Liam and Camille Seghesio of Healdsburg's Journeyman Meat Co. (Photo credit: Foodie Chap/Liam Mayclem)

(Photo credit: Foodie Chap/Liam Mayclem)

Wonderful Wine and Cured Meats Await at Journeyman Meat Co. In Healdsburg

With Camille Seghesio and The KCBS Radio Foodie Chap

Liam Mayclem
December 12, 2018 - 2:04 pm

HEALDSBURG (KCBS RADIO) — In the late 1800s, Peter Seghesio’s grandparents emigrated from Italy and settled in Sonoma County. As lifelong farmers, they immediately recognized the promise of the land, and began two traditions that we still honor today: winemaking and crafting artisanal salumi, sausage, and cured meats.

Their family’s original vineyard, planted in 1895 by Edoardo and Angela Seghesio, was the launching point for Seghesio Family Vineyards, which has since spanned five generations over the past 120 years. In 1896, just one year after Eduardo’s first vineyard was planted, Francesco Passalacqua, another Italian immigrant and Peter’s maternal great-grandfather, spent his earnings as a chef and butcher in the California gold mines to purchase a small vineyard he named for his Italian hometown, “San Lorenzo.”

When Peter was only three years old, his father, Eugene “Pio” Seghesio, and his father’s best friend, George Dominichelli, began teaching him how to craft sausage and cure meat. Pete learned how to harvest the farm-raised hogs to create fresh sausage, salumi, and other cured meats, carrying on a multi-generational tradition common among the area’s Italian families. Handmade sausage and cured meats are a delicacy, but they began as sustenance to nourish farmers and their families through the winter.

In 1987, Peter took on the family business, Seghesio Family Vineyards. Under Pete’s leadership, the hundred-year-old family winery quickly earned national accolades for the Zinfandel produced from the family’s historic vineyards. In 1997, Pete and his wife, Cathy, brought a cherished family tradition to the winery: annual sausage making parties, where guests could handcraft meat custom-seasoned to pair perfectly with their favorite wine.

In 2011, the Seghesio family passed the company on to new hands in order to make room for a new legacy. Just one year later, Pete began drafting plans to open a business unlike any other in the country: a shop dedicated to crafting Italian-style meats with the same skill and attention that goes into producing wine. With the help of his wife, sister, aunt, and uncle, Journeyman Meat Co. was born.

In pursuit of the industry’s greatest knowledge, Pete began traveling to Italy to study under world-famous butchers Dario Cecchini of Panzano and the Marini family of Florence. From these masters, Pete learned the art of Italian-style whole animal butchery. In order to continue the traditional techniques learned Italy, Pete has brought one of Dario’s leading butchers, Samuele, onto our butcher team. Both Pete and Samuele employ Dario’s celebrated craft in every single cut of meat, from the moment it arrives in the Sonoma County salumificio, to the moment it is served on a board at our tasting bar.

By combining traditions passed down through his family, techniques learned from the Italian greats, and seasonal ingredients harvested from local farms, Pete and the Journeyman Meat Company team strive to create the best products in one of the world’s most bountiful culinary regions: Sonoma County.

I met with Pete's sister Camille Seghesio recently for our Foodie Chap chat. As we devoured a platter of housemade meats & sausages paired perfectly with their Rock Garden Zin (notes below), Camille shared her family’s food and wine story - steeped in tradition and rich history. 

Do yourself a favor and stop by Journeyman Meat Co. in downtown Healdsburg, where wonderful wines & cured meats await. Stop in and stay a while or grab things to go. Sign up for classes where you can learn the art of sausage making or curing meats in a convivial, welcoming setting.

Enjoy the chat and HAPPY HOLIDAYS.

Cheers, Liam!

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WINE NOTES

 

San Lorenzo Rock Garden Zinfandel  (Photo credit: Foodie Chap/Liam Mayclem)
San Lorenzo Rock Garden Zinfandel 

Rock Garden Zin  v16
TA 6.5
Ph 3.88
Alc 14.9
Production 425
 
Rock Garden is from the San Lorenzo Estate.  Three portions of the steepest part of the ranch, where large cobbles are strewn all over the ground is where this wine in born. The clone I used is called the Padrone clone.  It what was best for me when I was running Seghesio so I planted at my vineyard, San Lorenzo.  

Grapes are picked at night, destemmed and double sorted and then are dumped into 4 ton open top tanks.  Here the juice and must are soaked at 55 degrees for 5 days, pumping over twice and punch down once per day all under inert gas.  On day 6 we turn off the cooling, inoculate with a started culture and beginning fermentation.  During this period we punch down and pump over every 6 hours unit we get down under 3 brix at which time we taste for tannin.  All in all it’s a 14 day turn on a tank and this given the proximity and the timeline of our fruit, we only use our tanks once for harvest.  Only one special lot.
 
In regards to aging 100% Françoise Freres 33% new, 33% one year old and 33% two year old barrels.

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Journeyman Meat Co.
404 Center Street
Healdsburg, California 95448
(707) 395.MEAT (6328)
journeymanmeat.com