Cured meats and innovative jerky are set to debut at the Summer Fancy Food Show, kicking off this Sunday, June 25, at the Javits Center in New York.
Brooklyn Cured will launch two offerings that extend its Salami Trios product line. They are:
• Italian Salami Trio featuring Sweet Soppressata, Hot Soppressata, and Finocchiona
• Beef Salami Trio featuring Smoked Beef Salami, Spicy Beef salami, and Tuscan Red Wine Beef Salami
The brand will provide samples of the items at Booth #751. They will retail for a suggested $11.99-$12.99.
“Food is very personal to us,” said Brooklyn Cured founder, Scott Bridi, in a statement. “As a company and a charcuterie producer, we are true to our Brooklyn Roots.”
Rovagnati will showcase its newest nitrate-free charcuterie enhancers, part of its Paolo Rovagnati line. The meats are produced in Italy and sliced in the U.S. They include:
• Salame Milano
• Salame Napoli
• Hot Soppressata
• Classica Mortadella
• Prosciutto Crudo
• Prosciutto Cotto Classic
• No 1. Salami Sticks
“We at Rovagnati are thrilled to be highlighting our new Paolo Rovagnati line of meats at SFFS,” said Giovanni Quattrone, CEO of Rovagnati North America, in a statement. “Our commitment to crafting exceptional flavors and honoring Italian heritage finds its perfect stage at the show and we look forward to sharing that quality commitment with attendees.”
The products will be on display at Booth #2619.
Side Project Jerky will share its newest beef jerky flavor: Cheesesteak. The offering will be added to its jerky line that also includes flavors inspired by Ethiopia, Vietnam, and New Mexico.
“Look near and far and you won’t find another Cheesesteak jerky,” said founder Marcos Espinoza, in a statement. “We needed to change that. Not just for me, but for the rest of the world. I’m pretty sure that a portable version of a Cheesesteak is a dream that everybody has.”
Side Project Jerky’s complete line will be available to sample in the New Now Next area, which will house some of the newest products from incubators and startup companies.
Attendees interested in charcuterie should plan to attend the Charcuterie Chalet Showdown Pavilion Pop Up event on Tuesday, June 27 at noon near the Deli Pavilion’s Lower Cheese Side. Audience members will compete in a series of 10-minute challenges against Chef Brooke Siem, a Food Network “Chopped” Champion, cookbook author, and owner of NYC’s Prohibition Bakery.
Related: Innovative Baking Mixes to Debut at Show; Living 'La Dolce Vita': Q&A With Giadzy President, COO.