Charcuterie is like many of the great foods of the world - a time honored way to preserve a great harvest.

Like wine spotlights the character of the grape, and beer is about the subtleties of its grain and hops, charcuterie preserves and showcases what great pork is all about. The delicate marbling and rich meat of healthy, humanely raised unique breeds of hog show off what is best about small local farms, and what is so lacking in industrial agriculture.

A coffee lover knows his Kenya AA from his Sulawesi, and Bolzano Artisan Meats knows great pork differs from breed to breed and from farm to farm. Every subtlty of the small farmers' craft is evident in it's pork. Bolzano Artisan Meats treats the work of each small farm, of each unique breed of hog as a unique product of the land. So every product we sell tells you about the breed of hog, where it's from, and what makes it different.

Where bacon and ham take about 2-3 days to produce, our meats are a totally different old-world process.

We use the same process used for prosciutto, but instead of just dry-curing the ham, we dry-cure every cut that way, seasoning the spicing each a little different to show off what's most delicious about it.

Our prosciutto - a style called Speck from the region of Italy bordering Austria - has the additional step of being cold smoked in fragrant fruitwoods, and is dry cured for around nine months.

None of our products is ever even warmed above room temperature - that's the magic of dry curing.

All of our current production is from heirloom Hereford hogs from Lake Geneva, WI, grown sustainably on pasture and without hormones or antibiotics. Like other heirloom foods, these hogs taste better but grow slower and so cost more to raise. There are less than 2,000 of this historic breed left, and like all heirloom foods, we preserve them by eating them!

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