In March of 2013, Dave took a six week road trip from California to Chicago and visited anywhere that had passion for curing their own meats. He met with a lot of chefs, and continued to learn about this almost forgotten practice. Back in California he decided it was time to get something started and start making these amazing products he had been dreaming about. After more research and the purchase of 75 bottle wine cooler to turn into a proper curing chamber, Dave finally was ready to start experimenting. Using heritage pork and high quality fresh spices, Dave was able create his own unique line of salumes and whole muscle cuts.