jour.ney.man – (n.) a European tradition dating to Medieval times, when traveling craftsmen traded their skill in exchange for hospitality.
We’ve founded our meat company on the cornerstone of our heritage – tradition, honesty, and purity of purpose. We aren’t just here to sell you meat. We are here to craft products that meet the highest quality standards, and to serve them through one of the most memorable tasting room experiences in Sonoma County.
We know our sources
It has taken many years of trail and error to find sources that can deliver the highest quality meat on a consistent basis. Below are our longest and most trusted sources for high quality pork grown in a humane way.
We purchase our meat for our salami and sausage production from three key sources:
1) Klingeman Family Farms in Ephrata, Washington
2) Long Ranch, Manteca, CA
3) Premium Iowa Pork, Hospers, Western Iowa.
Our source farms must be small family owned farms and follow these strict guidelines:
- Employ humane and sustainable animal farming techniques.
- Raise antibiotic-free animals for the duration of their life.
- Provide all-natural, vegetarian diets.
- Allow animals ample space to roam.
- Annual audit visits of family farm suppliers.
- Raise heritage breed hogs with superior genetics
We handcraft our products here in Sonoma County
What makes for good grapes makes for good meat. With a mild climate, cool ocean breeze, rich soil, and diverse geological features, Sonoma County is a culinary Eden. Our salumificio (where we cut, cure, and craft our products) sits just below the Mayacamas in Northern California. Each night, the same marine fog that envelops our region’s famous vineyards sweeps through our aging rooms, blanketing them with fresh, cool air.
We craft our recipes slowly, in keeping with Italian tradition
We call this “slow meat,” and trust you can taste the difference. Crafting small batches with European specs, most specifically, lower fermentation and aging temperatures, creates deep, layered flavors of complexity and richness. Time-tested methods, great passion, and recipes passed down through his family from both sets of his Italian grandparents is what Pete Seghesio credits as his means to success. Yet, ever the Journeyman wishing to improve his craft, Pete traveled to Italy to study under one of the world’s greatest whole animal butchers. Dario Cecchini of Panzano. Then on to the Marini family of Florence who taught him that great butchers rely upon recipes that are painstakingly tested, use local ingredients, and are crafted with patience. It was on those trips that Pete worked with the notable Alberto Maggiani of Frigomeccanica to design a state-of-the-art artisan cured meat facility.
We hope you enjoy!
