Meats On A Mission

Our Philosophy

We believe that exceptional charcuterie starts long before the curing process. It begins with the welfare of the animals and the stewardship of the land. That's why we partner with local farmers who share our values:

• Humanely-raised, heritage breed hogs

• Antibiotic and hormone-free meats

• Sustainable farming practices

• Support for small Midwest farms

From sourcing peppers from Lovefood Farms in Stoughton, WI to pork from farmer coops in the Driftless region, every ingredient tells a story of local dedication and quality.

A happy pig rooting in the mud in the sunshine

Always Curious, Always Creating

Led by our inventive Plant Manager, Charlie Denno, we're constantly pushing the boundaries of flavor. Our Buy Curious Club is the playground for this creativity, where we develop 12 new products each year. It's how award-winning creations like our Black Garlic Salami and Gin Rummy have come to life.

Black Garlic Salami, Good Food Award Finalist

The Art of Patience

Our process is a labor of precision and patience, guided by both tradition and innovation:

• Hand-crafted production from start to finish

• 24-hour fermentation process

• Extended drying periods (21 days to 6 months) for intense flavor development

• Dozens of quality checks throughout production

This meticulous approach has earned us recognition from Bon Appétit, Saveur, and The New York Times, as well as multiple Good Food Awards.

Commitment to Safety and Transparency

We believe in being upfront about our processes. Yes, we use nitrates – synthetic ones to be precise. Why? Because it allows us to control the exact amount used, ensuring both safety and flavor. Want to know more? Just ask! We love geeking out about this stuff.

Wisconsin Department of Agriculture Inspected 352

Looking to the Future

As we grow, our vision remains clear: to deepen our relationships with local farmers, continue innovating with new flavors, and provide our customers with not just products, but experiences. We're committed to creating more recipes and content to help you enjoy our charcuterie to its fullest potential.

The Underground Meats team