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To place an order:

Please reply to this email 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 new 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.

We are now buying mulberries!

$4/pint cash or $5/store credit for black mulberries

$5/pint cash or $6/store credit for white mulberries (ripe)

Please deliver to 1208 west 4th street on Fridays, 12-6pm.

Breakfast & Lunch at the Market

Machacado, Nopal and Egg Taco with Green Tomato Salsa.

Peach and Mulberry Sausage with French Toast, pecan butter and stewed peaches.

Rabbit Confit, Spring Onion Sausage and Potato Hash with kimchi, salt pork mayonnaise and a fried egg.

Sloppy Joe with leek relish on a Kaiser roll.

Shrimp Etouffee with Texas rice and green onion.

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

Spring Specials

Champagne Sausage. (links) A coarsely ground sausage made with Full Quiver pork, Gruet sparkling wine, garlic and spice.  This savory, rich sausage is amazing smoked, grilled or simply seared in a pan.  Serve with sauerkraut, potatoes or Spring peas.

$12/lb.   F*

Roasted Peach and Mulberry Sausage. (links)  Finely ground Dewberry Hills Farm chicken, Full Quiver pork, cream, breadcrumbs and organic Grade B maple syrup, strewn with dried mulberries and some diced first-of-the-season Texas peaches that have been roasted.  This sausage is a perfect brunch item, or serve it as a light dinner with a salad.

$12/lb.

Longanisa Sausage.  (links)  This Mexican-style longanisa (variations exist all over the world) is a spicy version of chorizo; ground local pork with black pepper, cumin, cinnamon, cloves, garlic and Bolsa chilies.  Grill or smoke these fat links, or use in tacos, soups, stews or braises.  Excellent with seafood, too.

$12/lb.   F*

Carrot Kraut.  Sweet JBG Organic carrots, kohlrabi and celery root, finely shredded, tossed with caraway seeds and salt, then lightly fermented for a slightly sweet/sauer condiment.  Serve this Spring kraut with sausages, grilled meats or fish, or eat as a healthful snack.

$9/pint jar.

Pickled Beets. Organic beets, first steamed, then sliced and brined with organic apple cider vinegar, organic sugar, caraway, salt and clove.  These beets are wonderful in salads (try goat cheese), with grilled meats or charcuterie.

$8/pint jar.

Loquat and Onion Chutney. Minced sweet 1015 onions and fresh, cherry-like loquats, simmered with organic rice wine vinegar, dried ginger, mustard seeds and a little hot pepper.  This sweet, sour and intensely fruity chutney is good with rich meats like duck and pork, roasted chicken, rice, cheese and charcuterie.

$8/8 oz. jar.

Cortido. One of our favorite condiments.   Cortido is a traditional Salvadoran pickle made from shredded cabbage and carrots, in this case organic carrots and cabbage from JBG, pickled in a tart brine of non-GMO vinegar, dried marjoram, garlic and a little salt.  Serve cortido with grilled meats, tacos, fish or as a contrasting flavor to rich soups or stews.

$8/pint jar.

Greg’s Kimchi. New batch:  collards, daikon, daikon greens, green cabbage, carrots, leeks and onions, lightly fermented with dried shrimp, tamari (gf), organic sugar and dried chilies.

$10/pint jar.

Roasting Hen with Spring Herb Butter. A tender Dewberry Hills Farm roasting hen – about 2 pounds – first brined with salt, organic sugar and citrus, then stuffed under its skin with organic butter, fresh marjoram, sorrel, mint marigold, Mexican oregano, parsley and Simmons Farm garlic.  Roast these delicious birds directly on the oven rack (400 degrees for 55-60 minutes) with a pan of vegetables underneath to collect the drippings.

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

Cayenne and Chipotle Hot Sauce.  Hot, red cayennes from Comanche Oaks Farm smoke-dried red jalapenos from Hausbar Farm, steeped in non-GMO vinegar for a month, then spiced with garlic, onions, Mexican oregano and cinnamon.

$5/5 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.

Mustards

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

WE DO NOT USE MSG OR NITRATES

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.

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 grass finished and sourced from Bastrop Cattle Company (Bastrop), Windy Hill Farm, Black Hill Ranch or Richardson Farm.  Chickens are pasture raised and delivered fresh weekly from Dewberry Hills Farm in Lexington and Hausbar Farm in Central Austin.