François Vecchio has over 50 years of experience in the Meat Industry, from Farm to Plate.

He specializes in Italian, Spanish, French & German traditional meat craftsmanship.

From 1962-1980, François owned and operated his family’s company in Switzerland, overseeing 700 + employees in the meat industry.  In 1981, he landed in California and introduced European-style Salumi to the West Coast, first, working with Busseto Foods (formerly Rapelli of CA), then Columbus Salame Company.  He is fluent in English, French, Italian, Spanish and German.  He currently mentors award-winning artisans and chefs in the US and Canada and organizes curing workshops in Alaska. His neighbors include moose, caribou, bears, and pigs.

To contact François, email him at franvec@gmail.com.