HOURS & LOCATIONS
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
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 firstname.lastname@example.org. 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.
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.
Wild Boar Weisswurst
Broken Arrow Ranch feral hog, finely ground with some Black Hill pork, parsley, lemon and spices. This classic German link is great with pretzels, beer, sauerkraut and mustard, or serve with eggs in the morning.
Venison Zweibelwurst (links)
Broken Arrow Ranch venison, finely ground with Black Hill Ranch pork, then seasoned with raw onions (zweibel), pink peppercorns, sage, bay leaves, ginger, caraway and coriander. This emulsified sausage is excellent with sauerkraut or sauerruben and potatoes in any form. Cook on the grill, in the smoker or brown in a tiny amount of butter in a cast iron pan.
Pork Rillettes with Caramelized Spring Onion
Black Hill Ranch pork, taken from the fatty neck, slowly simmered with bay leaves and shredded to a spreadable consistency. This is seasoned with pate spice and sweet, caramelized Spring onions, then topped with a thin layer of rendered fat. Serve with toast, mustard and pickles.
Fermented Garlic Jowl Bacon
Black Hill Ranch pork jowls, cured with sea salt, brown sugar, black pepper and fermented green garlic made from Milagro Farm garlic that has been lacto-fermented with a little sea salt to produce an intensely savory, garlicky paste that preserves as well as it seasons. Fry this bacon for breakfast, or add it to (or wrap it around) less flavorful foods.
Roasting Hen with Achiote
A tender Dewberry Hills Farm grilling hen - about 2 pounds - first brined with salt, organic sugar and citrus, then rubbed with a hot and sour paste of achiote made with green garlic, annatto, allspice leaves, chilies and orange juice. 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.
Venison Hot Dogs
A classic hot dog, made from Broken Arrow Ranch free-ranging and wild venison, Richardson pork, spices (coriander, paprika and white pepper), fresh garlic and a touch of honey. Grill or sear these hot dogs over hot coals or in a hot cast iron pan and serve with mustard, pickles and ketchup.
Spring Onion Chaurice Sausage (links)
A classic Creole sausage made with Black Hill Ranch pork, organic Ortiz Farm Spring onion, allspice, cayenne and bay leaves. Use this sausage with its wonderful flavors of sweet, fresh onion and spice as a base for savory stuffings, or browned in a pan with eggs.
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.
Spicy and sweet JBG turnips, tossed with sea salt and caraway seeds, then fermented. The resulting horseradish-like comdiment is perfect with sausages, pork chops or any smoked meats.
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.
As the first crop of Valley lemons ripen from green to yellow, we begin the process of preserving them. These organic fruits from South Texas are first thinly sliced, then layered with salt, cloves, bay leaves and pink peppercorns in jars and meticulously turned to promote consistent aging. After a couple of weeks, the rind softens and becomes perfumed with an intense lemon flavor and is ready to be finely chopped and used in many applications. We like preserved lemons in rice, stuffings, marinades, with stewed meats, grilled fish or chicken, and bright sauces that enliven rich foods.
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.
Dewberry Hills chicken bones and feet, slowly simmered with carrots, celery and fresh bay leaves. Use chicken stock for Winter vegetable soups, rice, sauces and stewsSorry, temporarily out of stock
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.
Organic cauliflower, carrots and jalapenos in a tart, spicy pickle made with organic vinegar and dried herbs. Serve escabeche with beer, seafood, grilled meats, tacos and chips and salsa.
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.
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.
Molasses Bacon, Sliced
Black Hill Ranch pork belly, cured in salt, brown sugar, molasses and black pepper, then hot-smoked over pecan. Gently fry over medium heat, turning often for a crisp, smoky bacon.Sorry, temporarily out of stock
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.
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.
WE DO NOT USE MSG OR NITRATES
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.