About Us

Salt & Time makes small batch cured meats, pickles and other products. We source all of our meats and vegetables from local farmers and prepare them using traditional preservation techniques. We are proud to be part of the Central Texas food chain.

Ben Runkle learned the art of butchery at Marin Sun Farms Butcher Shop in Pt. Reyes Station, CA, Avedano’s Holly Park Market in San Francisco, CA and the Fatted Calf Charcuterie in Napa, CA. He and his wife Natalie Davis moved to Austin in 2009 and launched Salt & Time.

Bryan Butler is a master butcher with over fifteen years of experience. Formally trained at Texas State Technical College, he has worked as a butcher in a wide variety of settings. Bryan has been Austin’s neighborhood butcher for well over a decade, and spent six years as the butcher at Wheatsville Coop before joining Salt & Time in October 2010.

Press

Bon Appetit, October 2011
America’s Best Charcuterie

Grain & Gram May 9, 2011
Five Questions with a Craftsman

Austin American-Statesman April 26, 2011
With a little equipment or time, you can make fresh sausage at home.

Chow.com Feb 21, 2011
Chow Tour Austin: Beards, Butchery and Salumi

Austin Chronicle, December 24, 2010
The Fresh and the Cured

Edible Austin, Fall 2010
Marketplace

Austin Chronicle, Best of Austin 2010 Critics Picks
Best Local Food Trend: Artisanal Butchering

Rare Magazine, September 2010
“A Reason to Eat Meat”

Contact Us

To learn more about Salt & Time or for wholesale inquires, contact us at info@saltandtime.com.