Chelsey and Cassie Maschhoff grew up on a sixth-generation hog farm in rural Illinois, where they ran lemonade stands, wrote school plays, and briefly opened a bakery for visitors to the farm. None of those ideas lasted, and their parents encouraged them to look for opportunities off the farm. Chelsey went to the Culinary Institute of America and cooked in award-winning restaurants while Cassie landed in Silicon Valley. Years later, they kept finding themselves explaining por
Chelsey and Cassie Maschhoff grew up on a sixth-generation hog farm in rural Illinois, where they ran lemonade stands, wrote school plays, and briefly opened a bakery for visitors to the farm. None of those ideas lasted, and their parents encouraged them to look for opportunities off the farm. Chelsey went to the Culinary Institute of America and cooked in award-winning restaurants while Cassie landed in Silicon Valley. Years later, they kept finding themselves explaining pork to colleagues and friends over dinner, one conversation at a time.
In 2024, they started Lottie's Meats. The sausages use pork loin and pork shoulder, sourced from a network of family farms like the one the sisters grew up on. No nitrites, nitrates, or artificial preservatives. Chelsey handles the recipes, pairing the premium cuts with bold spice blends and techniques she picked up in restaurant kitchens. The sisters can trace every cut back to the farm it came from.
