Born and raised in rural Ohio, Bill Miner spent his youth visiting apple orchards, maple farms, and dairies. His parents had a large vegetable garden that helped him understand the value of knowing where your food comes from. It’s these simple things that paved the way for his path in the culinary world. Bill moved to Colorado in 1994, and began his culinary career working in various kitchens in Breckenridge and Boulder. He soon enrolled at the Art Institute of Colorado and graduated at the top of his class in 2001. Bill spent several years cooking for rock stars at Red Rocks, Fiddler’s Green, and Mile High Stadium while working as a sous chef for a backstage catering company. Bill eventually landed a job as the Chef de Cuisine for the Food Guy Catering Company in 2005. He helped transform the business from a “Mom & Pop” catering company into a multi-dimensional event design business. It was there that Bill found a passion for sourcing locally from Colorado and teaching himself whole animal butchery as well as the art of charcuterie. Bill developed recipes for things like mortadella, Berkeley ham, and beef braseola that are still used today at il porcellino salumi. After planning the business for three years, Bill opened the doors to il porcellino salumi in October 2015 and has received numerous accolades including Best New Deli, Best Sandwich Shop, 2 Good Food Awards 2017, and most recently won the Grand Champion at the nationally acclaimed Charcuterie Masters 2018 in NYC, beating out over 140 other competitors from around the country. In March of 2018, il porcellino opened its USDA Wholesale Facility in Basalt, Colorado allowing the company to produce its award-winning salumi under federal inspection so that it can be distributed all over the country. Bill enjoys traveling, fishing, and playing sports with his wife, Elizabeth and their two boys, Alexander & Preston.