From Dry Coppa, Prosciutto, and Secchi, the protein provider details the new innovations happening on charcuterie boards
There’s a whole wide world out there, and in it, lies an endless amount of possibilities to up the eating experience across foodservice and retail. Columbus Craft Meats recognizes this, which is why the protein provider is leaning into helping customers across the supply chain—from its retail partners to the end-consumer—understand the intricacies of charcuterie pairings.
While at last month’s Winter Fancy Food Show (WFFS), I stopped by Columbus Craft Meats’ booth to chat with Jerry Silva, Territory Sales Manager, and see if I could pick his brain on the latest pairing innovations the company is introducing.
“We do it the same way they’ve been doing it for 102 years here in North Beach. Everyting is dry cured, we use fresh quality ingredients, and we never cut corners. From Dry Coppa, Prosciutto, Secchi—charcuterie is the rave, it’s the future, and pairing up these different flavor profiles not only shows how creative you can be, it also creates a wonderful unique experience for you and your family and your friends,” Jerry shared with me in regards to the end-consumer.
He specifically recommended building charcuterie boards with both spicy and sweet heat elements as a way of challenging other consumers to go beyond those flavors they normally wouldn’t pair together. This creates a stronger flavor profile and builds a memorable experience.