The following is a farewell note from the owners of Bolzano Artisan meats:
By this point, you already know how we were forced to shut down because of actions by the Wisconsin Department of Agriculture, but now the financial damage has forced us to close our doors on our plant on Holton Street for good. We are working behind the scenes to relaunch the company, perhaps with the help of other great local food innovators in our state. It might take months, it might take many years – we just can’t tell at this point.
Even though it’s the end for Bolzano Artisan Meats production at our little plant, our love of great heirloom pork, sustainable farming, and the history and science of dry curing will continue in some form or another. We might be teaching classes, making podcasts, working on political issues that effect artisan food processors, or just sharing our passion for good farming and great eating with all of you.
Not to compare ourselves to the Dalai Lama, Victor Hugo, Daenerys Targaryen, or Emilé Zola, but think of this next stage as our “Years In Exile” – they might just be our most productive yet.
Our final batch of heirloom pork salami was recently released, and our inventory is all sold, so find us while you can where you usually find our salami.
We will be closing down our email newsletter, but please keep in touch with us on Facebook, Twitter and Pinterest like you have been.
Thanks for a wonderful five years, and goodbye for now from Scott and Christin at Bolzano Artisan Meats.
http://www.foodfreedomusa.org/food-freedom-usa-press/arrivederci-bolzano