Sal do Engenho blends artisanal charcuterie and Canastra’s identity

Entrepreneur Wagner Morais creates Sal do Engenho, a brand that celebrates artisanal charcuterie and the Serra da Canastra region.

Amid the mountains and canyons of Capitólio, in the Serra da Canastra tourist region, a new flavor is emerging: the artisanal cured meats from Sal do Engenho. The brand is led by Wagner Morais, who turned his passion for charcuterie into a cultural and gastronomic project that honors local traditions.

From curiosity to purpose

The idea arose after a visit to Aprocan, in São Roque de Minas. Wagner learned that a space would be dedicated to charcuterie and began researching the craft. Without technical training, he started testing recipes at home, producing sausages, salami, and dry-cured ham. “When I perfected the ham recipe, I knew it could become a business,” he recalls.

The journey wasn’t easy. After losing an entire batch of peperone, he considered quitting. However, a trip to South Tyrol, Italy, organized by Sicoob Credicapi and Sebrae Minas, changed his view. “I saw how artisanal charcuterie reflects love and identity. I came back determined to give my production a soul,” he says.

Learning and professional growth

Back in Brazil, Wagner joined several training programs, including Artisanal Charcuterie by Sebrae Minas. The course helped him master curing, fermentation, and standardization techniques, ensuring both quality and authenticity. “It was a turning point that gave me confidence and business perspective,” he explains.

With support from Sebrae Minas, he structured the company, developed its visual identity, and obtained the municipal inspection seal. “I was just a dreamer who became an entrepreneur. Sebrae guided me through each stage,” he adds.

Flavor and Canastra identity

Today, carne na lata (meat preserved in lard) is the brand’s best-seller, popular among tourists looking for local products. Sold in 900-gram tins, it has become a regional souvenir. Other highlights include white-mold salami, reflecting the Canastra terroir, smoked tilapia, and dry-cured pork picanha, aged for 70 days.

More than a business, the brand represents Wagner’s commitment to the territory. “Charcuterie is salt, meat, and patience. It’s about knowing your ingredients, respecting time, and creating with love and purpose,” he concludes.

Discover the brand: @saldoengenhocharcutaria