Brand & Identity
3 shown / 3 totalHeritage-modern positioning for a Washington, DC small-batch cured meats brand. The brand line "Modern meats made the old school way" anchored a system that rejected both the Victorian-butcher and the apothecary-minimalist defaults of the category. Black-label utility, honest ingredient lists at product-name scale, documentary photography in camp light.
Logo & Marks
#logo-marksOutline wordmark plus a badge family: the Epic Flavor meat-tag, the Brine-Smoke-and-Slice DMV roundel, and the stacked NAKED BACON modifier-noun lockup that holds for every product-name extension (EPIC PASTRAMI, TURKISH-D BACON, SMOKED TURKEY).
Content & Editorial
3 shown / 3 totalThe End of Summer Meat Up: a month-long event series across DC breweries and restaurants (Ivy and Coney, Hellbender, 3 Stars, Republic Restoratives, Cotton and Reed), carried by ticket-stamp posters on the Bone White ground, giveaway tickets, and black totes running the wordmark and the SMOKE MEAT EVERY DAY line.
Photography & Film
4 shown / 4 totalDocumentary photography direction in two registers. The 2018 launch shoot placed the line against camp-grade accessories: enamel mugs, brown eggs, scout-print matches, slate counters. The follow-on series took the brand into the wild: the kamado grill in the garden, charcuterie boards at the table, sandwiches at the restaurants that stock the line. The brand never sits on white seamless.
Environmental & IRL
3 shown / 3 totalHalf-pound vacuum-sealed packaging with a square black label carrying the wordmark, tagline, ingredient list, certification stamps, and brand mark in a single planar composition. The label was designed to read from the shelf at four feet and from the hand at six inches without changing register. The lockup geometry extends across the full product line.
Smoke Meat Everyday.















