Night and Day. Bay Bridge, San Francisco, CA.

Chef Ryan Farr spent years working as a classically trained chef only to realize one day that his passion for all things butchery afforded him a creative outlet beyond the confines of a restaurant experience. As a result, Ryan and his wife, Cesalee, founded 4505 Meats in January of 2009.

Ryan and Cesalee have dedicated themselves to creating products with bold flavor and top-notch quality, adding their own unique touches to traditional meaty products like hot dogs and burgers.

The most portable and, perhaps, most addictive of Ryan’s flagship products are his 4505 Chicharrones, which he calls “irresistible clouds of puffy pork magic, seasoned with only the finest chilis, sugar, and salt.” They are part of the 4505 Swine So Fine Product Line.

For those who think chicharrones can get too greasy, Ryan’s melt-in-your mouth recipe is the manifestation years of experimentation and incorporates the use of locally sourced rice bran oil, which creates a delicately clean and delicious finish.

We can’t get enough.

Letterpress poster by Hatch Show Print. Photograph by Hilary Kline.