FAQs

So what kind of meat is it?

·      Our salami is made from heritage breed hogs sourced from local farms.

What is salumi?

·      Salumi describes all dry-cured pork products—not only ground pork products but whole muscle cures as well.

What does dry-cured mean?

·      Dry-cured means the meat has been preserved with a dry brine (a dry salt mixture); we’re removing moisture from the meat, creating a robust flavor and ensuring a safe, long-lasting product. We look to create a tastier and safer product than what you may find in the average deli aisle.

Sometimes you say salumi and sometimes salami; is there a difference?

·      Salumi refers to all dry-cured pork products; salami is a specific kind of product made from ground pork—like our Vecchio, Salbando, Chuck Fred, and Chet’s.

What’s the difference between salami and whole muscle cures?

·      A salami is a ground meat (like a sausage) that is cured (preserved).  A whole muscle is not ground; it is either a muscle or a group of whole muscles that is marinated and air-dried such as our coppa or lonza.

 How long is it aged?

·      Aging times vary based on products and their sizes.  Red Table Meat Co. meats are aged anywhere between three to four weeks for small caliber salami and four to six months for larger products.

Can I eat the outside of the salami? What’s that white stuff?

·      No.  Peel back the casing before eating.  That white stuff is a penicillium mold.  Yes, mold. But don't worry, it actually works to partially buffer the acidity of the salami (we aim to make a product that’s less like an summer sausage and more like an Italian salami—the mold helps promote that flavor profile). 

How do I store it? How long does it keep?

·      Your small caliber salami is shelf-stable in its casing—that means it will last and last.  If it’s been sliced into already, peel back the remaining casing, put it in a plastic bag, and store it in the fridge. Small to medium salamis taste best within one to two weeks of opening before they start to dry out. If your salami has started to dry out, try slicing it thinly and tossing it on a pizza or into a pasta sauce.
·      Store whole muscle cures in the refrigerator in a plastic bag. Use whole muscle cures within a week.

 How many calories are in this product? Where can I find nutritional information?

·      Because Red Table Meat Co. meats are full of robust flavor, a small amount goes a very long way. Nutritional information is in the works and will be posted on our website.

 Is it gluten-free?

·      Yes.

How can I use this salami?

·      The possibilities are infinite, so use your imagination! We think it’s so damn good that we like to just eat it on its own. For some recipe ideas, check out our website. And if you come up with a great way to use our products, snap a photo or send us a message to share it!

Are there nitrates in your product?

·      We use potassium nitrate. Nitrates may get a bad rap, but they promote safety, and as nitrates are antioxidants, they preserve color and flavor. Did you know that celery, leafy greens, and your drinking water contain nitrates? In fact, the saliva in your mouth contains 9mg of nitrate! Check out what some smart people have to say about nitrates here, here, and here.

Is this product all-natural? Organic?

·      We don’t make claims to be all-natural or organic. We do work hard to understand the practices that our farmers use and their sustainable methods to promote the welfare of their heritage breeds.

Are those big chunks of fat in the meat?

·      Absolutely. Fat is flavor.

Where are you located?

·      We are located in Minneapolis at 1401 Marshall Street Northeast.

Where did the name Red Table come from?

·      The name is inspired by Mike’s good friend Tom Taylor.  Tom loved food, painting, social causes, baseball, and most of all, people. A lot of Tom’s community organizing included people gathered around a table, sharing good food and working together toward a common goal of change. There was always hearty celebration to go along with the hard work. Tom helped Mike connect with the right farmers for Red Table Meat Co. The Red Table name is a nod to the community that often gathered around Tom’s welcoming table.

So, who owns Red Table?

·      Salumiere Mike Phillips and entrepreneur Kieran Folliard own Red Table Meat Co.

Where did you learn to make salami?

·      Mike would say, “Oh, here and there.” Truly, he learned the thoughtful craft and painstaking process that goes into making the highest quality salumi at Red Table Meat Co. from his mentor, the great Francois Vecchio.

Where can I buy your products?

·      Check our website for a list of locations. Better yet, ask your local store to carry us!

Where do the pigs come from?

·      We source our pigs from six wonderful local farms:

Littlefoot Farm in Afton, MN

Full Boar Farm in Amery, MN

Hiddden Stream Farm in Elgin, MN

Pork and Plants in Altura, MN

YKer Acres in Wrenshall, MN

Moo, Oink, Cluck in Somerset, WI.

Can we come watch you make the salami?

·      Absolutely.  We have viewing windows into our space at FOOD BUILDING for this specific reason and you can take a self-guided tour Tuesday through Friday between 11am and 5pm.  We’d love to have you see the thoughtful craft that goes into creating Red Table Meat Co. salumi.

What pig breeds do you use?

·      We use Red Wattle, Berkshire, Gloucester Old Spots, Tamworth, Large Blacks, and Duroc breed pigs

What makes these farms different from “factory farms?”

·      These are happy pigs!  They are outside when they want to be and inside when they want to be.  They’re not confined, and they’re moved around on pasture—in fact, everyone who works at Red Table has actually been to the farms to help out and move pigs.

Are the pigs fed antibiotics?

·      Only if they are sick.  There is no sub-therapeutic use of antibiotics on these farms.

What do the pigs eat and how does that affect the taste of the salumi?

·      The pigs we use have been rooting around in the grass and the dirt.  They’re finished with peas and barley to give them a crystalized fat that works well for salami.

Why are your products more expensive than regular grocery store salami or hams?

·      We pay a premium price for our pigs from small farmers, who make their living off of raising a good animal—they have a quality margin not a quantity margin.