State suspends popular Milwaukee salami-maker's license
MILWAUKEE - Bolzano Artisan Meats is about as mom and pop as they come.
Scott and Christin Buer are the husband and wife team behind this small batch, hand-crafted salami. They use a rare European method of fermenting and drying, rather than cooking pork.
"We make a very traditional salami," Scott Buer told TODAY'S TMJ4 reporter Tom Murray. "We're the owners and we're kind of the whole company. We have a little bit of friends and family helping us out."
The Buers now have boxes of product on hold in their non-descript Riverwest warehouse due to a dispute with the state.
"The product that we have here is safe," Buer said. "There's no safety issue. It's a labeling issue."
The Buers say they could be forced to throw out $50,000 worth of salami which represents months of hard work.
The Wisconsin Department of Agriculture, Trade and Consumer Protection suspended Bolzano's license.
"They made changes to the process for producing the product," said DATCP spokesperson Raechelle Cline. "We need to make sure that the process is verified as being safe for consumption."
The state is vowing to cooperate with Bolzano to get the salami back on the market.
"We're not allowed to relabel them yet and we're not getting a clear answer," Buer said.