We were lucky to catch up with Sam Maspero recently and have shared our conversation below.

Sam, thanks for taking the time to share your stories with us today Parents play a huge role in our development as youngsters and sometimes that impact follows us into adulthood and into our lives and careers. Looking back, what’s something you think you parents did right?

First and foremost, my parents have always been supportive of me. From applying to culinary school, to quitting culinary school, to working as a dishwasher, they always had my back. I also owe my success to the work ethic my parents instilled in me. I wouldn’t be where I am today without hard work, and due diligence. My Mom is still teaching at the age of 70, and my Dad was in law enforcement my whole life. I don’t remeber either of them ever taking a sick day, or complaining about working long hours or weekends. My Dad always encouraged me in the kitchen, and his passion gave me that spark at a young age. He was very much a “let’s see what’s in the pantry and make it work” kind of cook. That definitely helped grow my intuition, and feel for how ingredients work together. When starting this business venture my Mom grew peppers at home for my recipes, and even got her food handler’s card to help me in the kitchen when the times were tough. One of my new favortie memories is pulling a 12 hour shift with my Mom right next to me tying hundreds of knots on the sausages late into the night.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Ever since I was a kid I was obsessed with cooking shows, and this was well before the Food Network. In my early 20’s, a chef was starting to take the spotlight, and his name was Anthony Bourdain. I was a Corrections Officer when I read Kitchen Confidential for the first time, and it completely changed my life. In the fall of 2007 I quit my job of 3 years, drained my retirement fund, and backpacked my way around Europe for 6 weeks eating everything in sight. I came back to the states broke, and hungry for a career change. I applied at every restaurant in town for any back of house position I could get. I was willing to do anything just to get my foot in the door. I was eventually hired as a dishwasher at Chantal’s Bistro and Wine Bar in Georgetown, TX. I worked every shift I could, and picked up as many hours as they would let me. I followed the chef around begging for any sort of prep work, or anything that could start my transition out of the dish pit. He saw my work ethic, put a knife in my hand, and began to train me as cook. I worked my way up within a year to being his right hand man, and a full time line cook. From there, this career has allowed me to travel all over the U.S. working and living in places most people go to vacation.
It was in Steamboat Springs, CO at Bistro C.V. where my love for charcuterie really began. I worked with amazingly talented chefs that not only taught me how to work in fine dining, but also fostered my culinary curiosities. We dabbled with some offal, pickles, mustards, etc, but I wanted more. Doing duck prosciutto in the walk-in wasn’t enough for me anymore. So I aquired a used refrigerator from a friend, cleaned it, gutted it, and turned it into my first ever curing chamber. The chef allowed me to set it up in the back of the restaurant. Before I knew it, my charcuterie had made it onto the menu. Fast forward 7 years I’m back in the Austin area, and that obsession cured meats never left my brain. In the spring of 2021 I quit my comfy Executive Chef gig, and decided to follow my dreams of making charcuterie full-time.
My great grandfather owned a cafe in Temple, TX called The Moss Rose Cafe. To me, it was a no-brainer. I called all of my immediate family, aunts, uncles, cousins, etc, and asked if I could take on the Moss Rose mantel. With overwhelming support, Moss Rose Charcuterie was born.
All of our sausage is handmade with local ingredients, and packaged with labels designed by my friend and sister-in-law. I was lucky enough to have the restaurant industry in my blood, along with a great support system. I feel like if I put anything less than 100% into my charcuterie, it would be doing a disservice to everyone involved. It’s a small operation, but it has heart and soul through and through. Attention to quality and details is the name of the game for me. It means every piece of charcuterie we produce is going to be the best piece of charcuterie you will ever have.

We’d love to hear a story of resilience from your journey.

Most things about owning a business has been brand new to me, and every day that my doors are open is a testament to my resilience. From being denied over and over again for a business loan, finding an insurance group that covered dry-cured meats, waiting for my commissary kitchen to open due to construction delays, to navigating the seemingly endless red tape of the health department. I feel like from minute one, owning/running this business has been perpetual setbacks, but that simply means opportunities for me to rise above, put my head down, and make it work.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

Definitely my pride. I have had to unlearn acting like trudging through the muck on my own is normal. I have been fiercly independent my entire life, and for the majority I refused to ask for help. I was always the helper. I was the one that helped my friends and family, not the other way around. I was too scared to admit I ever needed any myself. This business has been a real eye-opener, and made me realize I definitely can’t do this on my own. Swallowing my pride, and asking for help has been my saving grace as of late. If it wasn’t for my friends and family, and me allowing them to bear some of this weight with me, Moss Rose might have never happened. I owe everything to my support system, and they can help me any time they want.

Contact Info:

• Website: www.mossrosecharcuterie.com
• Instagram: @mossrosecharcuterie
• Facebook: Moss Rose Charcuterie

Image Credits
Nickole Sharpe Josh Helms