From the Butcher Shop


It’s time again for the pie contest!

The Rules:

Make a peach pie (no other fruit, and they better be local) with our lard in the crust.

Submit ONE slice (big is OK) to our booth at the downtown Farmers’ Market on Saturday, June 29th.

The winner will be announced on Tuesday, July 2nd.

The Prize:

6 jars of Lard.

A $50 Gift Basket with sausage, pickles and assorted goods.

Admiration of your community as the PIE CHAMPION.


Like us on Facebook to get pictures and updates on weekly specials and to get notices about classes and dinners (we send out a one-hour warning post on FB for all class and dinner schedules!).

To place an order:

Please email info@daidueaustin.com with what you would like and we will send a confirmation by Thursday evening and hold the order for you.  If you place an order and are not able to pick it up, please let us know.  We accept cash and checks.  Please specify where you would like to pick up your order.

Preorder Pickup Hours:

Friday:  12pm to 6pm at the Spirited Food Co. kitchen (1208 west 4th street)

Saturday:  9am to 12pm at the SFC Downtown Farmers’ Market (orders are held until noon, then sold on a first come, first served basis)

Mueller Market on Sunday

We will also be at the Mueller Farmers’ Market every Sunday from 10-2.  Come down to the hanger — we will have a great selection of sausages, roasting hens, charcuterie, condiments, hot sauces and other goodies, as well as made-to-order, all-locally-sourced breakfast and lunch.

Breakfast & Lunch at the Market

Goat Sloppy Joe with bread and butter pickles and sweet onion.

Blackfin Tuna Salad Sandwich with peppers, basil mayonnaise, egg, cucumber and tomato. 
with molasses bacon, heirloom tomato, arugula and bacon mayonnaise on wheat.
Pork Confit Hash with peppers, onions, Yukon golds and a fried egg.
Longanisa Sausage and Potato Taco with pico de gallo.
Cafe a la Olla. Mexican coffee with sorghum syrup, brown sugar and spices.
Blackberry Lime Soda.

Breakfast and lunch items are not available for preorder.  Menu is subject to change depending on availability.

Summer Specials

Blackfin Tuna in Olive Oil. Wild Gulf blackfin tuna, gently poached with lime zest, Simmons Farm garlic, salt and bay myrtle leaves, then packed into jars and bathed in Texas Olive Ranch olive oil.  Serve as an antipasto, in tuna salad, as a pasta sauce (with garlic, hot pepper and toasted breadcrumbs) or stuffed into sweet summer tomatoes.  Classic ingredients for a Nicoise are in season now: green beans, potatoes and peppers.

$10/8 oz. jar.

Venison, Red Wine and Garlic Sausage. (links)  BAR venison and Black Hill Ranch pork with fresh Simmons garlic, Texas red wine, juniper, coriander and black pepper.  An excellent grilling sausage, best served with potatoes, greens, tomatoes, squash and onions.


Pork Terrine with Prunes in Port. Black Hill Ranch pork, finely ground with spices and local cream, then garnished with dried Lightsey Farm plums that have been plumped in Texas-made port wine.  Serve as an appetizer, or as a light dinner with a salad.

$10/8 oz. package.

Molasses Bacon.  Bacon.  Serve with everything.

$8/8 oz. Sliced.

$7/8 oz. Slab.

Half Sours. Gorgeous Phoenix Farm cucumbers, sliced into spears, then fermented with salt, distilled water, wild grape leaves, juniper, bay and thyme until lightly sour, vibrant and healthful.  Serve with sandwiches, or eat out of hand.

$8/pint jar.

Chorizo Verde (This is it for the summer!). (bulk)   Our most popular sausage, but only available for a week or two every year as the seasons overlap.  This fragrant, savory and versatile sausage is made from the very last of the cilantro (Winfield Farm) and the first of the season poblano peppers (JBG), with fresh oregano, garlic and jalapenos mixed in, too.  Chorizo verde makes an excellent taco with or without eggs, is great formed into patties and grilled, or used as a base for soups, rice or beans.

$12/lb.   F

Green Serrano Hot Sauce. JBG green serrano peppers, soaked in organic vinegar and spices, then pureed to make a hot, vibrant, fresh-tasting hot sauce that is good on sandwiches, tacos, eggs, rice, beans, fish, gumbo and grilled meats.

$5/5 oz. jar.

Carmen Pimento Cheese. Our famous recipe.  Stryk dairy pepper jack and cheddar, mixed with homemade mayonnaise, dried herbs and fresh JBG Carmen peppers.  Serve with crackers or on toasted rye with bread and butter pickles.

$7/8 oz. container.

Grilling Hens with 200-Year Old Yogurt. A tender Dewberry Hills Farm grilling hen – about 2 pounds – first brined with salt, organic sugar and citrus, then marinated with garlic, curry leaves, lime, black pepper and Deepa’s yogurt, made from a 200+ year old starter culture.  Grill over moderate heat with the skin side down until lightly charred and serve with beer and pickled summer vegetables.

$8/lb.  Chickens weigh 2-2.5 pounds each, serves 2-3.   F

Chicken Liver Mousse with Plum Gelee. Dewberry Hills Farm chicken livers, sauteed with organic butter and onions, then pureed with spices and Texas port and topped with a gelee made from chicken feet and fresh plums. Serve with warm toasted baguette or crackers.

$6/4 oz. jar.

Green Tomato Ketchup. Phoenix Farm green tomatoes, simmered for hours with organic brown sugar, allspice, cloves, organic apple cider vinegar and organic South Texas onions until thick, sweet and sour.

$7/8 oz. jar.

Mango Lime Chutney. South Texas Mangoes and Limes – both organic from G and S Groves – stewed with onions, vinegar, sugar and spices.  Serve this fragrant, fruity chutney with grilled chicken, duck, pork or rice.

$7/8 oz. jar

Blackberry Worcestershire.  Lightsey Farm blackberries, pureed with organic apple cider vinegar, molasses, black pepper, clove and sugar to make a sweet/salty/sour/spicy condiment that will enliven cocktails, marinades, dressings, sauces and grilled meats.

$5/5 oz. jar.

Pickled Eggs.  RRR Farm eggs (fed Coyote Creek organic feed), first boiled, then brined in apple cider vinegar, beet juice, mustard powder, turmeric and celery seed.  Serve pickled eggs with a salad, or chop roughly for a easy, quick accompaniment for fish.

$10/pint jar.

Pickled Wild Grapes. Sour green grapes, picked while the seeds are still edible, then pickled in a sweet brine of organic apple cider vinegar, organic sugar and spices.  Serve with rich meats like duck, pork or game, in cocktails, or as a lively garnish in a salad.

$9/pint jar.

Bread and Butter Pickles. First of the season organic cucumbers, brined in our famous sweet/sour recipe of organic apple cider vinegar, organic sugar, turmeric, mustard seed and wild grape leaves (for added crispness).  Serve with burgers, hot dogs, pimento cheese (COMING SOON), ham or charcuterie.

$8/pint jar.

Dill Pickles.  Organic cucumbers, pickled with the last of the dill flowers, garlic, grape leaves, salt and spices.  These sour pickles are great on burgers, sandwiches or just eaten straight out of the jar.

$8/pint jar

Pickled Green Beans. Tender Tecolote Farm green beans, pickled with organic vinegar, fresh garlic, fresh dill, dried habanero and black pepper.  These sour, spicy and dilly beans are great in salads, in a Bloody Mary, with grilled fish or chicken or eaten as a snack.

$8/pint jar.

Chowchow.  One of our favorite relishes, chowchow is only available for a brief window at the end of spring and the beginning of summer.  We brine chopped cauliflower, green tomatoes, sweet onions, cabbage and sweet peppers (all certified organic and local) in organic apple cider vinegar, organic sugar and spices, then let it mellow for a week or two.  This vibrant, crunchy relish is good with sausages, hot dogs and smoked meats..

$8/pint jar.

Sauerkraut. Organic green cabbage, finely shredded, mixed with salt and gently pounded, then lacto-fermented in ceramic crocks for a few days until appropriately tangy.  Serve sauerkraut with sausages, or eat out of the jar for a healthful snack.

$8/pint jar.

Chicken Stock. Dewberry Hills chicken bones and feet, slowly simmered with onions, garlic and fresh myrtle leaves.  Use chicken stock for Spring vegetable soups, rice, sauces and stews.

$6/quart.  F

Pickled Beets.  Organic beets from Martinez Farm, pickled in a sweet and sour brine spiced with cloves, caraway seeds and bay leaves.  Serve pickled beets as an appetizer, with charcuterie, with goat cheese or tossed into a salad.

$8/8 oz. jar.

Sausages and Charcuterie

Venison Breakfast Sausage. (bulk)  Our Country Style recipe, made with field-harvested Broken Arrow Ranch venison and local pork, grade B maple syrup, along with ginger, sage and black pepper.  Makes a great stuffing for birds, too.

$13/lb., comes in 1 pound bulk packages.  F

Salt Pork. “Redneck pancetta”.  These fatty pork bellies are seasoned with salt, pepper (black and pink)  and dried herbs, then dried for a week.  Use salt pork to season beans, soups, gumbo and stews, or dice and crisp for a salad or garnish.

$8/8 oz.

Wild Boar Chorizo. (bulk) Traditional chorizo made with wild boar, seasoned with Mexican oregano, cumin, a blend of three chilies, a pinch of cinnamon and vinegar.  Our favorite taco: wild boar chorizo, fresh eggs and a little cheddar on corn tortillas.

$11/lb., comes in 1 pound bulk packages.  F

Wild Boar Bangers. (links) A traditional British sausage made local with BAR feral hog. Our bangers are spiced with sage, ginger, pepper and coriander, then bound with fresh breadcrumbs.  These little links are good for breakfast with eggs or for dinner, with mashed potatoes.

$12/lb.  F

Country Style Breakfast Sausage. (bulk) Full Quiver Farm pork, organic grade B maple syrup, ginger, sage and black pepper.  This classic breakfast sausage is peppery, sweet and savory.  We love it with eggs, pancakes, French toast and waffles.

$9/lb., comes in 1 pound bulk packages.  F

Lard. Fresh leaf fat from pastured hogs, slowly rendered and strained through a fine sieve and jarred.  Use unhydrogenated lard in pie crusts, pastries, tamales, confits, tortillas, deep and pan-frying, and general cooking.  Our freshly rendered, 100% leaf lard has become one of the most popular items we sell! Keeps for months refrigerated.

$10/pint jar.


Yellow Mustard. Traditional, American style yellow mustard – spicy, sour and perfect on hamburgers, sandwiches and hot dogs. We make ours with yellow mustard seed, non-GMO vinegar, coriander, paprika and a little local honey.

$6/8 oz. jar

Fireman’s #4 Mustard. “The mustard named after a beer named after a bike”. Real Ale blonde ale, brown mustard seeds, organic vinegar and spices. Hot, rustic mustard that goes well with sausages, in vinaigrette or with beef.
$8/8 oz. jar.

Bavarian Sweet Mustard. We take organic sugar and make a golden caramel, then add yellow and brown mustard seeds, organic apple cider vinegar and spices to make this sweet and hot mustard. Great with ham, pretzels, sausages and charcuterie.

$8/8 oz. jar.

F – freezes well

* – denotes a certified organic ingredient


ALL of our meats, eggs, fresh herbs, fruit, cheeses and vegetables come from local, sustainable or organic Texas sources. The vast majority of our produce comes from farms within miles of Austin, or in the city.  Most of our produce is either certified organic or is organically grown.

Our game meats – venison and wild boar – are not farmed, but truly wild and free-ranging and harvested under Government inspection by Broken Arrow Ranch in Ingram.  Pork is sourced from Richardson Farm (Rockdale), Twin Oaks Ranch (Dinero), Black Hill Ranch (Sealy) and Full Quiver Farm (Kemp, via Burgundy Boucherie in Grandview).   Beef is sourced from Winters Family Beef (grass/grain), Augustus Ranch (grass/grain), Windy Hill Farm (grass), Black Hill Ranch (grass/grain) or Richardson Farm (grass/grain).  Chickens are pasture raised and delivered fresh weekly from Dewberry Hills Farm in Lexington and Hausbar Farm in Central Austin.

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