Mitch Berliner and Debra Moser ( center ) flanked at left by Jeb Gavin and Alex Mejia , and on the right by Aaron Kushner and Byron Carrington .
to the weekend markets where flocked to local markets , and the cars stretched down the block in need for local meat processing became more apparent . The barriers curbside pick-up lanes , we started a temporary home delivery service to entry , however , are challenging to serve some of our old-time and quite expensive . “ You could customers and new ones ,” says spend a million dollars just to have Mitch . At the end of the day unsold a small plant , says Mitch , “ and it produce was purchased from vendors and donated to Manna Food larger meats to cure .” That ’ s a lot
takes 18 months for some of the
Center in Gaithersburg for those of upfront investment waiting for in need . For Mitch and Debra , giving back to the community in this
Then the issue of adding sa-
a return .
way just goes with the territory . lami to a sausage-making operation requires a whole new set of
During this difficult time as well , no employees — call them family — requirements for USDA certification , some of the most stringent . were ever laid off . Their generous spirit and remarkable exuberance for business sages , but salamis and cured meats
“ We had their approval for sau-
shows up in everything they take are a different story . It ’ s all about on . In fact , Mitch confesses : “ We ’ re safety ,” says Mitch . “ If you get it lousy at retiring !” That ’ s a really wrong , people can get sick .” Each good thing for the community and meat product , and MeatCraters for MeatCrafters . has dozens , requires a traceable
It turns out that meat processing facilities in the region are few and quality checks daily . Not sur-
production history with metrics
and far between . The industry is prisingly , MeatCrafters is the only dominated by the big four : Cargill , approved USDA charcuterie company in the DMV and Maryland to
Tyson Foods , JBS , and National Beef Packing . During the height have certification . And for that , an of the pandemic numerous meat onsite USDA office is in the plant processing plants shut down where at any moment spot inspections can occur or curtailed operations . People
.
So it is not surprising that the work ethic and production process at MeatCrafters is akin to a finely tuned dance production . Each step requires focus , mindfulness and strict quality control from mixing , measuring , weighing , handling , inspecting , and tastings to waste management , packaging , shrink wrapping , labeling , prep for shipping , logistics management , and metrics recording — not to mention ongoing sales , marketing and testing new product offerings at the farm markets .
Then there is the art form . MeatCrafters is known for its Old World recipes as well as uniquely flavored salamis that break from tradition . “ We do our own recipes and spice blending every day so they ’ re as fresh as can be ,” assures Mitch . It ’ s the artisanal alchemy of spice mixing , experimentation , and sniffing with heightened and well-trained olfactory sensibilities . “ Accidental ” mixtures become popular products , like the Dillio Salami , where what was to be a signature fennel blend got a big dose of dill instead . Six weeks of curing and 300 pounds of salami later , instead of tossing the rogue batch , it was tested with free samples at the farm market . The result ? An instant winner !
Alex Mejia is the spice whisperer at MeatCrafters . He got his start at Simply Sausage and has spent decades in the food industry . As chef for José Andrés managing the kitchen at Jaleo for 11 years as well as many other of his renowned restaurants , he was tasked with making Spanish style sausages . His culinary wizardry can now be experienced with the Chajari , Soppressata , and Chorizo
plenty I summer growing 2022 45