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Columbus adds craft beer to its craft meats

Industry News

December 18, 2018

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The company's newest product launch adds the boldest flavor yet, India Pale Ale.

AMSA announces SALUMI 101 course at California State University-Fresno

Industry News

November 29, 2018

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SALUMI 101 will be held January 9-11, 2019 at California State University-Fresno in Fresno, CA.

Formulation Strategies | Breakfast Trends

Positioning breakfast meats for all eating occasions

Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Richard Mitchell

November 28, 2018

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Merchandisers can boost breakfast meat sales by offering wider varieties, positioning the proteins for all dining occasions.

Independent Processor's Prime Cuts

Salmon sausages and Kentucky Caviar

Industry News

November 13, 2018

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Shuckman’s combines the quality of an old-school butcher shop with the products of a seafood specialist.

Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni

November 12, 2018

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High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

2018 American Cured Meat Championships

2018 ACMC: BBQ Sausage (Specialty Class)

Interview with Dr. Dustin Boler of the University of Illinois

November 1, 2018

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This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.

Dan and Dave Glier with Their Mascot Mr. Goetta

Glier's Goettafest

A festival to honor one of Cincinnati's favorite foods is a four-day celebration of all things goetta.

Sam Gazdziak

October 29, 2018

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Each August, Glier's takes over Northern Kentucky's Newport on the Levee park for a four-day festival called Goettafest. The festival, which attracts more than 200,000 people, features game booths, two music stages, drinks, a children’s play area and, of course, goetta.

2018 American Cured Meat Championships

2018 ACMC: Small-Diameter Flavored Sausage Class

Interview with Robby Weyker of the University of Wisconsin-Madison

October 18, 2018

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ACMC competitors can show off their creativity with a specialty class like the flavored sausage category.

State of the Industry 2018

State of the Pork Industry 2018

Poised for long-term strike

Jason Menke

October 18, 2018

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If you want a pork industry outlook, the answer is largely going to be determined by who you ask.

Mike Eickman Discusses Hot Dog Judging at the ACMC

2018 American Cured Meat Championships

2018 ACMC: Emulsified Wieners Class

Interview with Mike Eickman, Eickman's Processing

October 11, 2018

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Which meat processor brought the top dog to the American Cured Meat Championships?

April 2019

The April 2019 issue of The National Provisioner features our 2018 Sourcebook. Other features include automated slicing machines, the role of education and training in sanitizing meat and poultry plants, and much more.

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Independent Processor

April 2019

Check out the April 2019 issue of Independent Processor, featuring our cover story on K’Nack, the appeal of home delivered meal kits, and much more.

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