A Maison Within The Vault
Journeyman Meat Co.
Small-batch salumi, slow-cured in wine country — an Italian family craft, 130 years in the making. From Sonoma County, with patience.
Who is Journeyman Meat Co.?
Journeyman began with a recipe that crossed an ocean. In the 1880s, Angela Vasconi Seghesio left Italy at sixteen to cook in California's young wine country, carrying her family's most treasured recipe — the sausage her family would gather to craft and age in the wine cellar, every winter, for generations.
When the Seghesios sold their century-old winery in 2011, acclaimed winemaker Pete Seghesio turned to that other family tradition. He spent five winters in Italy — studying butchery under the world-renowned Dario Cecchini of Panzano and learning to cure with generations of the Marini family in Tuscany — before returning to Sonoma County to build one of America's only boutique USDA salumificios, where the marine fog sweeps in each night and blankets the aging rooms in fresh, cool air. Small batch, slow cured, and proudly so.
When the Seghesios sold their century-old winery in 2011, acclaimed winemaker Pete Seghesio turned to that other family tradition. He spent five winters in Italy — studying butchery under the world-renowned Dario Cecchini of Panzano and learning to cure with generations of the Marini family in Tuscany — before returning to Sonoma County to build one of America's only boutique USDA salumificios, where the marine fog sweeps in each night and blankets the aging rooms in fresh, cool air. Small batch, slow cured, and proudly so.
"Tradition, honesty, and purity of purpose."
PETE SEGHESIO · WINEMAKER TURNED SALUMIERE
Small Batch·Slow Cured·130 Years in the Making·Heritage Breeds & Local Farms
