Red Table

Rooted in local farms and grounded in Northeast Minneapolis, “No Surrender” is the maxim that guides this small company. 

Red Table Meat Co. buys whole pigs from small, sustainable farms and collaborates with farmers to honor the pig from farrow and feed to humane slaughter. With unmatched freshness and exceptional quality in each bite, this studied craft results in a subtle and refined salumi that is immensely shareable. Red Table promises, simply: Good Meat Here. They prize local biodiversity and believe in crafting the highest quality products to honor all of the people and animals in our food system. Passionately committed to sustainability and transparency, Red Table Meat Co. salumi can be traced from farm to fork—empowering customers to engage responsibly with their food.




Mike Phillips is a local chef turned salumiere, who has been cooking around the Twin Cities since 1991. After operating his own restaurant, Chet’s Taverna, for seven years, Mike successfully ran the Craftsman restaurant for six years—a post for which he was awarded the 2009 Silver Whisk Award for Best Chef. His steadfast commitment to local products and the farmers who provide them has grown into a model for other Twin Cities chefs to follow. A James Beard Award nominee, Mike also won the inaugural Charlie Awards prize for Emerging Food Professional in 2011. At that same time, Mike realized his dream of becoming Minnesota’s only local dry- cured salumi producer by partnering with Kieran Folliard, and initially testing his products in the Cara Irish Pubs. The result: Red Table Meat Co., a USDA-inspected whole hog salumi company. Mike has gathered a group of five farms who raise various heritage-breed hogs in small, sustainable settings. He hopes to elevate the regional identity of Minnesota hogs through thoughtfully-crafted, quality salumi. 

Kieran Folliard has four decades of experience developing and building brands and businesses in the food, beverage and hospitality sector. After establishing the successful restaurant portfolio, Cara Irish Pubs based in the Twin Cities area, including The Local, Kieran’s Irish pub, The Liffey and Cooper and selling them in 2011, Kieran founded 2 GINGERS® Irish Whiskey and within two years 2 GINGERS® was acquired by Beam, a leading global liquor company. Kieran is now leveraging the experience gained from these businesses as well as his networks to create The Lone Grazer Creamery and Red Table Meat Co at FOOD BUILDING. He is principally responsible for the vision and direction of FOOD BUILDING brands.

Left to Right: Mike Phillips (Co-Founder), Francois Vecchio (Mike's meat mentor), & Kieran Folliard (Co-Founder)


Mike Phillips has been working on forming Red Table Meat Co. for perhaps his whole life. Growing up in a small, rural farming community, he worked for farmers, went to school with farmers, heck, he dated the Clay County Pork Queen! He saw their struggles and their tireless work. That powerful sense of community never left him. And now, Red Table Meat Co. couples those values with well-made, thoughtfully crafted products.

Red Table Meat Co. buys whole pigs from small, sustainable farms and collaborates with farmers to honor the pig from farrow and feed to humane slaughter. They love their farmers. Red Table Meat Co. works with Littlefoot Farm in Afton, MN, Hidden Stream Farm in Elgin, MN, Pork and Plants in Altura, MN, YKer Acres in Wrenshall, MN, Moo, Oink, Cluck in Somerset, WI, and Full Boar Farm in Amery, WI.


So what kind of meat is it?
Red Table salami is made from heritage breed hogs sourced from local farms.

What is salumi?
Salumi describes all dry-cured pork products—not only ground pork products but whole muscle cures as well.

What does dry-cured mean?
Dry-cured means the meat has been preserved with a dry brine (a dry salt mixture); Red Table removes moisture from the meat, creating a robust flavor and ensuring a safe, long-lasting product. They look to create a tastier and safer product than what you may find in the average deli aisle.

Sometimes you say salumi and sometimes salami; is there a difference?
Salumi refers to all dry-cured pork products; salami is a specific kind of product made from ground pork—like Red Table Vecchio, Salbando, Chuck Fred, and Chet’s.

What’s the difference between salami and whole muscle cures?
A salami is a ground meat (like a sausage) that is cured (preserved).  A whole muscle is not ground; it is either a muscle or a group of whole muscles that is marinated and air-dried such as our coppa or lonza.

How long is it aged?
Aging times vary based on products and their sizes.  Red Table Meat Co. meats are aged anywhere between three to four weeks for small caliber salami and four to six months for larger products.

Can I eat the outside of the salami? What’s that white stuff?
No. Peel back the casing before eating.  That white stuff is a penicillium mold. Yes, mold. But don't worry, it actually works to partially buffer the acidity of the salami (Red Table aims to make a product that’s less like an summer sausage and more like an Italian salami—the mold helps promote that flavor profile). 

How do I store it? How long does it keep?
Your small caliber salami is shelf-stable in its casing—that means it will last and last.  If it’s been sliced into already, peel back the remaining casing, put it in a plastic bag, and store it in the fridge. Small to medium salamis taste best within one to two weeks of opening before they start to dry out. If your salami has started to dry out, try slicing it thinly and tossing it on a pizza or into a pasta sauce. Store whole muscle cures in the refrigerator in a plastic bag. Use whole muscle cures within a week.

Is it gluten-free?

Are there nitrates in your product?
Red Table uses potassium nitrate. Nitrates may get a bad rap, but they promote safety, and as nitrates are antioxidants, they preserve color and flavor. Did you know that celery, leafy greens, and your drinking water contain nitrates? In fact, the saliva in your mouth contains 9mg of nitrate!

Is this product all-natural? Organic?
Red Table doesn't make claims to be all-natural or organic. They do work hard to understand the practices that their farmers use and their sustainable methods to promote the welfare of heritage breeds.

Are those big chunks of fat in the meat?
Absolutely. Fat is flavor.

Where did the name Red Table come from?
The name is inspired by Founder Mike Phillips good friend Tom Taylor. Tom loved food, painting, social causes, baseball, and most of all, people. A lot of Tom’s community organizing included people gathered around a table, sharing good food and working together toward a common goal of change. There was always hearty celebration to go along with the hard work. Tom helped Mike connect with the right farmers for Red Table Meat Co. The Red Table name is a nod to the community that often gathered around Tom’s welcoming table.

Where did you learn to make salami?
Mike would say, “Oh, here and there.” Truly, he learned the thoughtful craft and painstaking process that goes into making the highest quality salumi at Red Table Meat Co. from his mentor, the great Francois Vecchio.

What pig breeds do you use?
Red Table uses Red Wattle, Berkshire, Gloucester Old Spots, Tamworth, Large Blacks, and Duroc breed pigs

What makes these farms different from “factory farms?”
These are happy pigs!  They are outside when they want to be and inside when they want to be.  They’re not confined, and they’re moved around on pasture—in fact, everyone who works at Red Table has actually been to the farms to help out and move pigs.

Are the pigs fed antibiotics?
Only if they are sick. There is no sub-therapeutic use of antibiotics on these farms.

What do the pigs eat and how does that affect the taste of the salumi?
The pigs Red Table uses have been rooting around in the grass and the dirt. They’re finished with peas and barley to give them a crystalized fat that works well for salami.

Why are your products more expensive than regular grocery store salami or hams?
Red Table pays a premium price for their pigs from small farmers, who make their living off of raising a good animal—they have a quality margin not a quantity margin.



Red Table has viewing windows into their space at FOOD BUILDING and you can take a self-guided tour. They'd love to have you see the thoughtful craft that goes into creating Red Table Meat Co. salumi.


1401 Marshall Street NE #100
Minneapolis, MN 55413


Tuesday-Friday 11am - 5pm



2016 & 2017 Good Food Awards Winner
The Royal, Big Chet’s, Coppa, Speck & Boldog - Charcuterie

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsibly produced. They grant awards to outstanding American food producers and the farmers who provide their ingredients. These recipients push their industries towards craftsmanship and sustainability while enhancing our agricultural landscape and building strong communities. Chosen from 2,000+ entrants, Good Food Awards Winners lead the way towards a tasty, authentic and responsible food system. These companies are creating vibrant, delicious, sustainable local food economies.