Bovine + Swine: Ringing Bells Everywhere


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.andouille

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.snack stick

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 blue

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.

Chef Tate's Cobb Salad


    For the salad:
  • 1 pound Hiedekoeper greens
  • 1/2 pound Bovine + Swine Black and Blue Sausages, warmed and diced
  • 1/4 cup radishes, thinly sliced
  • 1/2 cup chick peas, cooked
  • 1/4 cup sweet corn, blanched and cooled
  • 1/2 cup sungold tomatoes, halved
  • 2 each soft boiled eggs, pickled
  • 1/4 pound Bovine + Swine bacon, cooked and chopped
  • 1 each avocado, diced
  • 1 medium beet, roasted and diced
  • Blue cheese dressing or olive oil
  • For the pickle:
  • 1 cup rice or red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon chili flakes
  • 1/2 cup water
  • For the bacon:
  • 1 tablespoon brown sugar
  • Dash of cayenne
  • Dash of black pepper


    For the pickled eggs:
  • Put whole eggs, shell on, in hot tap water for 30 minutes.
  • Slowly drop eggs into boiling water for 6.5 minutes.
  • Cool eggs in ice bath.
  • Shell eggs.
  • Combine ingredients for pickle in medium bowl.
  • Drop eggs in pickle, cover and let stand overnight in refrigerator.
  • For the salad:
  • Toss salad ingredients with dressing, until combined.

About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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