Red Table Meat Co was established in 2014, but the inception of the company and all that it stands for has been a lifelong labor of love for founder Mike Phillips.
With a passion for sustainability, humane meat production, and local sourcing of food, all Red Table’s pork can be traced from four farms located in Minnesota and Iowa to your table. The salami is made in the traditional Italian style, hung up to cure and air dry in a temperature and humidity-controlled dripping room that mimics the Italian autumn climate. This approach to curing the meat reduces moisture and concentrates flavor.
Fortune Fish and Gourmet carries all small and large format salamis as well as The Royal Ham and Mortadella salumi.
Boldog (Seasonal) – Spanish chorizo style salami. Paprika peppers, garlic, black pepper and red chili flakes.
Big Chet’s and Chet’s – Hot Finocchiona style salami. Spicy fennel and garlic.
Chuck Fred – A Red Table original salami. Smoky, spiced with black pepper, allspice, nutmeg, and garlic.
Pork Queen – Crespone style salami. Funky black pepper and garlic.
Salami François – Genoa style salami. White pepper, garlic and white wine.
Salbando Grande and Salbando – Soppressata style, Minnesota spiced salami! Black pepper, red pepper, garlic and white wine.
The Vecchio – Saucisson Sec style salami. White wine, garlic, and black pepper.
Extra Vecchio – Felino style salami. White wine, garlic, and black pepper.
The Royal – Cooked smoked ham seasoned with salt, sugar, bay leaf, rosemary, garlic, allspice, juniper, coriander, and black pepper.
Red Table Meats have a variety of uses. Beautiful sliced on a charcuterie board with cheese and crackers, delicious tossed in pasta with fresh greens, a pop of color and flavor cut up into salads, a treat thrown into scrambled eggs, the possibilities are endless!