If you’ve entered the hustle and bustle of the Saturday morning Jackson Hole Farmers’ Market on the Town Square this summer, you may have already heard the echo of a clanging bell. This bell is the cast iron bell rung by patrons of the Bovine + Swine booth who have enjoyed what they tasted there. The brain child of Fine Dining Restaurant Group owner Gavin Fine and chef Joel Tate, the artisan meats offered by Bovine + Swine are ringing bells all over the valley, the state of Wyoming and beyond.
With a passion for artisan meats, chef Tate traveled to Iowa to study at the Iowa State University Meat Science Program. Armed with this knowledge, Tate experimented in the Fine Dining kitchens, continuing to develop his skill set. Now, he’s successfully made the Bovine + Swine meat processing facility one of only three USDA approved processing facilities in the state of Wyoming. This craft meat division of the Fine Dining Restaurant Group brand focuses on traditional techniques and high quality ingredients, and the results are something to ring home about.
Bovine + Swine offers four main varieties of cured, ready-to-eat sausages: jalapeno cheddar, garlic knackwurst, andouille, and black and blue. As demand has grown, they’ve added natural cased beef hot dogs and beef snack sticks to their repertoire. The snack sticks, a shelf stable product that travels easily, is the perfect pairing for any Teton adventure, or a great protein addition to your favorite bloody Mary.
Today, the Bovine + Swine products are available in most area grocery stores: Jackson Whole Grocer, Lucky’s Market, Pearl Street Market, Aspens Market, Albertson’s, and more. Bovine + Swine is creeping its way into the surrounding states of Utah and Colorado as well, with a national goal in mind. Of course, the best places to make your purchases are straight from the Fine Dining source: at Bodega or Bin22. These stores are more likely to offer Bovine + Swine specials, like sliced bacon, cured ham or roast beef sandwich meat. While you’re there, pick up a six pack of Roadhouse Brewing Co. beers. Tate suggests pairing the jalapeno cheddar sausages with the Wilson IPA.
In the small national community that is meat processors, people are taking notice of the specialty butcher out of Jackson Hole. At the highly judged Wyoming/Colorado Meat Processors Convention, the Bovine + Swine snack stick took home 2nd place. At the national convention, in Kansas City this summer, Tate’s products achieved multiple awards. Most notably, the andouille sausages were ranked 5th out of 600 competitors. Already, this small producer is making a big name for itself.
So tomorrow morning, on the Town Square, taste it for yourself. Chef Tate and crew will be slicing up samples of all of the sausages at the Jackson Hole Farmers’ Market, cast iron bell in tow. A Wisconsin native, I’m partial to the black and blue, which contains two different types of Wisconsin blue cheese. Combine these sausages with other farmers’ market finds in chef Tate’s Cobb salad recipe, below.