Frequently Asked Questions
Orders & subscriptions
Can I create a custom box or place orders for individual items?
You can! To receive free shipping, try our “Build a Box” option or add more than $100 to your order.
I have certain dietary restrictions. Can I still enroll in the monthly membership?
Unfortunately, we are unable to offer accommodations and substitutions for food allergies in our Monthly Members’ Boxes. Please contact us at info@meatcrafters.com if you have dietary restrictions or allergies so that we can make recommendations that work for you.
Can I add extra products to my Box?
Yes! Once you’ve placed one of our Boxes in your cart, simply add any additional items and they’ll ship for free!
SHIPPING
When do the boxes ship?
Boxes ship every Monday, Tuesday, and Wednesday.
How are the boxes packed to ensure food safety?
MeatCrafters ships our products in specially formulated insulated packaging, with dry ice packs, designed specifically for frozen foods to ensure that your fresh sausages arrive cold.
Salamis and other dry-cured charcuterie, when ordered without frozen sausages, are also packed in a box or an insulated envelope and in the summer months will be shipped with dry ice packs to ensure that they stay cool.
SOURCING
Where does MeatCrafters source their meats from?
Our pork comes from Vande Rose Farms, a sixth-generation family operation known for premium Duroc Pork, a celebrated, 175-year-old American heritage breed prized for its tender, flavorful meat, and exceptional marbling. We use Certified Black Angus Beef from Creekstone Farms, and our lamb comes from our partnership with Thomas Foods, which sources our lamb from local farms with fully traceable, grass-fed selections renowned for their uncompromising quality and exquisite marbling.
How long is the curing process?
Our meats undergo a meticulous 6-8 week curing process, ensuring perfection in every bite. They are cured using equipment directly imported from Italy.
What does "all natural meats" mean?
All of our products are made only with meats raised on an all-vegetarian diet, and without antibiotics or growth hormones.
Products
Do our salamis contain any allergens?
All the fresh sausages are also gluten free EXCEPT the ones with beer in them. Our breadcrumbs are also gluten free.
Skinny Salamis™ do not contain any of the following allergens:
- Gluten
- Soy
- Peanuts*
- Tree nuts*
- Eggs
- Fish or Shellfish
- Mustard
- Sesame Seeds
- Sulphur Dioxide
- Lupin
The ingredients on MeatCrafters' salamis list dextrose, but there is no sugar on the nutritional label…why is that?
The natural sugars in the meat, dried milk powder (if any is used), and the dextrose we add to the meat mixture are all converted to lactic acid by the fermentation bacteria. There has to be enough “food” for the fermentation bacteria to lower the pH of the salamis beyond the limit at which harmful bacteria can no longer survive. All the sugars are consumed and we have a naturally preserved salami.
What does "all natural meats" mean?
All of our products are made only with meats raised on an all-vegetarian diet, and without antibiotics or growth hormones.
What is curing?
Curing is the process of preserving meat by adding salt and a curing ingredient. We use celery powder as an all natural source of the curing element. The salts both dry the meat by drawing water out and prevent the growth of harmful bacteria by permeating the cells of the meat. Bacteria cannot grow if there is insufficient available water for them to live. The use of celery powder prevents the growth of the bacterium that causes botulism, a very serious form of food poisoning. We use both curing and fermentation to preserve our salamis and other cured meats. A side benefit is that these processes make our cured products extra delicious.
How do I store my sausages and salamis?
Because we don't use any chemical preservatives in our fresh sausages, they should be stored in the freezer until you are ready to cook them. They will keep for about 5 days in the refrigerator after thawing. If the fresh sausages have been in your refrigerator they can be refrozen as long as the pack hasn't been open.
Our salamis and other charcuterie should be stored in the refrigerator for maximum shelf life. The salamis can be rewrapped in the same paper they came in and kept in the low-humidity drawer of your fridge. For the best quality, we recommend enjoying our salamis within 8 months of purchase.