Chef Joel Tate and Fine Dining Restaurant Group owner Gavin Fine partnered to create Bovine & Swine after realizing a shared love for exceptional, cure meats.  They first wrestled through detailed discussions of which techniques, flavors and processes yielded such results. And they hit the road. Numerous trips across the country, visits to butcher shops, a season of study for Tate at ISU’s Meat Science Program, experimentation in Fine’s kitchen, and even more science-based educational training culminated in Tate opening his own meat processing facility.

In that Jackson Hole establishment, Tate began making craft meats the old-fashioned way, using the time-consuming, traditional techniques focused on incorporating unique flavors and handmade products. Attention to detail was (and is) everything. And the reward was a rare level of distinction – USDA approval – that made his operation one of only three facilities in the entire state to be recognized as such.

For consumers in Wyoming and elsewhere, the result is access to tasty, high-quality, craft meats that deliver the “snap” bite experience you’d expect from artisan cured meats. Products range from andouille to knackwurst, beef sticks to hot dogs, plus meats in a variety of flavors to appease every eater.