Made with meat from Ranch Foods Direct…

“All the meat used for Kevin Campbell’s new charcuterie program, which should be available to customers by fall in individual and sandwich form, is raised by owner Mike Callicrate on his Kansas ranch. It will be harvested there and arrive split in Colorado Springs, where the meat will be broken down by Campbell…

“The bacon was thick and chewy, salty and and a little obscene. A slab of head cheese tasted clean, sweet and meaty, but the smoked Virginia-style ham was the true star: It acted more like a funky prosciutto, paper-thin pieces tearing apart under their own weight. It took a year of work, and you could taste the invested time. And no complaints about a soft bologna.

“There are a few people in Denver doing it,” Campbell says. “Nobody’s doing this here.”

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