Gourmet News

This Little Piggy Went to Il Porcellino Salumi

Published October 19, 2018

By Lorrie Baumann

Denver’s Il Porcellino Salumi, already starting to make a name for itself among the cognoscenti, is ramping up its production facilities. The company has just opened a new U.S. Department of Agriculture-certified processing facility in Basalt, Colorado, about 180 miles west of Denver, where it’s begun processing dry-cured and fermented salumi for the wholesale market.

Il Porcellino is already known in Denver for its retail store, located in the city’s Berkeley neighborhood, which is anchored by the Tennyson Street shopping district, fairly well known across the city for the artisan shops that make it a destination. The shop combines a deli and butcher shop that earns five-star reviews for Charcutier and Owner Bill Miner’s Head Cheese and for sandwiches like the Hoggie, which offers Genoa salami Pepperoni and Berkeley Ham and garnishes on a hoagie roll. The real aficionados recommend adding an optional portion of Crispy Pork Belly to the Hoggie for the full porky experience.

Il Porcellino makes dozens of different dry-cured products, including hams and many flavors of salami. “We make our own bologna. We make our own mortadella,” Miner said. “We do a wagyu beef pastrami that’s amazing. You name it – we’ve probably tried it.”

“We do our own pickled vegetables,” he added. “Everything except the bread is made in-house. We make our own mustard.”

The Berkeley store is only the first of the retail locations that Miner is planning. “Nothing’s set in stone yet, but there’s definitely going to be something in place next year,” he said of his search for another location in a similar Denver neighborhood.

Miner’s career as a charcutier is an evolution from his 20-year career as a chef. He learned how to cure meats in the months when business at the catering company he was running was a little slow. “It really stems from a passion for cured meats that I’ve had ever since being a young chef,” he said. “I definitely shared recipes with family and a number of friends who encouraged me to start the business.” He continued working on his recipes for another two or three years before opening the doors to Il Porcellino, and he’s now putting those recipes to use making products for the wholesale market. “There are two different aspects to the business,” Miner said. “We wanted to develop a brand name at the retail store before we developed our wholesale business…. We worked hard on making sure that we had a number of good base recipes before we opened the door, but we’re still trying to push the limits, make new things, develop new recipes and not rest on our laurels. We want to be a leader in the industry.” As part of the brand development, Miner competed this year in the 2018 Charcuterie Masters competition in New York City, winning the grand champion’s crown among charcutiers from across the U.S. and Canada with his Spiced Juniper Salami, Speck and a new Hot Link recipe. The Spiced Juniper Salami won the Dry Cured Salami category, chosen from more than 100 entries from across the country.

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With the opening of the Basalt facility in June of this year, Miner started making fermented and dried salumi for the wholesale market, selling to wineries and cheese shops – any specialty retailer offering a charcuterie platter or selling charcuterie at retail – as well as high-end restaurants. “We’re already having a hard time keeping up with the demand, because we did develop that brand name before we opened our doors,” he said. “We want to be a small, artisanal salumi maker. We don’t want to be a big company. We make everything by hand.”

His current flavors of salami available at wholesale include Black Truffle, a Genoa-style salami seasoned with Malbec wine and fresh Burgundy black truffles; Cacciatore, a hunter-style salami that includes caraway seed, coriander, garlic and red chile flakes and Diablo, which is a spicy Italian salami seasoned with toasted fennel seeds and both whole and ground Calabrian chiles. The current salami includes a Finnocchiona, the traditional Italian salami that’s redolent with toasted fennel seeds and fennel pollen as well as garlic and black pepper. Orange Pistachio is a salami seasoned with garlic and fresh orange zest and garnished with Sicilian pistachios.

Saucisson Sec is the traditional French-style salami with garlic, black pepper and wine. Miner also jazzes up with Saucisson Sec further in a recipe he calls Queso, which includes Haystack Mountain Queso de Mano, a handmade Manchego-style cheese made from raw goat milk by Cheesemaker Jackie Chang. Miner’s Spanish Chorizo is seasoned with Pimenton smoked paprika, garlic and oregano, and his Spiced Juniper, a 2018 Charcuterie Masters Grand Champion, innovates on tradition with juniper berries, coriander and fennel seed with Calabrian chiles for heat.

This fall, the Cacciatore, Diablo, Finnochiona and Spiced Juniper salamis will also be offered for wholesale in large-format sliceable versions. In addition, Miner will be offering Guanciale, which is dry-cured pork jowl seasoned with garlic, bay leaf and thyme, Pepperoni and Soppressetta, the classic spicy Italian salami with unctuous amounts of fat for a luxurious mouthfeel and garlic, black pepper, red pepper flakes and Malbec to give it depth of flavor.

Once the new facility is approved for the production of whole muscle cuts, expected in early 2019, he’ll add his Lonza, Wagyu Beef Bresaola and his Good Food Award-winning Coppa as well as Culatello and Prosciutto to his wholesale menu. Like the retail shop, all of the meat used in the facility is sourced from Colorado and neighboring Nebraska.

Miner also has plans to expand the business further in late 2019 to include cooked products such as Mortadella, Summer Sausage, Artisanal Hot Dogs and Wagyu Beef Pastrami. “We’re working directly with farmers and ranchers that are raising the animals properly,” Miner said. “Working with the best-quality animals helps us to create an awesome finished product.”

Seafood Jerky from OneForNeptune

Published October 19, 2018

By Lorrie Baumann

Seafood jerky? OneForNeptune Founder and Owner Nick Mendoza thinks it’s an idea whose time has come.
His OneForNeptune dried fish has a lot to recommend it to American consumers who want snack foods that offer healthy protein from a sustainable source along with interesting flavors, he says.

“One of the amazing things about working with seafood, and especially the fish we’ve chosen, is that it’s coming from wild fish, it’s U.S. domestic, and it’s from a fishery that’s truly sustainably managed,” he said. “As one of the best sources of selenium of any animal protein source, it’s sort of an underloved fish.”

His OneForNeptune fish jerky, which is offered in three flavors: Smoked Sea Salt & Juniper, Fiery Cajun and Honey Lemon Ginger, has, in addition to its flavor, about 1-1/2 times the protein of beef jerky, 30 to 100 times the Omega-3 fatty acids of beef and no saturated fat, Mendoza said. The fish he’s using is the West Coast Rockfish, a name given to a number of species of mild-flavored white fish with a medium texture. Available year-round, it’s often sold in supermarkets and on restaurant menus as Pacific Snapper.
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It comes from a West Coast fishery that was in collapse two decades ago, but recovery efforts since the 1990s have allowed West Coast Rockfish populations to rebound, and the fishery is now considered ready for commercial fishing – if Americans can be persuaded that it’s a fish they’re ready to eat again. “They’re only catching 24 percent of the scientifically-based quota for that fishery,” Mendoza said. “It’s an undervalued, underutilized resource. Fishermen that catch it don’t have a ready market for it.”
Mendoza thinks that recent growth in the American market for high-protein snack foods offers an opportunity for himself as a trained marine scientist to make an impact on the American food system – an idea that he took last year to Fish 2.0, a network of seafood industry professionals and investors designed to spur growth and innovation in the sustainable seafood business sector. From more than 200 applicants into the organization’s 2017 global pitch competition, OneForNeptune ended up in the finals after the 500 product samples that Mendoza brought to the meeting were gobbled up within 15 minutes. “The product that I brought with me went like wildfire,” Mendoza said. “On the way to the airport from the competition, I called a friend I’d worked with for a while and asked him if he’d co-found the company.”

Mendoza made his first commercial production run of 20,000 packages of OneForNeptune fish jerky this year. Each 2.2-ounce pouch sells at retail for $8.99, and each package has a QR code on its label that traces it back to the boat and the fishing ground where the fish was caught. The OneForNeptune website that’s at the other end of the QR code provides information on the fishery and the fisherman who caught the fish.

Mendoza is using an initial Kickstarter campaign as a way to raise both awareness and funds for his prototype production run. He expects to have the kinks worked out of the process and to be ready to ship his OneForNeptune fish jerky in October.
For more information, visit www.oneforneptune.com.

European Tradition Meets American Convenience with New Bob’s Red Mill Muesli Cups

Published October 19, 2018

Building on the success of its Oatmeal Cups, Bob’s Red Mill is helping consumers get a healthy meal on-the-go with its new Muesli Cups in three delicious varieties: Tropical, original Gluten Free and grain-free Paleo. All three are available now at Whole Foods Market® stores nationwide, the exclusive retailer of the new Bob’s Red Mill Muesli Cups.

The new Muesli Cups are easy to enjoy hot or cold, and made with the same clean, whole ingredients – rolled oats, nuts, seeds and dried fruit – as the European-style muesli that’s become one of the employee-owned company’s best sellers. The new Paleo Muesli Cup offers a grain-free alternative for people following a paleo- or primal-lifestyle, or those seeking a lower carbohydrate cereal option. Bob’s Red Mill first introduced a line of muesli 20 years ago, after Founder Bob Moore returned inspired by his travels abroad.

“I sat down to breakfast years ago, on vacation in the European countryside, and had my first taste of muesli. I loved it so much I decided to make our own,” said Bob’s Red Mill President and CEO Bob Moore. “I think I did the right thing. It seems customers are as passionate about our muesli as I am, often telling us we make the most authentic version they’ve found in the United States.”

More than half of Americans, 53 percent, according to The Hartman Group, eat breakfast alone. Taking a cue from the popularity of its Oatmeal Cups, and changing consumer habits, Bob’s Red Mill recognizes busy lifestyles are motivating people to look for nutrition-dense meals they can take with them. The Muesli Cups deliver 5 to 7 g protein, a good amount of fiber, low sugar, and are suitable for specialty diets like paleo and gluten free.
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“We sold more than 6 million Oatmeal Cups in 2017 alone, proving that people want a nutritious start to the day, but their priorities for a sit-down breakfast are changing,” said Matt Cox, Bob’s Red Mill’s Vice President of Marketing. “The new Muesli Cups makes one of our best-selling products more accessible than ever, giving people a boost of whole grain nutrition no matter where their day takes them.”

The versatile Muesli Cups can be enjoyed for breakfast and any time as a snack. Prepare hot like oatmeal by adding hot water or milk, serve cold with either yogurt, milk or plant-based milk, or refrigerate overnight with milk or a dairy alternative for easy overnight oats.

Bob’s Red Mill Muesli Cups are available now at Whole Foods Market stores nationwide at a suggested retail price of $2.49 per 1.41-ounce to 2.36-ounce cup, and for purchase online at www.bobsredmill.com.