The origin story of The Salumeria is rooted in equal parts DNA and destiny. The founders, Anthony Pedonesi and Gerardo Garcia, both grew up in homes where meat was a cornerstone of not only family meals, but also family culture.
Anthony’s obsession started young, when he would spend hours making salami in the backyard with his dad — a longstanding tradition that resulted in family recipes and techniques being perfected and passed down from one generation to the next.
Gerardo didn’t grow up curing meat like Anthony, but he was raised in McAllen, Texas, where he would watch in awe as his uncle butchered whole goats for family gatherings.
A mutual meat fascination was indeed in their blood, but it wasn’t until Anthony hired Gerardo to help remodel his home that the two struck up a friendship that would ultimately lead them to open The Salumeria. Bonding first and foremost over the experience of being new fathers, today, they revel in the joy of showing their children the ropes of the business in hopes that they will one day carry the tradition forward.
As for the food, though we can only speculate about precisely what makes their savory selection of cured meats so delicious, it unquestionably begins on the 200-acre Salumeria Farm, where they treat their prized heritage pigs to the good life. From eating hormone- and antibiotic-free diets, to lounging in state-of-the art deep straw bedded houses, to foraging on the “salad bar” or cooling off in the wallow — these pigs are among the happiest and healthiest you’ll find anywhere.
The Talisman story begins in 19th century Nicaragua, where the Alvarado family farmed coffee near the mountain town of Matagalpa for five generations. Their farm, El Talisman, was lost during the Nicaraguan Revolution and the family was one of many that were forced to flee the country.
They ultimately immigrated to the United States in 1979, and it was there that Yuri and Johanna — who were friends from back home — reconnected, fell in love, married and had two children, Fernando and Jo.
After 30 years stateside, in 2015, Yuri and Johanna returned to that same Nicaraguan mountain town, purchased a 35-acre farm and dedicated their lives to continuing their family’s coffee farming legacy. They even named the new farm “Talisman” in honor of their grandfather, Ernesto.
Today, Yuri and Jonhana still live in Nicaragua, where they and their local team grow exceptionally flavorful beans high in the mountains under the natural shade of fruit trees. They also work tirelessly to preserve the lush land by practicing sustainable farming, and reserving 11 of those 35 acres exclusively for conservation.
Meanwhile, Fernando and Jo run the U.S. operation in Austin, Texas, where each week they roast fresh beans in small batches to create a masterful collection of coffees that keep even the most discerning sippers coming back cup after delicious cup.
So if you’re looking for a new way to shake off that Sloth-like morning sleepiness, look no further than Talisman Coffee Company. We know you’re going to love the taste — and taste the love — in each and every cup of their remarkable brews, so add a bag (or two) to your MilkRun subscription today!
Four Elements Farm, in the Puyallup Valley, is owned and operated by Amy Moreno-Sills and Augustin Moreno. The two met and have been farming together since 2002, and currently tend to over 30 Acres of mixed fruits and vegetables, with a noteworthy 6 acres of blueberries!
Sam and Carolynn endeavor to run their farm in the most simple, environmentally friendly manner possible. As such, they do not spray their pastures with chemical herbicides or pesticides. They also do not use hormones, antibiotics, or steroids on their animals.
Hidden River Farms, LLC is owned and run by young farmers Evan Mulvaney and Lucia Wyss, who coparent a couple hundred hogs and a small herd of cattle. While growing excellent food, stewarding the land, and providing a living wage to their employees, they also want to inspire other young people to join them in agriculture. The average age of farmers in America is 58, and they believe that a just, sustainable, and secure future of food is impossible without a new generation of farmers and ranchers.