Journeyman Meat Co. Parmigiano & Porcini Salame

6oz paper-wrapped chub 

Combining earthy porcini with the umami of parmesan creates a rich and expressive salame. The salty cheese and savory mushrooms make it a perfect companion for tannic red wines.

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

We source our meat from farms that meet the industry’s highest standards.  We visit our farm partners each year as part of our internal audit to ensure what we see online is truth on the ground.

Our source farms must be small family owned farms (No factory Farm operations) 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, Black Angus cattle and Wagyu.

Our Estate Beef Program

Our Estate Beef Program is a cooperative effort between Journeyman Meat Co. and local ranchers to breed, raise, and finish high quality, Black Angus beef entirely in Sonoma County.
Each animal was born and raised here in Sonoma County by our ranch partner, Terry Lindley, and hand-chosen by our team. We carefully transport the selected yearlings to our family ranch in Alexander Valley, where they happily graze alongside our vineyards.

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…Pete Seghesio built Journeyman Meat Co. with recipes passed down through his family from both sets of his Italian grandparents. In continual pursuit of the best recipes in the world, Pete frequently travels to Italy to study under the world’s greatest whole animal butchers. Dario Cecchini of Panzano and the Marini family of Florence 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.  The methodology we employ is to slowly ferment and age meats for deep layered flavors of complexity and richness. And so, we produce our meat locally, using ingredients unique to our region, and recipes passed down from our ancestors. We hope you enjoy!

 

Acclaimed winemaker Pete Seghesio embraced another long standing family tradition, studied with Italian masters, and secured the best ingredients from local farms to create the most memorable tasting experience in wine country.

In the late 1800s, Peter Seghesio’s grandparents emigrated from Italy and settled in Sonoma County. As lifelong farmers, they immediately recognized the promise of the land, and began two traditions that we still honor today: winemaking and crafting artisanal salumi, sausage, and cured meats.

Growing up in the small town of Geyserville, dominated by Italians, Peter’s favorite memory with his father was visiting Nando’s deli where they would sample and buy “cold cuts.”  Pete Sr. always wanted young Peter to learn more this Italian craft. 

When Peter was only three years old, his father, Eugene “Pio” Seghesio, and his father’s best friend, George Dominichelli, began teaching him how to craft sausage and cure meat. Pete learned how to harvest the farm-raised hogs to create fresh sausage, salumi, and other cured meats, carrying on a multi-generational tradition common among the area’s Italian families. Handmade sausage and cured meats are a delicacy, but they began as sustenance to nourish farmers and their families through the winter.

In 1987, Peter took on the family business, Seghesio Family Vineyards. Under Pete’s leadership, the hundred-year-old family winery quickly earned national accolades for the Zinfandel produced from the family’s historic vineyards. In 1997, Pete and his wife, Cathy, brought a cherished family tradition to the winery: annual sausage making parties, where guests could handcraft meat custom-seasoned to pair perfectly with their favorite wine.

In 2011, the Seghesio family passed the company on to new hands in order to make room for a new legacy. Just one year later, Pete began drafting plans to open a business unlike any other in the country: a shop dedicated to crafting Italian-style meats with the same skill and attention that goes into producing wine. With the help of his wife, sister, aunt, and uncle, Journeyman Meat Co. was born.

In pursuit of the industry’s greatest knowledge, Pete began traveling to Italy to study under world-famous butchers Dario Cecchini of Panzano and the Marini family of Florence. From these masters, Pete learned the art of Italian-style whole animal butchery.

By combining traditions passed down through his family, techniques learned from the Italian greats, and seasonal ingredients harvested from local farms, Pete and the Journeyman Meat Company team strive to create the best products in one of the world’s most bountiful culinary regions: Sonoma County.

Our salumificio is located in Sonoma County, for many of the same reasons our grandparents chose to plant grapes here: it is a culinary and agricultural Eden. Bounded on one side by the Pacific Ocean and the other by the Mayacama mountains, our region’s diverse climate lends to some of the best farming conditions in the county. Each night a marine fog sweeps in from the ocean, blanketing our aging rooms in fresh, cool air.

Our salumificio was custom-built by the industry’s best engineers. Technicians from Parma, Italy’s Frigomeccanica – the same multi-generational company that installs equipment in Italy’s most renowned salumifici – travelled to the U.S. to install our authentic Italian curing and processing equipment. Our four small-batch fermentation rooms and two aging rooms balance state-of-the-art modern technology with time-tested Italian tradition. Our primary focus is to have the highest quality control in the industry. Our team is led by Pete Seghesio and Trent Viau. Pete, a winemaker by trade, followed his passion for food to Italy, where he interned with the famed Marini family of Florence and Dario Cecchini of Panzano over the course of five years.

In order to achieve the highest quality product in America, we chose to build a USDA-certified production facility. Rather than settle for minimal shop and safety standards set by the state, we comply with the industry’s highest, most rigorous quality standards. These standards govern everything from the quality of our sources to the traceability of our products.

While much of the meat industry relies upon massive meat manufacturing, we are proud to be small. As one of the country’s only boutique USDA facilities, we are able to craft artisanal products under strict quality controls, while using local seasonal ingredients and local wines.

As a USDA-certified production facility, each of our meat products is marked with our unique USDA Food Safety Inspection Service (FSIS) Establishment Number.