This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Consumer trends like keto, paleo, high-protein, and others have converged in recent years to help fuel soaring sales of jerky and other meat snacks. With more than three-quarters of a century’s worth of experience producing handmade jerky, sausages, and meat sticks, Cattaneo Bros. has been at its craft long before those diets were trendy.
Snack Food & Wholesale Bakery recently spoke with Katelyn Kaney, CEO of Cattaneo Bros., to learn more about the company’s history, growth, and commitment to providing meat-loving snackers with carefully crafted products.