INCONTRO CURED has been and will be firmly committed to preserving and sharing one of the most authentic & age old products mother nature allows us to create - Our uniquely crafted cured meats from free roaming Mangalitsa hogs. Our core values are simple - We create based on what we believe is the honest craft; truth behind the word quality, transparency of our farm & purity in our animals and products.
We continually seek perfection, expect to innovate yet maintain simple family traditions and time honored methods. We promise to never compromise our quality.
Partnering with Golden Gate Meat Co. our brand new, state-of-the-art facility is located just yards from the San Francisco Bay. We have cutting-edge dry aging systems, which allow us to utilize the natural & preferred briny air right off of the bay waters. This climate combination makes our location exceptional for meat curing & aging. Cool, foggy & naturally briny air.
We start our whole hog butchery operation & production of limited batch curing in the Summer of 2018; including Incontro family salumi and Jamón Mangalitsa. Our products will be available in the Winter of 2018.
Driven by passion - INCONTRO CURED works with only one true premium breed of pig; The Noble Mangalitsa -100% natural, in slow traditional methods. We meticulously craft in small, limited size batches, to guarantee optimal quality. Our goal is to bridge together what has not yet been explored - Exclusive and custom collaborations. We look forward to combine our passion with elite venues & quality-driven connoisseurs.
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The flora, fauna and fungi of a specific region.
Biota is the belief and philosophy of our entire process. Flora; is used to discuss our unique region and land. Fauna; refers to our livestock. Of course we know that life cannot exist without the natural bacterias of a region. Thus, the collective term referring to these different forms of life in a specific place -
BIOTA. The plants, animals and natural microflora of an ecosystem. Working together, symbiotically and in harmony.
As the Mangalitsa roam freely in the Napa & Sonoma forests grazing on grass, roots, wild herbs, and seasonal acorns & chestnuts; to the aging cellars where our salumi slowly ripen. All of which is surrounded by our friendly, geographically unique microflora or (penicillium mold).
The development of our beneficial, natural mold provides protection to the meats while drying, also adding an unmistakeable flavor and aroma of its own. Or as we call it, our "salumi terroir".
After a long pursuit for the right fit, Incontro Cured planted it's roots with the Golden Gate Meat Family.
Tony & Jimi Z saw eye to eye, the very first time they met. With Tony's deep knowledge and passion for the craft along with Jimi's love for old world cured meats, they began a relationship of complete respect and synergistic ideas.
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