Pack your pantry with traditional salumi from Journeyman Meat Co. Italian-style dry salumi. Hand-crafted in small batches in Healdsburg, CA.
- Calabrian — calabrian chilis, red pepper & red wine
- Fattoria — calabrian chilis, cayenne, garlic & orange zest
- Il Pio — chardonnay, garlic, & spices
Sonoma Bianco — chardonnay, rosemary & sage
Sonoma Rosso — red wine, pepper & fennel
- Soppressata — red wine, garlic & pepper
- Finnochiona — fennel & fennel pollen
Free shipping on orders $150+
Orders heading out of the Bay Area will only ship on Monday and Tuesday.
Orders within the Bay Area will be delivered Monday through Friday. We do not deliver on Saturday or Sunday.
Our butchery processes orders within two business days. You will receive an email when your order is out for delivery.
Pick up hours are Monday-Thursday 9-5pm & Friday 9-3pm. You will receive a notice when your order is ready. Please have this email with you to receive your product. If you're unable to pick your order up during our normal pickup times, please email us at email@example.com. We're happy to accommodate other pickup times.
Subscription Orders: Your initial subscription order will ship within 2 business days. Your subsequent subscription orders will ship following your selected delivery cadence. You will receive an email 5 days before your next delivery. Have more questions about our subscriptions? Check out our FAQ page.
ABOUT THE PRODUCER
Journeyman Meat Co.
Journeyman Meat Co. marries old-world charcuterie techniques with the bounty of Sonoma agriculture, at the only USDA-certified cured meat facility in wine country.
In a world where time is an increasingly precious resource, time remains a vital ingredient in Journeyman Meats’ exquisite small batch charcuterie and salumi. Vintner and salumist Pete Seghesio operates Sonoma County’s only USDA-certified cured meat facility, or salumificio, in Healdsburg.
Journeyman produces charcuterie the old-world way, using proprietary cultures imported from Parma. Four Italian designed small-batch fermentation chambers and two aging rooms — one for salami and one for whole muscle curing — balance state of the art modern technology with time-tested Italian tradition.
Pete maintains his aging rooms at the lowest temperatures and highest humidity in the industry. This allows natural fermentation promoting pH and enzymatic development without using additives like synthetic acids and industrial cultures or requiring excessive sugar to feed the bacteria. The process takes longer than most salumificio invest, and the difference is clear. Time leads to a more consistent, delicious, evenly cured, and all-around better product.