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Summer Fancy Food Show Booth 2858
Summer Fancy Food Show Booth 1673
San Daniele prosciutto made from Italian certified pigs that are fed
with cereal and milk serum, which retails at $35 a pound. Or a fancy
cooked and smoked Swiss ham at upwards of $20 a pound."
The Trends
To understand what's happening in the charcuterie category, it's
important to look at several key elements that are helping drive
interest.
Flavor forward offerings. Producers are pushing the envelope to
both differentiate their meats and to tap into consumers' evolving
palates. This has given rise to meat products with f lavorful ingre-
dients such as black truff les and Parmigiano Reggiano as well as
smoky or spicy offerings.
"While salumi is not seasonal, producers creating small,
limited-edition f lavors are not only standing out but also are helping
to create demand and seasonality," notes William Marshall, retail
manager, Zingerman's Deli, Ann Arbor, Michigan.
Marshall says there is a 'chef-approach' movement to f lavoring
salami and companies like Olympia Provisions, Olli, and Creminelli
are leaders in the category. "Creminelli Blue Heaven with Blue Cheese
from Rogue Creamery, Olli Tartufo made with black truff les, and
Olympia Provisions Loukanika, a Greek-style salami f lavored with
garlic, cumin, orange zest, are great examples."
While global f lavors will always be attractive, taking advantage
Hellenic Farms Pistachio &
Cinnamon Fig Vegan 'Salami'
SPRING 2018 59
