Basalt Salami Facility Grinds Away For A Big Future

On any given week, a facility in a Basalt business complex is cranking out 800 pounds of packed salami. If Bill Miner, president and owner of Il Porcellino Salumi, hits the mark he has set, that number will triple.

“We’ve got six or seven distributors around the country waiting to drive our product,” said Miner as he inspected some of the cured meats at the company’s wholesale facility on Cody Lane.

Miner, who runs the Il Porcellino Salumi deli in Berkeley area of Denver, opened up the production operations in Basalt in spring 2018 after building owner Wendy Mitchell offered him the spot.

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