With the opening of the new plant, how has the business changed?
Ari: Now I have two people that work in the plant for me. Matt Davis, who used to work at a few places around town, including DiBruno Brothers, is my charcuterie guy. The other is Keith [Garabedian].
When you hire people, you don’t hire them to to tell them what to do, you hire them to tell you what to do. And immediately, they came in and reorganized the plant -- and made it better -- and now they deal with everything with the business. Food costing, inventory control, streamlining the process, dealing with the USDA.
How long does it take to cure a piece of meat?
Ari: It takes anywhere from five weeks to 11 months. Pancetta is the shortest at five weeks and the lamb prosciutto will take the longest.
How does someone in Philly get their hands on some 1732 products?
Ari: Every product is available now in retail (in limited quantities) at local places like DiBruno Brothers -- both in-store and online -- Rastelli Market, Green Aisle Grocery, which was our first retail location. Fair Food Farmstand. Greensgrow. The easiest way is to contact us and we can direct you where to get it.
To distribute in Philly, we deal with a company called DiGiacomo Brothers, which is a local, family-owned company in Conshohocken. It’s actually a funny story how we got introduced; Stephanie Reitano of Capofitto put us in touch. And I asked Joe Cicala [of Le Virtu and Brigantessa] if he knew him. Joe’s response: “Well, he was in my wedding.” So that’s all I needed to know. And that’s the type of town we live in.
Outside of Philly?
Ari: We’re in Maryland, Washington DC, Virginia, New Jersey, Delaware, New York, Connecticut, and we’ve partnered with a new distributor that’s getting us into the Ohio Valley, Pittsburgh, so all of PA. Right now we’re working with a retailer in New York that has 16 locations to roll out our bacon.