Francois VecchioFrançois Vecchio counts by now over sixty years of farming, butchering, sausage, salami and prosciutto making. The last fifteen years sharing his experience and beginning in the early eighties to introduce a new notion of quality for the meat products.

He brings to America a precious experience of the tradition and craftsmanship of “Old Europe”

He has been called: Poet of Pork or A National Treasure

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 and Niman Ranch. Since retired, he continues consulting with passion to large and small enterprises and individuals interested in quality

He is fluent in English, French, Italian, Spanish and German.  He currently mentors award-winning artisans and chefs in the US and Canada and has organized now 10 curing workshops in Alaska, also on Martha’s Vineyard, Kaua’i, and California.

To contact François;

email him at franvec@gmail.com

Post in Facebook group: Charcuterie. Salumi. Wurst

Write: Francois Vecchio, #6 6th street. Petaluma, CA 94952

Cell: 907-354-7652. + Messages or Messenger