Learning to make salami properly is not a weekend project. It's fermentation science, humidity control, food safety, and a lot of patience — and the only way through it is to make it, wait three weeks, taste it, and start over.

We did that until it was right.

What began as a truck is now a USDA-inspected operation making small-batch, dry-cured salami in six flavors, shipped from Rhode Island to all over the country. The equipment changed. The scale changed. The standard didn't move an inch.

We're not a food truck that got a marketing budget. We're the same two guys, making a harder product, for the same reason.