Recorded at Retention Science Studios, this is not your average entrepreneur or e-commerce podcast, and he's not your average host.

This is The Story of a Brand with your host, Ramon Vela.

We want the quality of the meat to shine through

and not to get distracted with any other spices.

It's very common for other producers to put colobrium peppers,

paprika, juniper, and whatnot,

but that really just distracts from the quality of the meat

if you're using good quality meat.

Hey, don't forget to listen to Part 1 of this amazing feature.

Now, let's get back to the story.

Yeah, let's just take an average salami.

That's more of a typical consumption that people have on everyday basis, whether it's in the pizza, on a sandwich or just on a shirkoooo board.

So we'll take the meat and we will take out the sinew, take out the bad fats.

Usually we use pork butts, pork shoulders.

And the pork that we get usually has some really good fat on it, so we want to leave that

in there.

And we take an 80-20 blend

of pork back fat, pork jowls, pork, hard fat from pork belly and pork shoulder, mix that in the

grinder, a meat grinder, and we'll grind that through, and then we'll take that meat and put into a tumbler. The tumbler will

mix the meat up and as it's mixing we'll add the dry ingredients. The dry ingredients, the spices that we use,

we hand toast all of our spices to release the oils in-house. From there, we grind the spices down.

So we make sure that we get the spices as fresh as possible,

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