Mike Philips started Red Table Meat Co. in 2014, after lots of time traveling the world studying and tasting cured meats from famous salumieres. Mike, who grew up in a rural farming community, was an award-winning chef and restaurant owner in the Twin Cities for decades, and from his dedication to local and sustainable agriculture rose Red Table Meat Co., located inside the Food Building in Northeast Minneapolis. Red Table Meat Co. buys heritage breed whole hogs from small sustainable Minnesota and Wisconsin farmers. They create award-winning, dry-cured salumis (yes, salumi) of quality and refined taste such as salami, ham, pancetta and sausages. Red Table Meat strives to support our community of farmer’s and butchers with a honed craft and studied knowledge from around the world.