Product Overview
Ginger & Dark Rum
About Underground Meats
In the heart of Wisconsin, Underground Meats was born from the idea of merging Old World curing techniques with New World creativity and Midwestern spirit. This artisan workshop, powered by a team of nine, oversees every stage of production—from butchery to shipping. Committed to exceptional charcuterie, they prioritize animal welfare and sustainable practices by partnering with local farmers who raise humanely treated, heritage breed hogs. Their meticulous process includes hand-crafted production, a 24-hour fermentation, and drying periods of 21 days to 6 months, earning them recognition from Bon Appétit, Saveur, and The New York Times, as well as multiple Good Food Awards.
