About the BMC
Meat is a beautiful thing
Burnheimer Meat Company was born out of necessity. The need to provide the community with healthy, local meat.
It began by Burnheimer making sausage with his German Grandmother in Pennsylvania when he was a kid. Burnheimer started working at Gathering Together Farm in Philomath, OR in 2009. It was there as well as stages in Portland, OR at Laurelhurst Market and Old Salt Marketplace that Burnheimer realized there was a great need for butchers, processors and charcuterists. BMC started in 2011 in the kitchen of GTF. Since, BMC has grown and moved into its own facility, Brad won Iron Chef Eugene 2013 and continues to collaborate with local farms, breweries, wineries and cider houses. The sourcing and attention to detail is what sets BMC apart.
The Salami Logs: a note
The Salami Logs are a snapshot into the Burnheimer Meat Company. They’re a journal, a learning tool, a record book and a celebration of my work and passion for the business and artistry of charcuterie. Thank you for reading. – Brad