Bolzano Artisan Meats
We started Bolzano Artisan Meats in 2009 as the first company in Wisconsin to bring back the lost art of dry curing. We were pioneers in using heirloom hogs, and we are one of the few companies in the nation to make salami the very difficult, traditional way, without the common shortcut of cooking.
We’re a husband-and-wife team who both grew up in the Milwaukee area in big families where old fashioned food preservation was just something the family did. Only when we got older did we realize other kids were not adept at fermenting sauerkraut and yogurt.
Our love of all things delicious and local brought us together and led us to make charcuterie at home, while our bookish tendencies led us to learn the science of great meats and to navigate notoriously strict meat processing laws.
Local pork and charcuterie isn’t something we dabble in here and there. It’s the only thing we do. And we ourselves aren’t just owners – we personally trim, grind, mix, stuff, ferment, dry and package every link (with the help of family and friends of course). So even though we are one of the smallest meat companies in Wisconsin, we make more charcuterie, and to higher standards, in one batch than most restaurants do in years.
Our facility is in Milwaukee's Riverwest neighborhood, in what was built as a dairy in the 1950's and what was most recently home to a Wisconsin craft distillery. There’s not a store at our facility, but we’re making up for that with plenty of delicious events where you can meet us, talk with us, and sample our products.
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We can't wait to share our foods and thoughts with you!
Scott Buer & Christin Johnstone Buer