This classically trained chef interned in Napa Valley before returning to Georgia with a big idea for this business. With his wife as co-owner, they began producing small-batch salami from a 200-square-foot shared kitchen and attending weekly farmers’ markets.
With 2025 revenue nearly reaching $4M, and numerous annual awards for innovative and flavorful meats, the operation continues to focus on small-batch charcuterie, blending traditional European methods with distinct regional ingredients to create meat products of unparalleled quality. Items are sliced and packaged in-house or shipped to a regional co-packer.
The company operates across five primary revenue channels: retail sales, national distribution, farmers' markets, direct business-to-business sales, and co-packing and white-labeling. Additional growth opportunities exist in direct-to-consumer online fulfillment.
The initial placement at grocery stores has already been completed, with the addition of a new commercial client booked in January 2026. The next step is achieving a larger footprint with big-box and secured retailers.
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