Where prosciutto is concerned, region plays a big part in the dry cured ham’s characteristics and flavor. Prosciutto di San Daniele, which comes from the northern Italian region of Friuli-Venezia Giulia, has a melt-in-your-mouth texture, […]
Deli meat sales are usually strong in the spring. This is when schools are still in session and the weather turns nicer in many parts of the country, allowing for people to plan picnics and […]
Salami has a long and rich culinary history pre-dating the Roman Empire. The word’s origin is rooted in the Latin word salumen, meaning to salt. Justabout every region or town had its own recipe, with […]
Say the word ‘deli’ and for many it’s the classic image of whole cured hams, long netted salamis and fat finger-like sausages hanging invitingly over glass fronted cases that comes to mind. Meats indeed are […]
The nearest airport is the Pau Pyrenees, located in the commune of the department of Pyrenees-Atlantique, our entry into the Basque country and the place our search for the treasure called Jambon de Bayonne—one of […]
With today’s strong economy, consumers are trading up in the deli. This is the perfect opportunity for the department to raise the bar and get into the game with charcuterie. Derived from the French term […]
Delicate, yet bursting with rich flavor, prosciutto is one of those foods that is becoming more well-known due to widespread appeal. Wrapped around melon, spread atop pizza or consumed on its own, the dry-cured ham […]
Today’s delis are increasingly becoming a place for more out of the ordinary products, especially when it comes to meats. The beauty of specialty meats? “Their simplicity,” says Deanna Depke, marketing manager for Volpi Foods, […]
Ham can sometimes seem to be overshadowed by turkey and roast beef in deli departments, but cleaner labels and innovative varieties have meant added attention for this meat category. Deli ham’s ethnic flavors are a […]
One thing’s certain: meats like roast beef aren’t getting out of dodge, notes Roxanne Johnson, president of RJ & Associates in Houston. “Consumers aren’t giving up beef, poultry or pork. Meat is here to stay,” […]
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