On today’s show I sat down with Mark LaFay, founder of Old Major Market.
Mark shares how he went from being a trained technologist from Purdue and concert promoter in the early 2000s, booking shows for bands like Paramore, My Chemical Romance, and Hatebreed, into building a meat business rooted in community and sustainability.
After years in music, PR, and tech, he pursued meat in 2016 using a lean minimum viable product approach, starting with small-batch bacon sold through neighborhood Facebook posts and weekly pickup from a truck.
Old Major grew via farmers markets, online ordering, prepared meals, and eventually shipping, all while navigating inspection rules, trademark hurdles, and pandemic-driven demand. By 2023, Mark went full-time with Old Major, cut unprofitable distribution, expanded into a larger facility, and focused on bacon and sausage, seasonal items and wholesale growth.
If you like this episode and want to hear more Get IN. episodes where I interview Hoosiers making a difference, visit getindiana.com/podcast.
You are going to learn about:
The Founding of Old Major Market
Old Major Market’s Growth Strategies
Why Old Major Market Focused on Bacon and Sausage Over Other Meats
Thank you to our partners:
NCW
Jameson Camp
Check out these great clips from the show:
01:20 Guest Introduction: Mark LaFay, Old Major Market
02:36 Booking DIY Concerts
05:55 Wild Shows and Flops
09:18 Touring and Managing Bands
11:22 Tech Marketing Hacks
13:57 Leaving Music for Tech
16:48 Startup Burnout to Meat
19:16 Bacon as MVP
19:53 How to Cure and Smoke
23:49 First Sales and Momentum
25:35 Lean vs. Waterfall Mindset
28:02 Becoming the Bacon Guy
29:11 Handmade Bacon Value
30:04 Early Growth Metrics
31:11 Naming Old Major
34:04 Trademark Close Call
37:00 Side Hustle Reality
37:54 Inspections Explained
40:16 Pickup Truck Model
41:26 Take and Heat Expansion
42:35 Sourcing Local Meat
44:23 Mentor Kills Retail Plan
48:40 Pandemic Demand Surge
50:58 Grants and Automation
52:21 New Facility Buildout
54:42 Market Wagon Scaling
56:53 Profit Focus in 2023
59:08 Defining Local Food
01:00:18 Scaling Back and Shipping
01:01:26 Wholesale Growth Milestones
01:04:27 Pandemic SKUs and Charcuterie
01:07:11 Writing For Dummies Books
01:11:39 Future Plans and Best Sellers
01:15:29 Where to Buy in Indiana
01:16:55 Pinch Me Restaurant Moments
01:18:00 How to Learn Meat Craft
01:20:00 Why Indiana Feels Like Home
01:21:05 Old Major Music Festival
01:23:44 Hidden Gems and Hoosiers
