I’m Evan, and Craft Butchers’ Pantry started the way a lot of good food things start: with obsession.

Before there was a website, I came up through large-scale meat manufacturing at a well-branded salami company. That experience taught me what “doing it right” really means—especially when quality has to show up every single day, at scale. Even after I stepped away to pursue restaurant work, curing and charcuterie never left me. It was still the craft I kept coming back to—the thing I’d study, test, and talk about with anyone nerdy enough to listen.

After years in the industry, I went back to school to earn my bachelor’s degree in Food Science. Somewhere in that 2014–2015 stretch, something became painfully clear: the specialty ingredients and casings I had relied on professionally were surprisingly hard to find online in one trusted place. You could piece things together from a few sources, but there wasn’t a single shop built for people who actually make salami, sausage, and cured meats.

So I built what I couldn’t find.

Craft Butchers’ Pantry began as a way to share the exact products I trusted with the community I’d grown alongside—friends and fellow makers in cured-meat groups and forums who cared about the same details I did. What started as a simple solution turned into something much bigger than I expected. The rest is history—and the Pantry has kept growing ever since.

Today, Craft Butchers’ Pantry isn’t some huge corporation. We’re a family business, and we like it that way. We’re here for home curers, weekend sausage-makers, hardcore salumi folks, and small shops who care about doing it right. We’re proud to be a small part of your process—and honored that you trust us with the details that matter.

From all of us at the Pantry, thank you for supporting our family and being part of this legacy:

Evan, Jaimie, Steve, Marsha, Ben, and Lisa