Specialty Food Magazine

SUMMER 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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CHARCUTERIE STARS COMPILED BY NICOLE POTENZA DENIS buyers' picks Duck prosciutto, rabbit pate, nduja, and salami infusions like fig, truffle, and cider are headlining this category. Louise Converse, Artisan Cheese Company, Sarasota, FL • Benton's Country Bacon • Columbus Sopressata • La Quercia Berkshire Prosciutto • Olli Salumeria Napoli Salame • Olli Salumeria Toscano Salame Julie Biggs and Tim Bucciarelli, Formaggio Kitchen, Cambridge, MA • Formaggio Kitchen Boudin Blanc • Formaggio Kitchen La Belle Farm Duck Pastrami • Formaggio Kitchen Rabbit Pate • Pio Tosini Prosciutto di Parma • Salumeria Biellese Finocchiona PHOTOS (CLOCKWISE FROM TOP RIGHT): OLLI SALUMERIA; MARIA SAN ANDRES; FORMAGGIO KITCHEN; ROVAGNATI Emil Rufolo, Di Bruno Bros., Philadelphia, PA • Lomo Iberico de Bellota Dehesa Cordobesa • Nduja Artisans Nduja • Salumeria Biellese Petit Jesu • Smoking Goose Rabbit and Pork Cheek Pate • Smoking Goose South Cider Salame Alan Trick, Nala's Fromagerie, Green Bay, WI • Creminelli Tartufo Italian Salami • La Quercia Guanciale Americano • Olli Salumeria Calabrese Salame • Rovagnati Vellutata Mortadella • Underground Meats Pepperoni Olli Salumeria Wild Boar Salame Formaggio Kitchen Rabbit Pate 10 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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