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 email@example.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.
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.
Duck, Orange and Sweet Potato Sausage (links)
Countryside Farm duck, finely ground and garnished with chunks of roasted sweet potato, orange zest, chopped fennel fronds, spices and a splash of brandy. This warmly spiced, wintery sausage is great with some stewed greens or a salad.
Pickled Green Tomatoes, Fennel and Grapefruit
JBG green tomatoes and fennel, thickly sliced, then pickled in a brine of organic apple cider vinegar, organic sugar, grapefruit juice and zest, allspice leaves and mustard seeds. A great wintertime pickle with bright flavors; perfect with fish and rich, roasted meats.
Chorizo Verde (bulk)
Our most popular sausage. We coarsely grind Black Hill Ranch pork with roasted poblanos, jalapenos, fresh cilantro, garlic, fresh oregano and spices to make a verdant and fragrant bulk sausage that is great in tacos, with beans and even made into patties. Two brief windows a year allow us to make this sausage: once in the spring and again in the fall when cilantro and poblanos appear for a brief peroid. We urge stockpiling.Sorry, temporarily out of stock
Green Onion Chaurice Sausage (bulk)
A classic Creole sausage made with Black Hill Ranch pork, fresh green onion, allspice, cayenne and bay leaves. Use this bulk chaurice with its wonderful flavors of sweet, fresh onion and spice as a base for savory stuffings, or browned in a pan with eggs for out of town guests.
Our mincemeat preparation begins in the early Summer, when the figs, berries and peaches are dried and carefully stored for when the next phase of production presents itself. After the first cool fronts, the pecans drop, the citrus arrives and the pears ripen, and these are all added into to pot, along with myriad spices, organic sugar and a touch of beef fat for richness. After cooking, but while still hot, cases of brandy are added for flavor and preservation and this complex fruit compote is left to age, mellow and develop in flavor. A jar of mincemeat will make one large beef fat- or lard-crust pie, or several small turnovers.
Double Mesquite Bacon
Black Hill Ranch pork bellies, cured with ground and toasted mesquite beans, salt, pepper and brown sugar, then smoked over more mesquite for a rish, naturally sweet smokiness. Use in pots of beans, for wrapping lean birds or simply with eggs in the morning.Sorry, temporarily out of stock
The German classic, made with Black Hill Ranch pork, spices like caraway, nutmeg and ginger, milk and eggs. Gently poach in water or beer and then brown in a little butter or grill. Serve with sauerkraut and mustard.
Tender Harvest Time Farmstand eggplant, first lightly roasted, then pickled in a sour brine of white wine vinegar, anise seeds, onion, garlic and fresh oregano. Use as an antipasti, with grilled meats or in salads.
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.
Roasting Hen with Black Garlic and Mint Marigold
A tender Dewberry Hills Farm grilling hen - about 2 pounds - first brined with salt, organic sugar and citrus, then stuffed under the skin with organic butter mixed with our housemade black garlic (fermented for 30 days for a sweet, intense flavor) and fresh mint marigold. 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.
Duck bones are first roasted to a rich mahogany, then simmered for days to produce a rich, concentrated and thick bone broth. Use spoonfuls of demi-glace to enrich gravies, stuffings, sauces, soups, stews, rice and beans.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.
Duck Confit Boudin
Countryside Farm duck legs, cured with salt and sugar and thyme, then slowly cooked until meltingly tender. The confit is then mixed with organic brown jasmine rice from the Gulf coast, fresh green onions, celery seed, parsley, spices and chopped pears. Steam this boudin, or crisp the skin over coals or under the broiler, or simply uncase the treasures within and use for a quick, easy and rich stuffing.Sorry, temporarily out of stock
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.
At the cusp of two seasons, chowchow presents itself. Our version can vary slightly per availability, and for this go around contains sweet corn, green tomatoes, sweet peppers and cabbage, roughly chopped and brined with organic apple cider vinegar, organic sugar, mustard seed, turmeric and celery seed. Use chowchow on sandwiches, with charcuterie, grilled meats and fish and tossed with lettuces and a little olive oil for an instant salad.
Young, tender cucumbers - the veal of cucumbers - from Tecolote Farm, first salted with sweet onions (also from Tecolote), then cold-brined in organic white wine vinegar, whole garlic cloves and a leaf of fragrant Mexican mint marigold. These classic, tart pickles are required for charcuterie, and great sliced onto burgers, sandwiches or used in sauces.
Bread & Butter Jalapenos
Windy Hill Farm jalapenos in a sweet and sour brine of turmeric, organic sugar, organic vinegar, mustard seed and clove. Perfect on burgers, hot dogs, pimento cheese or on a pizza.
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.
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.
Jalapeno and Garlic Hot Sauce
Green Simmons Farm jalapenos and Fat Frog Farm garlic, pureed with organic vinegar and spices, then allowed to infuse, soak and coalesce for a few weeks until just right. This medium-hot vinegar based hot sauce is great on anything.
Pickled Whole Jalapenos
Three different colors and flavors of the fruity/hot jalapeno. From Windy Hill Farm, we have sweeter yellow jalapenos and hot greens. From Simmons, we have fiery wrinkled-skin red jalapenos, perfectly ripe and hot. These are all brined in our escabeche pickle - garlic, marjoram and oregano - and make a very pretty and spicy addition to a relish tray.
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.
Dewberry Hills chicken bones and feet, slowly simmered with onions, garlic and fresh bay leaves. Use chicken stock for Spring vegetable soups, rice, sauces and stewsSorry, 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 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.