What started as local man’s curious craving has turned into a meat-making business with huge aspirations.
It all began when Chip Vosmik, a local businessman who made his money in various real estate and small business investments, approached his friend with a question.
“If I get some free range hams, would you cure them for me?” Vosmik asked his friend.
Other friends who tasted the results, Vosmik said, could not stop raving about how delicious it was.
That got the gears turning in Vosmik’s head. It wasn’t long after that he and Olli Colmignoli, a trained salami maker, partnered to launch a business producing high-quality Italian meats using free-range pigs.
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