Dave Peterson is the president of the board of directors for the Corralitos Meat and Sausage Company, home to the county’s famous cheesy Bavarian sausages, Bloody Mary fillet tails and much more. We caught up with Peterson on a busy day, after he finished making his weekly schedule for his employees.
SCW: Is it hard doing so many different kinds of meats?
DAVE PETERSON: It gets challenging at times, sure. But when you’ve been in the business long enough, you make it work.
How long have you been in the business?
I’ve been here 38 years. I was a sophomore in high school when I started. I never would have thought I’d still be here. I worked by the original owner Joe Cutler’s side. I started getting more hours, and found out what the recipes were. The next thing you know, I’m in the hot spot.
When did you start putting cheese in your sausages?
That goes way back, probably 30 years ago.
What’s your favorite thing to eat you sell?
Probably the cheesy B. The flavor’s real good, and it’s made with real cheddar cheese. No imitation in it or anything. We buy it in 40-pound blocks.
How do you make good tri-tip?
That’s an easy one. It all starts with getting quality meat. Don’t get second-hand. Don’t buy it frozen. Get it all fresh every week. There’s an old saying: crap in, crap out. I learned that from Joe. Boy, was he right.
Are you well known out of the area?
Oh yeah, we’ve got Monterey Peninsula all the way to over the hill—San Jose area. And with our shipping we go all the way to the East Coast.
Have you thought about hiring a mascot in a wiener suit?
No, I don’t think I’ll go that far. I’ll pass on that one.
What is fire season going to be like in the Corralitos Mountains this year?
You know, with all the lack of rain, it sure is dry up in the mountains. I sure just hope people are careful, that’s all.
