Deli Meats

When Salami Goes High End

The COVID-19 pandemic has played havoc with consumers and the companies that serve them. It also has led to subtle but impactful shifts in their habits and preferences. Some producers in the artisan salami field […]

Deli Meats

A Check Up on Chicken

Volatility in the food market generated by the pandemic continues to be evident in essentially all segments from farm to fork. One of the most evident places where the negative impact is being felt is in […]

Deli Meats

Mastering Mortadella

Mortadella. The name rolls off the tongue – just like a wafer thin slice of the silky smooth pork luncheon meat melts in the mouth. Similar in appearance to bologna, mortadella is a deli meat, […]

Deli Meats

Charcuterie: What’s Old is New Again

All of a sudden, charcuterie boards are all the rage. They’re taking over restaurant menus and Instagram feeds… and increasingly, supermarket delis. But charcuterie, the French term for the culinary art of preparing meat products […]

Deli Meats

A Meaty Situation

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 […]

Deli Meats

The Art of Artisan Salami

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 […]

Deli Meats

Jambon de Bayonne

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 […]