We started in 2005, but the real story began in 1921, when my great grandpa left Italy with the shirt on his back and a seriously tasty recipe for sausage, which my family still makes. Beyond his skills with ground pork (though, frankly, that would have been enough for my eternal admiration), great grandpa Ritz also left us with some wisdom he earned in his 100 years of life: take chances and act with integrity.

In a world of factory farms and assembly line “Meat”™, Sonoma Direct has taken a chance on doing things differently. We’ve taken a chance on following our values. If grandpa Ritz risked life, limb and sausage secrets to make it to Sonoma County, the least we can do is sustain the traditions that make it such a special place.

The famous Italian butcher, Dario Cecchini summed up the work of a great butcher by placing us in the chain of responsibility for the livestock.

"Four things an animal must have:

A Good Life:

A healthy life with natural feed and ample clean space to move around (just like for people).

A Good Death:

No trauma when being transported, which often leads to shock.

A Good Butcher:

Someone who knows how to select the right parts and cut them in a way that brings out its best qualities.

A Good Cook:

Someone who can dignify the animal and all those whose labors led it to this table."

Our work is to be that good butcher and, equally importantly, to make sure that every other stage is also stewarded with care and humility.

Thanks for eating with care and doing your part to improve our community and meat kharma,
Marissa Guggiana