Last April, Scott Buer opened the first Italian-style dry cured pork company in Milwaukee – and while Bolzano Artisan Meats has been selling its products for less than one year, it has made a big impression on foodies throughout metro Milwaukee.
Bolzano is best known for its slow-cured prosciutto, which is sold at specialty stores such as Sendik’s on Oakland, Glorioso’s, Rupina’s at the Milwaukee Public Market, several farmer’s markets and restaurants like Roots near downtown Milwaukee.
Buer was inspired to start his own food-related company while working in food marketing at Outpost Natural Foods.
“We have a huge renaissance in beer and cheese, and no one had ever done dry curing in Wisconsin,” Buer said. “We have a great story to tell with great hogs. (Through the dry curing process) we can show off what really great pork can be.”
Buer also mimicks the business plan of local brewers and artisan cheese companies by offering customers a glimpse inside the meat plant during plant tours.
The Bolzano Meat Charcuterie School tours are held every Saturday at its Milwaukee plant, 3950 N. Holton St. Cost to attend is $20.
“We invite people in to learn about the dry curing process and taste our products,” Buer said. “The tour is packed full of educational information and an opportunity to see how we make things, we’re very proud of our processes.”
For more information visit www.bolzanomeats.com and watch the video interview with Buer and BizTimes Reporter, Eric Decker below.
