We had the good fortune of connecting with Bill Miner and we’ve shared our conversation below.
Hi Bill, what do you attribute your success to?
I don’t know that I can pinpoint just one factor that is the most important, but rather several that combine into one. And that is the people that I have surrounded myself with. From my business partners to every employee that works to me, I can’t begin to explain the value that they all have to me for various different reasons. Whether it’s the person packaging salami at our wholesale facility or the person cooking breakfast at our deli and retail store or the person working at a farmers market booth or a partner who has invested both time and money into fueling the company, they are all invaluable to me and the success of our company and our brand. When you have the right people who believe in you as a leader, success tends to come naturally. And I count my blessings every single day to have been surrounded by an amazing team who firmly believe in the company, the products, the brand, and most importantly, in themselves to drive the successful operations of our business on a daily basis.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I believe that the American charcuterie products that il porcellino salumi makes are some of the finest in the country today. I think the high-quality pork and all of the spices and ingredients that we use in our recipes set us apart from the competition. I am proud of the awards that we have won along the way, very humbling! And I am excited about more growth for the company over the coming years.
Working with the USDA every day at our wholesale production facility is not easy at all. It creates its own set of challenges and problems to overcome. But our operations manager, Phil House, goes above and beyond what we could ever ask of him to solve these problems and overcome these challenges as well as being a terrific leader to the team up there.
I am also beyond proud of my team that dedicates themselves to the craft of charcuterie and putting out the best products that we can every single day. Opening your own business is not easy. It takes a lot of time, passion, dedication money and a bit of luck to make it successful.
Our company and brand are driven by an amazing team of professionals who truly care about what we are doing. Without them, we would not see the success that we have to date. When people try our all-natural brand of charcuterie, just know that you are eating a truly hand crafted and artisanal product and that you are supporting a small business!
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
In Denver, there are so many great spots to eat, I’ll get there in a minute. But if visiting the Denver area, you must go see Red Rocks Park and Amphitheater, preferably for a concert. A hike at Garden of the Gods in Colorado Springs is a must. I love going to the Denver Zoo with my family, it’s always a fun day. I love going to Denver Nuggets games at Ball Arena. And I really enjoy the mountain towns of Vail, Steamboat, Carbondale, Aspen, and of course, Basalt. Tine in Denver must include a day or two in the mountains!
Some of my favorite spots to eat in Denver include: Bruto, Fruition, Rioja, Ultreia. Hop Alley, Uncle, Pho Duy, Farmhouse Thai, Sushi Sasa, Carmine Lonardo’s, Pizzeria Lui, and tacos from numerous spots on Federal Blvd.
Who else deserves some credit and recognition?
I have to give a shoutout to my business partner Nate Taylor, who without his support and business advice we probably would not be where we are today. Nate and I went to culinary school together 20+ years ago. He got out of cooking a few years later and started a general contracting and land development company while I continued down my career path as a chef. We lost touch for a number of years, both got married and had two children. We reconnected shortly after our deli and retail store had opened in Denver. We came together to start the wholesale division of il porcellino salumi and I can’t thank him enough for believing in me and the company.
I also have to give a shoutout to my wife Elizabeth and our two children, Alexander and Preston, for believing in me, supporting me, and putting up with the long hours and constant travel. I couldn’t do this without you, and you all are the best!
From the Hip Photo for product photos Jeff Fierberg for head shots