Carnivores, you’re in luck this week – this week’s featured vendor is all about the meat. Richmond has a magical gift, a collection of sausage sorcerers that goes by the name of Sausage Craft. Sausage Craft uses old-world methods to create sausages and meats for Virginia restaurants, caterers and retailers. That means they don’t sell direct-to-consumer, so if you’re not a ‘restaurant, caterer, or retailer,’ boo hoo for you.
ENTER SALT PORK.
Salt Pork brings Sausage Craft’s bounty and a few of classically-trained, battle-hardened chef Bill Foster’s own charcuterie items, including terrines, spreads, and small-batch pickles, straight to the sausage-lover at the South of the James market on Saturday and the Byrd House Market on Tuesday.
Share, Like, or Comment on this post on the GrowRVA Facebook page, and you’ll be entered to win a free pack of chorizo at the South of the James Market. We’ll announce the winner at 8pm on Friday via Facebook.
1. What is the name of your business, and what do you sell?
Salt Pork. We sell fresh and smoked artisan sausages as well as hams and bacon.
2. What’s your most popular item, and why do you think it’s such a hit?
Kasekrainer is our most popular item. It is hard to sa,y but when people hear that it is made with pork, beef, bacon, and gruyere cheese, then they try it, it doesn’t really matter what it’s called because they say, “I’ll take that”
3. How long have you been in business? What is something that would surprise people about what you do?
Salt Pork has been in business for 2 years. I don’t know about you, but I find it surprising that 3 guys actually make a living selling sausage and ham!
4. What other market vendors do you trade with or buy from?
Tomten Farms, Origin Farm, and Steve Haas Mushrooms
5. Describe your typical market Saturday:
A typical market day starts at 6 am. We pack up, unload, set up, and start cooking samples. After everything is done, we get Blanchard’s coffee and Yoder’s doughnuts that we share with Catherine from Old Church Creamery. We do a milk toast then sell sausage until noon… every single Saturday. Rain or shine.