The brand
Why MeatCrafters
Chef-built sausage, bacon, and cured meats from a Landover, Maryland kitchen. This page uses facts already published by MeatCrafters. It does not add awards, restaurant clients, or supplier names that are still being confirmed.
Chefs and the kitchen
Who makes the food
Chef Alex Mejia is Director of Production. Published company history describes him as a D.C.-area chef since 1998 who worked with Chef José Andrés before joining the company. He leads recipe and production work.
Stan Feder founded Simply Sausage after training with European-trained sausage maker Jan Van Der Lieck and studying Catalan dried sausages in northern Spain. Two of those recipes are still produced.
Restaurants that choose it
Named restaurant testimonials are not republished here until the current role and permission for each one are confirmed. A chef story is not a claim that a restaurant currently buys MeatCrafters.
The published history does say Chef José Andrés used Stan Feder's sausages in his restaurants, and that relationship is how Alex Mejia joined the company.
What is already documented
How it is made
Sausages are flash-frozen. Salamis are cured for 6 to 8 weeks on equipment imported from Italy. Spices are ground and blended in-house. The process page has the production account.
Where the meat comes from
Published sourcing names Vande Rose Farms for Duroc pork, Creekstone Farms for Certified Black Angus beef, and Thomas Foods for lamb. Duck for Duck Breast Prosciutto is described as Magret du Moulard from Hudson Valley farms. Chicken suppliers are not repeated here until operations confirms which name is current.
The company
Debra Moser and Mitchell Berliner joined Stan Feder in 2010, and the company became MeatCrafters. Debra Moser is Owner and President. Aaron Kushner joined in 2019 as a partner and general manager. Headquarters is 3900 Ironwood Place, Landover, MD 20785.