Originally from a family of winemakers, Pete Seghesio recently began a new mission in life, to craft the finest salumi possible. In 2012, he built a state-of-the-art salumificio where he applies traditional techniques to a custom blend of pork fat and meat sourced from rare and heritage breeds. Taking an artisanal approach, the salumi is cured slowly at low temperatures and high humidity, resulting in unmatched texture and particle definition.
As a labor of love, Journeyman Meat Co. will never compromise on quality and will always remain a small batch producer. We are currently sourcing Calabrian and Finocchiona salumis, in addition to two family recipes and Hot Coppa. The exacting curing process, combined with the quality of ingredients, offer deep and pure flavor that is hard to find in today's market.
The fats and lean meats used in the salumi are cured separately, a time-consuming technique. Separating the components before curing ensures the perfect texture and flavor in each. The fat is sourced from Klingeman Family Farms in Washington state, pioneers in the humane animal husbandry movement. They have selectively bred their own line of Berkshire-Landrace-Chester White pigs, specifically for the quality of fat they produce. Fed no corn, soy or GMO crops, they are finished exclusively on barley, producing outstanding marbling.
Fattoria is spicy, made with chiles, fennel and orange zest. Because of the care taken to keep the components distinct during the curing process, each ingredient stands out independently in the finished product.
Il Pio comes from a family recipe that has been passed down for over a century. Cured in the winery following the grape harvest, Il Pio has a unique and pleasing funk from the residual must in the air.
The Hot Coppa is an exceptional example of Journeyman's entire process and one of the best US-made charcuterie we have tried. The carefully sourced meat is deeply colored with ideal marbling. The buttery texture and rich aroma demonstrate the benefits of the low and slow curing process. This is one of the finest examples of Coppa we’ve ever tried anywhere, rivaling what we source from Italy for chefs in the UK.