Sometimes you just get lucky. We were on a Meat Adventure, on our way to lunch in Occidental California when we drove right by a barn with the sign Panizzera Meat Company. I shouted; ‘Go back!’ We did and what a meat treasure discovery. We pulled into the driveway and noticed several white coated, hard hatted butchers scurrying around the property. At first we were not sure that Panizzera was a retail operation. We asked one of the butchers and to our meaty pleasure the fun was about to begin.
Panizzera has been in business since 1914. Constante and Margaret Panizzera, Italian immigrants ran a slaughter facility and small butcher shop to process animals for the local farmers. Josh Cerda and Ryan Taylor are the new owners continuing this local meat company tradition. They make 15 different sausages. They still process local meats with custom processing options. At this time there is no actual retail shop but they had a signboard with meat options. Our butcher/owner Josh told us they had aged beef for sale too. I asked if I could see the products. He said; of course but I would have to put on a smock and hard hat to go into the walk-in. I put on my uniform and saw a display of hanging aging meat that made me drool. I picked out a beautiful T-bone steak that had been dry aged for 60 days. You should have seen the smile on my face.
We made several other purchases including sausage and aged New York steak. I could not wait to get home to try my aged T-bone. The marbling of love (fat) in this steak was spectacular. It was seasoned with salt & pepper and seared over a very hot charcoal fire. I have had a lot of great tasting steaks in my life and this one scored very highly. The beef flavor was so intense with lusciousness and tender to boot. Sometime you just get lucky on Meat Adventures. This was a meat find that made us grin. We shall return.
Panizzera Meat Company
3905 Main St.