About Us

We butcher, salt-cure, age, and package everything we sell in our cdfa inspected facility in Petaluma, CA with our small production team of four people.

We started as a husband and wife team - both native to the Bay Area. We make salt cured meats, highlighting pork, beef, lamb, and duck from small local ranchers, most of whom sell at farmers markets with us. 

In 2016 we quit our jobs in the retail and restaurant industry, sold all of our stuff, and left for Europe. Through volunteer work-exchange programs (www.workaway.info…awesome site!) we traveled throughout Europe and the UK, living and working alongside farmers, small producers and business owners. While our experiences were focussed on livestock and charcuterie, like raising the native Linderöd pigs in Sweden, and Porc Noir in France; we also worked at a dairy farm in Ireland and even a vegan food truck in Amsterdam. After 9 months of immense learning about not only food production, but what life is like having your own small business, we returned stateside.

I (John) worked two years in USDA - as both a meat cutter, and in salumi production, all the while working at Scribe Winery.

Now, years later, we’ve got our own small CDFA facility in Petaluma, and are licensed to sell our products direct to consumers at our shop, farmers markets, and here online. Taking inspiration from Europe but with our own California spin, we use the best sourced meat and ingredients that Northern California has to offer. 

Check out our farmers market schedule below:

Thursday: 8 - 1 Marin Civic Center, San Rafael

Saturday: 8 - 2 Ferry Plaza Farmers Market, SF & 9 - 2 Marin Country Mart Farmers Market, Larkspur

Sunday: 8 - 1 Marin Civic Center, San Rafael & 9 - 2 Clement Street, SF

If you can’t make it there, we ship all over the state of CA! Please share your creations with us on Instagram!

@CanteenMeats #CanteenMeats