Case Study: Salt and Time

Ben Runkle started Salt & Time in 2010 and began selling the first artisan dry cured meats produced in Texas at Austin farms' markets.  A mutual friend introduced him to Bryan Butler and the two set out to open Austin's first butcher shop committed  to sourcing whole animals directly from Texas ranchers. 

​Company: Ben Runkle started Salt & Time in 2010 and began selling the first artisan dry cured meats produced in Texas at Austin farms' markets.  A mutual friend introduced him to Bryan Butler and the two set ou tot open Austin's first butcher shop committed  to sourcing whole animals directly from Texas ranchers.  That dream became a reality in February 2013 when they opened Salt & Time Butcher Shop and Salumeria in East Austin.

Salt & Time is a full-service butcher shop, salumaria and restaurant featuring fresh cut meat from sustainable Texas ranches.  They offer a wide selection of house made sausages, salumi and charcuterie, as well as fine artisan foods, coffee, beer and wine.

The Raise: Salt & Time did an amazing job of opening their business on a shoestring, but eerie success and notoriety quickly caused them to outgrow their space.  So, when the space next door became available, they jumped at the chance to add more tables for their restaurant and improve the overall layout of the store.

Outcome: AFI referred Salt & Time to a banking partner and they were able to secure bank debt.
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Impact: Salt & Time sources all of their meat, produce and grocery items from local farmers, ranchers and cottage producers. They are one of only a few shops that can buy whole animals from local, very small scale ranchers, bringing their products to customers that they would not normally have access to their meat.

Their shop is a key outlet for small scale producers and strives to find and highlight items that are specific to Central Texas.

All of this, combined with their relationship with local banking, while employing almost 20 people, makes their multiplier effect much larger than most and their impact on our local economy and food system undeniable.

Funded: May 2015