In the latest episode of Up+Adam, we delve into the rich history and innovative approach of Cattaneo Bros., a cornerstone of San Luis Obispo, Calif., expertly led by owner Katelyn Kaney. Celebrating its 75th anniversary in 2022, Cattaneo Bros. remains deeply rooted in the community, maintaining its lean operation that specializes in jerky, beef sticks, and European-style sausages. Despite operating out of the same 5,000-square-foot building since 1970 with about 25 dedicated employees, Katelyn Kaney reflects on the company's surprising volume within limited space. Maintaining a hand-crafted approach, the manufacturing process reflects a commitment to quality, from hand-pressing and marinating to meticulous packaging and quality control.

Kaney's journey intertwines personal resilience and business acumen, taking the reins of Cattaneo Bros. after the untimely passing of her parents. Through engagement with communities like Team in Training and CrossFit, she discovered new avenues for personal and professional growth, reshaping the company's trajectory. Embracing the evolving landscape of health and wellness, Cattaneo Bros. emerged as a staple for athletes and health-conscious consumers alike. With accolades as the official meat snack for professional and college teams, Kaney's vision extends beyond mere sustenance, fostering connections and memories through Cattaneo Bros.' premium offerings. As the company looks towards nationwide expansion and heightened online presence, its legacy of quality and community remains steadfast, echoing the sentiment that Cattaneo Bros. isn't just about making jerky—it's about embracing life's journey, one delicious bite at a time.

Listen as we take a tour through the process, chat with Katelyn, and literally SEE HOW THE SAUSAGE IS MADE!

New piece on Katelyn from Meat&Poultry HERE

Cattaneo Bros Website HERE

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