“passion for the passionate simple complexity of cured meat” – and sharing the knowledge

< me >

How it Began.

I’ve been learning and practicing meat curing for 20 years. Sharing the passion about this started Eat Cured Meat in 2018.

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A person in a blue checkered shirt and jean shorts, identified as Tom Mueller, is crouched down next to racks filled with hanging red chili peppers. The person is looking at the camera, and the scene appears to be indoors on a tiled floor.
A smiling person proudly displaying a cutting board with fresh radicchio heads in a kitchen setting.

Background

In 2006, I started meat curing – studying, testing, building curing chambers, and savoring cured and smoked meats. It grew into my primary passion.


2018 I started writing about it – this site aims to create a useful helpful source that’ demystifies’ cured meat and shares proven advice about curing and smoking meat.


I want to share what has been the most passionate subject I’ve had all my adult life, both from a curing and honouring the animal perspective and also from a flavor angle, of course!

The slowest food in the world!

I call myself a Cacciatore (Italian for Hunter) and Norcini (Traditional Travelling Italian Meat Curing Butcher). I do have some Italian genetics also.


Experience

I was partially raised on a farm and in the city. I have been fishing and hunting since I was about 5 years old. Luckily, I live in a place with plenty of wildlife and opportunities to hunt everything from rabbits to deer (too many in many instances).

After tertiary studies, I was hunting larger wild game. I wanted to glorify the meat, I discovered whole-muscle meat curing. I started talking, learning, networking and practicing with artisanal butchers producing cured meats.

I’ve un-covered and engaged with many commercial and homemade meat curers internationally over the decades. Across Europe, United Kingdom, USA, Australia and New Zealand.

Some of my favorite Meat Curers Globally:

  • Salumificio Livasi, Calabria, Italy – especially Njuda and Pancetta
  • Salumeria Gardoni, Province of Parma, Italy – epic salumi, no website, but is showcased in Japanese Anime comic books!
  • Smoking Goose, Indianapolis, USA – new age cured meats (Chris is a legend!)
  • Prosciutteria Del Corso – Spoleto, Italy – no website, showcasing the finest Umbrian Black Pig cured meats

Expertise

I’ve had the pleasure of running courses in person to teach meat curing. This has also developed into my online course teaches here on Eat Cured Meat.

I’ve worked in commercial meat curing operations and completed meat curing courses.

I’ve written over 5 novels worth of articles on this site (and more all the time), which are all about helping others learn this glorious craft and skill.

Some other aspects:

Writing, researching, and presenting have always been skills I have enjoyed developing (I can talk, too, but I have slowly developed the subtle important art of listening).

This was some of what came out of 3 pigs we harvested and made salami, sausages and cured meats from.

Learning includes Failing (tool a while to learn that one)

From every type of meat, wild and farmed, I can get my hands on, I’ve tried meat curing. Expanding into dry cured fish also.


Many mistakes and learning have happened over the decades of practicing this craft.


Many weekends with a friend, we have spent 2-4 days processing from whole animal to whole muscle meats, grilling sausages, emulsified sausages, and dry cured salami.


I’ve taken every opportunity to work with butchers, smokehouses, prosciutto factories, and salami makers in New Zealand, Australia, America, Europe, and the U.K.


I’ve written articles about pellet grill smokers and hot smoking for a company where I had to assemble and use various smokers.
Over the years, I’ve converted six fridges, both domestic and commercial, into drying areas for many types of cured meat projects.


In the last few years, a close friend purchased a Stagionella commercial drying fridge from Italy. This large-capacity drying fridge has also been an exciting experience; here is what it often looks like (this is all non-commercial production for learning, friends and family)

A person standing contemplatively beneath rows of hanging cured hams in a traditional dry-curing room.

I’m born in New Zealand – lived a sophisticated gypsy life thus far

Areas of the World I’ve Lived

  • As a kid – New Zealand, Australia, England, Japan
  • As an adult:
  • Australia
  • London
  • Scotland
  • Italy

Personal Story

Two hikers, including Tom Mueller, taking a break in a lush green forest, surrounded by moss-covered ground with trekking poles and a heavy backpack.

In the Media

Readers Favorite Articles

Fun Facts about Tom

  • Often, I put my nose nearly in cured meat when smelling it!
  • A blend of spices (“what I call spice bombs”) makes me incredibly excited
  • I hunt and fish to procure quality meat; as I’ve matured, I’ve mellowed a lot when it comes to hunting, and I’m often distracted by foraging!
  • Foraging for mushrooms, fruit, spices, shellfish, and whatever is in the area has been an excellent way to be more aware of the small details surrounding us.

Connect with Me – Social Media

p.s. I don’t really do social media, only for the business.

I’m the founder of Eat Cured Meat – here is the about page for the company.