Bi-Rite and Omnivore are teaming up this summer! Now this is what vacuum-sealed meat looks like when it's done right: Sustainably-raised meat pre-seasoned with Omnivore products, now available at Bi-Rite SF, ready to be grilled or sous vide. 

And while you're here -- follow us on Instagram and Facebook for the inside scoop on upcoming promotions and recipe ideas. 

We love Llano Seco and until the end of summer we will be partnering with them in a series of local promotions!

Starting this week, stop by the Rancho Llano Seco stand at the Ferry Plaza Farmers Market on Saturday or the Fort Mason Farmers Market on Sunday to get samples of Omnivore Salt along with every $20 of pork purchased. 

The grilling season is here...Don't miss this opportunity!

What’s the best way to celebrate summer and the grilling season? Roasting a goat for 8 hours with Michael Pollan, Samin Nosrat​, and Alice Waters​. Samin slow-cooked the whole animal over hot coals by fastening it to an iron cross designed and built by Angelo Garro​. It was a celebration of tradition and friendship, filled with a feast of handmade tortillas and seared meat. And of course -- we seasoned it with Omnivore.

You can learn more about Argentine Asado and its tradition by reading this fun guide from Lucky Peach HERE. 

"The newest sauce in the Omnivore lineup, Vulcano Classic, is a vibrantly red hot sauce -- not too mild or too spicy, full of tang, natural sweetness, and heat. Each bottle takes a day to produce, made in tiny batches in the kitchen in California. Pairings for this versatile sauce are nearly limitless; splash over eggs and potatoes for some added heat, complement raw oysters with a few drops on top, or elevate a cocktail with some extra spice"- Kate Malin, writer for Cooking Light 

Omnivore was featured in Cooking Light's Food Finds section! Read the article HERE.

We recently hosted four Soba noodle classes at the Forge with famous food writer, author, and cooking teacher Sonoko Sakai.

For 4 hours Sokono taught how to make and serve Soba, the traditional hand-rolled and cut buckwheat noodles. We had the pleasure to make traditional Nihachi style soba, using a blend of fresh, native stone ground organic buckwheat flour and wheat flour from a new crop of heirloom grains. The class then prepared the soba two ways, cold with soy-bonito dashi dipping sauces and served hot in a broth.

This was a unique experience and we really want to thank Sonoko and all our great students, including our friends Brian Boitano and Robin Koda from Koda Farm. 

Follow us on Facebook, Instagram and our website for updates on future events. You may also contact ciao@omnivoresalt.com if you would like to book a private class. 

Summer is officially here and it's grilling season! Here you have a few tips for you on how to cook the best meat with Omnivore.

1. Meat cooks more evenly if the interior temperature is close to room temperature when you begin. This is especially important when preparing a bone-in cut of meat.

2. Meat tastes better when seasoned beforehand. Use Omnivore Salt to season pork, lamb and beef and rub Omnivore Limone on white meats and fish. Coat on both sides of the meat for perfection.

Remember these simple additional rules:

1. Lower temperature and lengthen cooking time for large or bone-in pieces of meat. High temperature for small or thin cuts.

2. Let the meat rest away from the heat. The juices will redistribute and the meat will be more evenly cooked.

Elisabeth Prueitt from Tartine Bakery -- one of the greatest bakeries in the world -- posted on her IG @lizprueitt_tartine about us!

The pic featured beautiful, fresh radishes topped with Omnivore Salt followed by the caption ”Cool radishes dipped in butter fondue with Angelo's Salt - dried and grated caviar - grated bottarga - smoked sea salt."

Heaven!

7000 Omnivores follow our Facebook Page!!!!
You are the best fans and customers. 7k followers is a little milestone, but it's nice to stop, reflect & celebrate. For 48 HOURS GET 15% OFF on any purchase with the coupon "HAPPY7000"

Angelo Garro's longstanding tradition of making salami and curing meat has become a family tradition throughout the years. The Renaissance Man himself will be teaching an exclusive event class at The Shed where you get to see him work his magic in the kitchen and even better -- join in on the fun yourself!

Expect a unique experience filled with cooking tips that have held up over decades and fresh food in an authentic Italian style. Make sure to bring your own butchering knife and apron to the venue. This event has very limited space so click this link to purchase your tickets and guarantee your spot at this special occasion!

The Shed
25 North Street,
Healdsburg, CA 95448
707-431-7433