"Red Table Meat Co. won big last night at the sixth-annual Good Food Awards in San Francisco. The northeast Minneapolis-based maker of cured meats was recognized for its coppa, Big Chet’s salami and the cooked smoked ham that it calls, suitably, the Royal. It was the first time the company had entered in the competition, which represents 'the forefront of American craft food, making products that are delicious, respectful of the environment and connected to communities and cultural traditions.'"
"Charcuterie from Red Table Meats of Minneapolis has arrived in New York, and the star is the lightly smoked, cooked boneless ham called royal. The pale, rosy meat is thickly rimmed with fat that is almost as delectable as the lean part. The company, which uses heritage pork, also produces excellent cured pork loin, creamy guanciale, pancetta and Italian-style salamis"
"There’s a new dynamism in the Twin Cities culinary scene, thanks to a deeply food-engaged populace supporting not only restaurants, cocktail bars, and taphouses, but a dozen independent food cooperatives (supermarkets with a focus on organic and local produce) ... In the course of reporting the story, we visited many more restaurants, salumi makers, bakers, and food trucks than we had room in the story for. So we've put together this list of some our favorite finds.
Red Table Meat Co. Heirloom pigs, transformed into traditional Italian-style salumi and whole-muscle cures, are the specialty of this year-old salumeria, run by ace chefs Mike Phillips and Peter Ireland. Their gleaming Willy Wonka-esque facility has a USDA inspector onsite and floor-to-ceiling glass windows that reveal to visitors every step of the process, from butchering, to production, to curing, to aging."