By the time this newsletter has posted, the Meat Industry Hall of Fame will have inducted its latest inductees. One of the members of this year’s class was Mike Satzow, former owner/operator of North Country Smokehouse, in Claremont, N.H. Along with running one of the most highly regarded processing companies in the country, Mike was one of the first people I ever met at the first trade show I ever attended. He is an exceptionally warm-hearted person, a great interview, and absolutely dedicated to quality products. There’s a reason that North Country’s bacon, hams and other cured specialties are prized across the country. North Country Smokehouse, like so many meat companies across the country, prides itself on quality over quantity and epitomizes the philosophy of so many small meat processors. I’m thrilled that he was inducted this year.
The Meat Industry Hall of Fame has recognized many of the industry’s great names from some of its leading businesses, as well as renowned academics and policy-makers. They’re deserving honorees, to be sure. One category that has been largely absent over the years is the category of small processors. MIHoF has taken steps in recent years to fix that oversight.