links)

Ortiz artichokes and Dorper lamb, spiced with coriander seed, orange zest, green garlic and parsley.  Grill or sautee these savory links and serve alongside an Easter roast.

Hefeweizen and Horseradish Mustard

Real Ale hefeweizen, fresh local horseradish, organic vinegar, spices and mustard seeds, first soaked together for a week, then ground to a rough, coarse and spicy mustard that is perfect with sausages - especially German sausages - pork, ham, charcuterie, beef and in dressings or sauces.

Early Spring Specials

Chicken Liver Mousse with Strawberry Jam

Dewberry Hills Farm chicken livers, sauteed with organic butter and onions, then pureed with spices and homemade fruit brandy. The mousse is then topped with a thin layer of fresh strawberry jam.  Serve with warm toasted baguette or crackers.

Cortido Tradicional

Cortido, a delicious Cental American condiment, is typically made with vinegar these days, and is how we have made it in the past.  This batch was made the old-fashioned way, by fermenting, which produced a wonderful result.  Shredded organic cabbage and carrots are mixed with dried serrano chilies, salt and Mexican oregano and left to sour slightly, like sauerkraut.  This crisp, healthful condiment is great on tacos, with shrimp and seafood or eaten as a snack.

Lemon and Fennel Chutney

Salted preserved South Texas lemons, simmered with organic sugar, apple cider vinegar, dried ginger and lots of chopped fennel bulb until a vibrant salty/sour/sweet condiment that would be great with stewed meats, curries, fish dishes and added to sauces.

Sorry, temporarily out of stock


Organic green cabbage, finely shredded, mixed with salt and gently pounded, then lacto-fermented in Texas-made ceramic crocks for a few days until appropriately tangy. Serve sauerkraut with sausages, or eat out of the jar for a healthful snack.

Roasting Hen with Achiote

A Dewberry Hills roasting hen, first brined with citrus and salt, then marinated in our homemade Achiote paste made from green garlic, orange juice, allspice lease and annatto. Roast on the oven rack at 400 degrees for 55 minutes with a tray of vegetables underneath. Serve with beans and warm tortillas.

Sorry, temporarily out of stock

Chicken Stock

Dewberry Hills chicken bones and feet, slowly simmered with carrots, celery, spring onions (all in season at the same time!) and fresh bay leaves. Use chicken stock for vegetable soups, rice, sauces and stews.

Pickled Beets

JBG red beets, first lightly steamed, then pickled with organic apple cider vinegar, organic sugar, caraway seeds and clove.  These sweet, savory pickles are great with sausages, in salads, with goat cheese, or eaten as a snack.

Bread & Butter Pickles

First of the season organic cucumbers, brined in our famous sweet/sour recipe of organic apple cider vinegar, organic sugar, turmeric, mustard seed and wild grape leaves (for added crispness). Serve with burgers, hot dogs, pimento cheese, ham or charcuterie.

Hot Sauces and Preserved Chilies

Serrano Hot Sauce

Red serrano peppers from Simmons Farm with our classic hot sauce seasonings of clove, allspice, Mexican oregano, cinnamon, bay and salt.  This is our flagship hot sauce, and is truly great on anything.  Mildly hot.

Pantry and Staples

Yellow Mustard

Traditional, American style yellow mustard - spicy, sour and perfect on hamburgers, sandwiches and hot dogs. We make ours with yellow mustard seed, non-GMO vinegar, coriander, paprika and a little local honey.

Fireman's #4 Mustard

"The mustard named after a beer named after a bike". Real Ale blonde ale, brown mustard seeds, organic vinegar and spices. Hot, rustic mustard that goes well with sausages, in vinaigrette or with beef.

Bavarian Sweet Mustard

We take organic sugar and make a golden caramel, then add yellow and brown mustard seeds, organic apple cider vinegar and spices to make this sweet and hot mustard. Great with ham, pretzels, sausages and charcuterie.


Fresh leaf fat from pastured hogs, slowly rendered and strained through a fine sieve and jarred. Use unhydrogenated lard in pie crusts, pastries, tamales, confits, tortillas, deep and pan-frying, and general cooking. Our freshly rendered, 100% leaf lard has become one of the most popular items we sell! Keeps for months refrigerated.

Chicken Fat

Rendered chicken fat, or schmaltz.  Perfect for general cooking, roasting potatoes or cooking mushrooms.

Sausages and Charcuterie

Boudin Blanc (links)

Another customer favorite, this savory, light French-style boudin is made from Dewberry Hills chicken, Black Hill Ranch pork, cream, breadcrumbs, fresh thyme and parsley and subtle spices like caraway. Gently grill or brown this link sausage and serve with mashed rutabagas.

Hot Boudin (coils)

Organicare Farm pork and pork liver, well seasoned with dried chilies, celery seed, bay leaves, mace, garlic and vinegar, then mixed with Texas-grown organic brown rice and stuffed into casings.  This sausage is traditionally steamed, then eaten from the casing with hot sauce, but is just as good when crisped in a pan, grilled or even hot-smoked.

Venison Breakfast Sausage. (bulk)

Our Country Style recipe, made with field-harvested Broken Arrow Ranch venison and local pork, grade B maple syrup, along with ginger, sage and black pepper. Makes a great stuffing for birds, too.

Wild Boar Chorizo (bulk)

Traditional chorizo made with wild boar, seasoned with Mexican oregano, cumin, a blend of three chilies, a pinch of cinnamon and vinegar. Our favorite taco: wild boar chorizo, fresh eggs and a little cheddar on corn tortillas.

Wild Boar Bangers. (links)

A traditional British sausage made local with BAR feral hog. Our bangers are spiced with sage, ginger, pepper and coriander, then bound with fresh breadcrumbs. These little links are good for breakfast with eggs or for dinner, with mashed potatoes.

Country Style Breakfast Sausage (bulk)

Full Quiver Farm pork, organic grade B maple syrup, ginger, sage and black pepper. This classic breakfast sausage is peppery, sweet and savory. We love it with eggs, pancakes, French toast and waffles.

Afield: a chef's guide to preparing and cooking wild game and fish


2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)
ForeWord Reviews 2012 Book of the Year Award Finalist
2013 James Beard Foundation Book Awards, Nominee Finalist


Embracing the principles of the local sustainable food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Cooking and Preparing Wild Game and Fish is at once a manifesto for this movement and a practical manual packed with everything the modern home cook and hunter needs to know. Author Jesse Griffiths, an acclaimed chef, butcher, and hunting teacher, combines traditional methods of field dressing, butchering, and preparing fish and game with eighty-five rustic mouthwatering recipes, suitable for the novice and experienced cook alike.

Griffiths' commitment to locally sourced ingredients and nose-to-tail cooking makes him the perfect guide for this culinary journey back to the land. From catfish to crab, duck to dove, and deer to wild hog, Griffiths teaches us how to scale, clean, skin, stuff, fillet, grill, braise, and fry a myriad of wild seafood, poultry, and game. Fellow hunting enthusiast and food photographer Jody Horton takes us into the field and the kitchen with Griffiths, following his every step, from the thrill of the hunt to the pleasure of the feast. Packed with vivid stories and images, Afield transports us into America's great outdoors and celebrates its prodigious bounty.



ALL of our meats, eggs, fresh herbs, fruit, cheeses and vegetables come from local, sustainable or organic Texas sources. The vast majority of our produce comes from farms within miles of Austin, or in the city.  Our dry goods and pantry items like flour, sugar, vinegar, molasses, tamari and butter are certified organic.


Our game meats – venison and wild boar – are not farmed, but truly wild and free-ranging and harvested under Government inspection by Broken Arrow Ranch in Ingram. Pork is sourced from Richardson Farm (Rockdale), Twin Oaks Ranch (Dinero), Black Hill Ranch (Sealy) and Full Quiver Farm (Kemp, via Burgundy Boucherie in Grandview). Beef is grass fed and sourced from Windy Hill Farm, Black Hill Ranch, Augustus Ranch or Richardson Farm. Chickens are pasture raised and delivered fresh weekly from Dewberry Hills Farm in Lexington and Hausbar Farm in Central Austin.



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