A successful business in the meat industry needs good products, a good customer base and a little bit of luck. That last item — luck — can be pretty significant. A natural disaster, a fire, the loss of a key team member — a problem at the wrong time can undo the work of even the highest quality products. Conversely, a chance meeting with the right customer or partner, or the development of a hot new product can launch a company’s good fortunes.
Several years ago, Independent Processor wrote about West Loop Salumi, a high-end charcuterie business that provided fine Chicago restaurants with coppa, pancetta and ‘nduja. Greg Laketek, the founder of the company, had received his training in Parma, Italy, and his Old World-inspired products were a hit.