Founded in 1914 by Italian immigrants Constante and Margaret Panizzera from the Lake Como region, Panizzera Meat Co. began as a small butcher shop and slaughter facility in Occidental, California—a community that attracted fellow Italian immigrants from Tuscany’s mountainous, wooded regions. Constante dedicated his life to butchery, continuing well into his 80s, and passed the tradition to his son Joe, who later handed it down to his own son, Bob.
After nearly 60 years in meat processing, Bob retired in 2014, marking the company’s 100-year anniversary. Two longtime apprentices, Ryan and Josh, stepped in to carry forward the family legacy, mastering whole-animal butchery, sausage making, and, with Bob’s approval, taking over the business. Since then, they have expanded operations with two retail locations and a monthly subscription meat delivery service. Committed to the same quality and tradition that has defined the company for over a century, Ryan and Josh look forward to continuing Panizzera Meat Co.’s legacy for the next 100 years.
