C
onsumers are increasingly willing to spend extra for quality, authen-
ticity, and variety in specialty meats and cheeses—and this is push-
ing the deli meat category toward major growth and opportunity.
From heritage meats to bold flavors to plant-based
options (fig "salami" anyone?), specialty options are
helping to drive consumer interest and boost sales.
BY NICOLE POTENZA DENIS
A Cut Above
Contemporary
C h a r c u t e r i e :
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI
Photos (opposite page from left to right) Formaggio Kitchen
Crespone; Carlito's Cocina Chorizo Seco; Schaller & Weber
Touristenwurst Salami Ring; Black Kassel Salami Whips;
'Nduja Artisans Salumeria Salame Di Manzo (above).
SPRING 2018 55
