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Meet Daniel Ramos of Red Splendor Sausage in West Palm Beach

Today we’d like to introduce you to Daniel Ramos.

Red Splendor was started as a part-time project in 2015 by long-time friends and Chefs, Dan and Jason Brown. The concept was started to fulfill the demand for organic sausage and bone broths at local green markets. The first greenmarket season was at the Lake Worth Farmers Market, and Red Splendor is now a fixture at the Delray Beach Green Market. Demand for Red Splendor’s sausages and bone broths dramatically grew during the first year of business and soon customers began asking for sausages cooked and served hot. In response, a pop-up “Red Splendor Sandwich” was started at local breweries. The first, and still regular, location is at Devour Brewing in Boynton Beach.

We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
It took significant effort to meet demand at both the green markets and pop-ups, but Chefs Dan and Jason were driven by their passion for creating a special and unique product. That drive saw them doing whatever it took to get Red Splendor off the ground. That often meant grinding and stuffing sausage and making bone broth into the early morning hours, after having worked 10-12 hour shifts at their full-time country club jobs. They were particularly focused on ensuring their biggest customer, Farris Farm, would have sausages to sell at the West Palm and Palm Beach Gardens green markets each week.

So, as you know, we’re impressed with Red Splendor Sausage – tell our readers more, for example, what you’re most proud of as a company and what sets you apart from others.
We make handcrafted sausages and bone broths using organic ingredients. Our meats for the sausages and broths are sourced from a local farm on the west coast of Florida. We have a great relationship with the farm and make regular trips to pick up product is never a burden. The Delray Green Market is where we can be found on Saturday mornings selling our sausages. Everything is made in small batches which makes it easy when customers need a special broth made to accommodate an allergy. The best part of selling through a green market is getting to know customers. There are always curious customers asking questions about the bone broths. We love these interactions and especially love when the broths help our customers. The sausages always change every week, we as chefs look forward to creating the regular favorites and also creating new ones.

So, what’s next? Any big plans?
The goal of the green market business was to offer outstanding products and create lasting relationships with every customer. That goal became the foundation for building the brand over the first year of business. To address the continued and growing demand for meat, bone broth, and sandwich offerings, Red Splendor plans to be part of a new brick and mortar concept coming in late 2018. Working with new business partners, we will continue to offer our quality sausages and bone broths as part of a full-service butcher shop that features locally sourced, humanely raised meat products. We will also offer sandwiches and other items such as condiments for purchase, keeping with our goal to remain 100% organic. In addition to the butcher shop, there will be a comfortable full-service bar, focusing on craft beers and whiskeys, with its own bar menu, developed and prepared by Chefs Dan and Jason and featuring product from the Butcher Shop.

Contact Info:


Image Credit:
Jacob Ramos

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