How Lottie's Meats Is Elevating the Pork Category

Launching a CPG brand is always a grind. But reinventing a staple like pork sausage using premium cuts, chef-crafted recipes, and a 150-year family legacy? That is a whole new level of challenge.

In the latest episode of Shopify Happy Hour, Dan Cassidy sits down with Cassie Maschhoff, co-founder of Lottie’s Meats. Alongside her sister Chelsey, Cassie is on a mission to elevate pork through culinary craftsmanship.

What It Takes to Build a Modern Meat Brand

Cassie and Chelsey didn't just want to make sausage; they wanted to redefine it. By combining their Illinois farm heritage with Michelin-level technique, they’ve created a brand that stands out in a crowded (and often misunderstood) market.

In this episode, we dive deep into the "hard-won lessons" of the meat industry, including:

• The "Clean" Standard: Why they use only pork loin, pork shoulder, and real ingredients—and why they had to vet nine different co-packers to find someone who could meet those standards.
• The Denver Hustle: How they built early traction through brewery takeovers, farmers markets, and restaurant partnerships.
• The Logistics of Freshness: Real-talk on managing cold-chain logistics, short shelf lives, and the chaos of scaling a perishable product.

Beyond the "how-to," Cassie and Dan discuss why pork has earned a bad reputation and how Lottie’s is changing that perception one "Lottie" at a time. Whether you are an aspiring food founder or a foodie interested in where your meat comes from, this episode offers a transparent look at the intersection of agriculture and entrepreneurship.