Supermarket Perimeter - January 2022 - 32

Deli
Charcuterie
BY JENNIFER BARNETT FOX
ARTFUL AND INTENSELY CREATIVE, charcuterie can at first appear a
bit intimidating; but once the basic algorithm is understood, there's no
limit to its applications.
" Charcuterie is a cured meat version of the cheese plate - easy
and impressive, " said Evan Inada, charcuterie/partnerships director,
Columbus Craft Meats, Hormel Foodservice, Austin, Minn. " When you
look at the French origination, cooked and dry-aged salame is the star. "
Volpi Foods, St. Louis, offered a brief primer on the origins of
charcuterie, which is derived from the French word for preserved meal.
Similar to charcuterie is salume, an Italian term referring to a broad
category of Italian artisan preserved meats. Salumi are artisan craft
meats made of pork. Salami is a cured meat product made of ground
pork that's minced, packed in a casing and cured over time.
Authentic, experiential and convenient
The charcuterie experience begins with salame. It then builds with
accompaniments of cheese, olives and crackers, bolstered by a healthy
dose of creativity that's only limited to the imagination of the builder.
Variations on the charcuterie board continue to grow with breakfast
and brunch options that contain ham and salmon and accompaniments
of everything bagels. Wow-factor items further up the ante with
inclusions of pâté, terrines and mousse, nuts, pickled items and/or
chocolate served with red/white wines, beer or whiskey cocktails.
Pâté from Gilbert & Bernard Pâté and Specialty Foods, Brooklyn
Cured, New York, was named as a finalist for a national charcuterie
award. Its Wild Mushroom Pâté, a signature recipe in the brand's new
line of pâté, was created by Scott Bridi, charcuterie maker, and Hannah
Bae, his wife. Inspired by food and travel, Brooklyn Cured offers presliced
and bulk charcuterie, salami, sausages, hot dogs, deli and pâté.
Exploration and education into charcuterie often begins in the
Volpi continues
to meet demand
for new charcuterie
flavors from a more
adventurous
consumer base.
specialty shops before moving into retail. This begins with consumers
experimenting with Italian varieties before sampling offerings from
France and Spain and exploring local and regional providers in
their area, said Eric Richard, industry relations coordinator, IDDBA,
Madison, Wis.
Regardless of a preference for salami or salumi, curious consumers
are hungry for new flavors and convenient formats for snacking and
ingredient-style items. Volpi's pre-chopped Pancetta is a go-to item
for home cooks looking to upgrade weeknight family meals. Its recent
launch of Pepperoni & Chorizo Crumbles introduces a trending flavor
like Spanish-style Chorizo paired with fan-favorite pepperoni.
" The convenience in product format plays a big role in impulsivity, "
said Deanna Depke, marketing manager, Volpi Foods. " Shoppers are
constantly looking for things to spruce up their existing recipes. "
Volpi is seeing interest in Jamon Serrano, Prosciutto's Spanish cousin,
as well as Bresaola, a beef version that has a similar tender texture,
driven by early adopters in the Southeast as well as West Coast regions
who are pushing the demand for new flavors.
Respecting tradition
Guided by 100 years of Italian artistry, Columbus Craft Meats is at work
on a campaign to demonstrate the perfect charcuterie bite, complete
with accoutrements. The company's portfolio features trays and graband-go,
pre-sliced charcuterie that employs San Francisco's signature
fog to assist with the aging process of its Italian Dry Salame.
32 - JANUARY 2022
supermarketperimeter.com
VOLPI, OLLI SALUMERIA
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