On this episode, we have Eric Gutknecht who is the President and CEO at Charcutnuvo.

Charcutnuvo is supporting regenerative agriculture with their Regenerative Organic Certified® beef sausages and they are working to transition their entire product portfolio of beef, chicken, and pork sausage products to ROC™.

In this episode, Eric gives us the real scoop on “how the sausage is made.” We cover his family’s five-generation history in sausage making, his sausage-making training in Europe, and what processes the brand implores that set them apart from the competition. 

Eric also gives us the lowdown on the regenerative organic beef they’re sourcing, how adding the ROC™ certification to their products has boosted velocities, plus what it’s going to take to see more regenerative sausage at your favorite retailer.

Episode Highlights:

🌭 Five generations of sausage-making

↗️ Going from natural to organic to regenerative organic

🏆 What it takes to make better sausage

🍖 Maximizing carcass value and utilization

🦘 Sourcing ROC™ beef from Australia

🤑 Their 25% sales increase post-certification

💪 How Natural Grocers supports regen brands

🔥 New regen products coming in 2025

🥳 Securing ‘menu mentions’ to increase regen awareness

🎯 Why regen potential is equal to retailer commitment

Links:

Charcutnuvo

Regenerative Organic Certified®

Natural Grocers

Hewitt Foods

National Restaurant Association

True Food Kitchen

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