Our Story

Our Story — From Mexico to Manhattan to Salo

Campas Meats began with one simple idea — family, flavor, and passion last forever.

Our story starts in Mexico, where I was born, and where food has always meant love, tradition, and connection. My family moved to the United States when I was just a baby, but my parents made sure that our home stayed filled with the sounds, flavors, and spirit of Mexico. Spanish was our first language, and food was how we kept our culture alive — big meals, loud laughter, and recipes that reminded us of where we came from.

As I grew up across the northeastern United States, I found another passion: music. By my teens I was DJ’ing in clubs, mixing beats, and eventually working as a radio personality. I met artists like Rihanna, 50 Cent, Mary J. Blige, and John Legend — chasing the dream hard — but something was missing. After years of spinning records and chasing microphones, I wanted something real I could build with my hands.

That’s when life took me to Alabama, where I discovered the deep soul of Southern BBQ. I worked my way up from bartender to head cook in a restaurant with a smoker big enough to feed an army. Every day I filled it with brisket, pork butts, chicken, and homemade sausages. I wasn’t a pitmaster by title, but I learned the craft — fire, smoke, patience, and pride.

During that time, I started filming my cooking on YouTube under the name Suaveboom. One day, another foodie channel called DolceFoodie left a comment — and that’s how I met her. My future wife. A gorgeous Finnish woman with a big appetite and an even bigger heart.

We met in New Orleans. From the moment I hugged her, I knew she was the one. We fell in love fast — long distance, airports, video calls — until the day I proposed to her in Nashville, on a bridge overlooking the skyline. We married soon after, first in the U.S., then again in beautiful Helsinki, Finland.

Together we worked our way up in the food industry — she became a manager, and I became a butcher’s apprentice, learning the art of meat from some of the best in the South. We lived in the heart of Nashville, right by Broadway, surrounded by music and smokehouses — a place where I truly found my calling.

We later moved to New York City, where I became a certified butcher and eventually a head butcher in Manhattan. We built a life in Spanish Harlem, walking Central Park every evening with our German shepherd, Rocky.

And then came our greatest blessing — our son, Rolli. His birth lit a fire in us. We wanted to create something lasting, something that carried our love story, our cultures, and our skills forward.

That’s how Campas Meats was born — in Salo, Finland, where we now call home. Our goal is simple: bring the best of American butchery and Mexican passion to Finland. Every sausage, every cut, every flavor we make carries a piece of our journey — from Mexico to Manhattan, from love to legacy.

At Campas Meats, we don’t just sell meat. We share our story — one bite at a time.