Master Butcher Bryan Butler & Chef Louis Ciola
Butcher Demo and Nose to Tail Dinner
Salt & Time Master Butcher and Beef Loving Texans’ “Best Butcher in Texas”
will demonstrate butchering a half hog, followed by a nose-to-tail fest from Chef Louis Ciola.
Yogurt, parsley, lemon
Pork skin risotto, lardo aioli
Bone in Filet
Grits, jowl bacon, sweet corn relish
Crispy Skin Coppa
Pommes puree, arugula, orange vinaigrette
Vanilla, lime, coriander
Ben Runkle started Salt & Time in 2010 and began selling the first artisan dry cured meats produced in Texas
at Austin farmers’ markets. A mutual friend introduced him to Bryan Butler and the two set out to open
Austin’s first butcher shop committed to sourcing whole animals directly from Texas ranchers.
That dream became a reality in February 2013 when they opened Salt & Time Butcher Shop and Salumeria
in East Austin. As a Master Butcher, Bryan earned the title of Beef Loving Texans’ Best Butcher in Texas.
Executive Chef Louis Ciola joined the Salt & Time team in January 2018,
bringing his years of experience at Barley Swine and his uncle’s beloved Ciola’s Italian American
restaurant in Westlake to the table.
“One of the crowning achievements of America’s recent charcuterie boom.”
– Bon Appetit Magazine
“A determined focus on quality and provenance.”
– Wall Street Journal
One of “the 21 Essential Hamburgers in America”