Artisanal Solutions / By trade / Software for Charcuterie Makers

For charcuterie and salumi makers

Software for charcuterie and salumi makers

Drying rooms, weight loss targets, HACCP records and cured meat that ships to shops and homes. We set up batch tracking, food safety records, shipping and wholesale for salumi makers.

Get a plan and a priceSee how it works

Built for charcuterie and salumi makers. Set up for you, on the tools you already use.

Drying room
4In view
1On track
1Needs you
BatchProductHungWeight lossStatus
S-1021 Fennel salami Oct 21 36% Ready
S-1028 Calabrese Oct 28 29% Drying
S-1102 Finocchiona Nov 2 18% Drying
S-1015 Capocollo Oct 15 31% Check casing
Built around your drying room and the tools you run.

Where salumi makers start

  • Food safety and traceability

    HACCP records kept as you work

    Weights, pH, water activity and room readings logged against each batch, so your HACCP records are complete before the inspector asks.

    • Critical control points per batch
    • Room temperature and humidity logs
    • Lot traceability to the hog
    Food safety and traceability

  • Inventory

    Know what is ready in the drying room

    Batches tracked from hang date to target weight loss, so only finished salami reaches the store and wholesale accounts.

    • Batches by hang date
    • Weight loss against target
    • Released lots only on sale
    Inventory and lot tracking

  • Shipping

    Ship whole and sliced the right way

    A packaging spec per product: whole dry-cured salami in a standard box, sliced and fresh items with cold packs and early-week ship days.

    • Spec per product type
    • Cold pack rules for sliced and fresh
    • Discounted labels
    Shipping and cold chain

  • Wholesale ordering

    Cheese shops and restaurants reorder

    Case pricing for shops and chubs for restaurants in a portal, with released lots only and statements on terms.

    • Case and chub pricing
    • Standing orders
    • Net terms per account
    Wholesale ordering

Works with what you already run

Already on one of these? We work with what you have before suggesting a switch.

  • Craftybase
  • FoodReady
  • Shopify
  • Square
  • ShipStation
  • Faire
  • QuickBooks Online
  • Google Sheets

See what this looks like for your business

Tell us what you make. We send back a short plan and a price.

Get a plan and a price

How it works

  1. Tell us what you make

    What you make and what you use now. A spreadsheet and a Square account is a fine answer.

  2. Get a short plan

    Keep this, replace that, connect these, and the cost.

  3. We set it up

    Setup and migration done for you. You approve before anything goes live.

  4. Run it or hand it off

    Take it from there yourself or keep us on for the upkeep.

A good fit if

  • Your HACCP records live in a binder by the drying room
  • You weigh batches on paper and do the math by hand
  • Shops want sliced product shipped cold

Questions

Do salumi makers need a HACCP plan?

In the US, meat products made for sale are usually regulated by USDA FSIS, and inspected establishments need a HACCP plan with records for each batch. For dry-cured products that often includes weight loss, pH and water activity.

How do I track weight loss in a drying room?

Weigh each batch at hanging and on a schedule, record it against the batch, and flag it when it reaches the target set in your plan. Software does the math and keeps the record.

Does dry-cured salami need to ship cold?

Whole, shelf-stable dry-cured products often ship without ice. Sliced, fresh and semi-dry items need cold packs. Follow your label and your HACCP plan.

Can I sell my charcuterie on Madeline's?

Yes. Madeline's lists independent salumi and charcuterie makers on commission, and you ship your own boxes.

Get a plan and a price

Tell us what you make and what you use today. A spreadsheet and a Square account is a fine answer. We reply by email with what we would keep, what we would change and what it costs.

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