Meet Bill Miner

Today we’d like to introduce you to Bill Miner.

Hi Bill, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I have been a chef for 25 years, and have always had a passion for cured meats. Along the way, I taught myself how to butcher a whole pig, and how to turn the animal into charcuterie, utilizing all parts of the hog. After developing some recipes (some of which I still use today), I taste-tested lots of friends and family members. With positive feedback, I was encouraged to figure out a way to open a business based around the charcuterie.

So, I wrote a business plan, secured financing, and opened Il Porcellino Salumi in October of 2015, almost exactly six years ago. My Deli and Salumeria opened with lots of praise for their sandwiches, and the charcuterie part of the business took off in 2016 when we started selling our products at the Boulder County Farmers Market… and boy did they sell! We could not keep up with the demand for locally made charcuterie. I knew that we needed to open a USDA wholesale facility, but did not know how that was going to happen.

An opportunity arose in mid-2017 to take over an already up and running USDA facility in the small town of Basalt, CO, so I brought in my old friend and culinary school buddy Nathan Taylor as my business partner to help get that side of the business up and running. In 2018, I hired Phil House, a longtime Aspen chef as my Director of Operations, and he has helped us grow our wholesale operation rapidly over the past three years. Today, we have an ever-expanding product line and our charcuterie can be found in over 40 states in the US.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It’s not easy operating 2 businesses that are 180 miles apart. And having our wholesale business in the small town of Basalt presents its own set of challenges for distribution and receiving raw goods. But, we continue to overcome hurdles and iron out details to make the business run smoother.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I make award-winning all-natural charcuterie from heritage breed animals raised sustainably without the addition of antibiotics or growth hormones. We are known for our exquisite high country brand of charcuterie that tastes better than other products on the market.

We strive to put out the best quality products that we can every single day. Il Porcellino Salumi Sets the bar for American made charcuterie today

Where do you see things going in the next 5-10 years?
I think the business of American charcuterie is booming as artisanal cheesemaking did 25+ years ago. The difference is that to make charcuterie under the watchful eye of the USDA presents a whole different level of understanding of food safety requirements than cheese making does. I think the industry will continue to grow and thrive, with current companies continuing their growth trajectory.

We see ourselves expanding into a much larger production facility in Denver soon, while still operating our production facility in Basalt. More deli and retail locations are on the horizon as well. People need to eat more good food from il porcellino salumi!

Contact Info:

• Website: www.ilporcellinodenver.com
• Instagram: @ilporcellinosalumi
• Facebook: @ilporcellinosalumi
• Youtube: @ilporcellinosalumi

Image Credits:
Jeff Fierberg Photography