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Supermarket deli merchandisers seeking to bolster meat and poultry activity must break from tradition. With sales of bulk meats declining, it is imperative for retailers to liven up selections and branch out from emphasizing historically popular items in the bulk meat case, analysts say.
Stores that used to carry little more than ham, turkey breast and roast beef now include deli specialties like coppa, prosciutto and ‘nduja – European delicacies that have found new popularity in the U.S.
This short course is designed for the professional chef or anyone in the food industry that wants to learn the art and science of make high quality cured meats.
In this video interview, Dr. Phil Bass, meat scientist at Certified Angus Beef LLC, discusses how meat science can improve charcuterie and artisanal meats, during AMSA’s Reciprocal Meat Conference in San Angelo, Texas.
Master Salumi Artisan Cristiano Creminelli brings his award-winning salami and prosciutto to American food lovers with his new Sliced Charcuterie line.
