Slayer Chop From Salt And Time

Slayer Chop From Salt And Time

As branding goes, you could certainly do a lot worse than incorporating metal gods Slayer into your butcher shop’s offerings. Salt and Time meat purveyors in East Austin sagely understand this.

Legend Meats is one of the finest pork farms in the Great State.

They’re raising Red Wattle, an heritage breed famous for hardiness (useful in Texas’ brutal climate) ability to forage (mimicking the foodways of hogs of yesteryear) and rapid growth rate (something farmers look for to enhance their margins when it comes time to slaughter.)

They also happen to be delicious. On an afternoon ramble across East Austin two days ago we ventured into Salt and Time to take a look inside their meat case and plan out our supper.

We didn’t have to look long.

Their Slayer pork chops weigh in at close to a pound apiece, and feature plentiful ribbons of snow-white fat that always announce a well-tended animal. We spirited them home and hit the kitchen like a runaway truck.


2 each Chops, Pork, Slayer cut

Salt, Kosher

Pepper, Black, Coarse

Pepper, Red, Cayenne

Fat, Coconut


* Heat heavy bodied, old cast iron pan on medium flame for at least 10 minutes

* Slather chops with coconut oil or leaf lard

* Liberally crust each chop with plenty salt and both peppers

* Crank heat up to high for 5 minutes

* Open window in kitchen or turn on your exhaust fan-it’s about to get smoky

* Introduce chops to pan

* Cook on side “a” for approx. 4 minutes

* Flip to side “b” turn heat off stove

* Let sit 3 minutes

* Remove chops from pan

* Place on plate and tent with foil for 5 minutes

* Carve meat off bone(s)

Passively cooking side “b” of these massive chops is our secret weapon. It’s our old school, tried and true way to cook thick ribeye beef steaks too. Cast iron is a must for this technique as the residual heat that builds up during the lengthy pre-heating is essential.

We served our chops with mustard greens (pressure cooked in pork stock) and Weisenberger Mill stone ground grits.

The conversation on sustainable meat in Austin, Texas begins and ends with Salt and Time. They are a crucial resource for local eaters who give a fuck what goes in their belly at supper time.

* Cooking note: the above method will yield a chop that is medium rare, we eat heritage pork like we would beef steak. If you like your chops medium add a minute or so to your cooking time.

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