I traveled 360 miles
to eat Red Table Meats
and it was so worth it
Back in January at the Cheesemongers Invitational in San Francisco, I met Red Table Meats, a charcuterie company from Minnesota – and damn, they left quite an impression. Their table was overflowing with at least eight varieties of beautiful hams and salamis; as I slowly shimmied down the table, sampling each style, I moaned with ecstasy.
“Where are you from?” I asked.
And thus, like a moth to a flame, I was pulled to Mill City.
Red Table Meats is located in the Food Building, a cooperative of artisans located in Northeast Minneapolis. The place also houses The Lone Grazer Creamery, one of the few urban creameries in the country, and will soon welcome Baker’s Field, a baker and flour miller.
Both the cheese and charcuterie makers source from small family farms, the kinds of places that treat the animal and the earth with love and respect. In turn, the artisans honor the animals and the people who raise them by crafting the best possible products.
We can all support this noble trade of slow, transcendent food simply by purchasing and eating the fruits of their labor.
Not just eating, but experiencing. Each of these handcrafted salamis is dappled with thick white fat pockets that flood your mouth with nutty richness. Pictured above is Chet’s, a Finnochiona style studded with fennel and pepper. The flavors swell beyond your palate, creating a full sensory experience.
I enjoyed Red Table Meats charcuterie best when paired alongside cheese from The Lone Grazer Creamery. Not only were they well matched, but there was also something so romantic about the two products cohabiting the same place,
in consumption as in production.
The food building is everything I love about Minneapolis,
this urban temple where food and culture vibe
with nature and time-tested tradition.
Hungry for a good time?
Click here to find out where to buy Red Table Meat products.