Specialty Food Magazine

Spring 2018

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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/950112

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Page 57 of 91

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

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