Labeling transparency is on the up-and-up as consumers seek sustainable, healthy options in all categories. No stranger to all things sustainable and transparent, Niman Ranch reminds consumers again that meat doesn’t have to come at a cost to the environment with its recently launched Certified Humane® prosciutto. At an event co-hosted by Bon Appétit Management Co., Del Monte Meat Co., and Edible Communities, Niman Ranch unveiled its Certified Humane prosciutto at the Commissary in the Presidio to more than 100 of Bay Area’s top chefs, media, and thought leaders, and was met with success.
“After tasting the Niman Ranch prosciutto and having visited several Niman hog farms, I’m thrilled to be able to offer our chefs a high-quality, domestically-produced prosciutto,” said Maisie Ganzler, Vice President of Strategy for Bon Appétit Management Co., in a press release. “The Niman prosciutto meets our high animal welfare standards, commitment to pork raised without antibiotics, and desire to support small family farms.”
Produced from a network of independent family farms raising sustainable heritage breed natural pork, Niman Ranch’s prosciutto is made with the simplest ingredients time-tested and approved: pork, salt, and time. Before aging for over a year–a process that removes the water and intensifies the flavor and color–the pork legs are highly marbled and coated in Sicilian Sea Salt to cure in the traditional old world Italian style.
“We developed this line to honor the time and care our farmers put into raising the animals,” said Jeff Tripician, Niman Ranch General Manager. “With so few ingredients, the pork you start with matters–a lot. The age-old process of dry curing high-quality product intensifies the flavor of our heritage breed pork and results in exceptional flavor.”
Niman Ranch prosciutto is third party certified under the Certified Humane® program and raised by a community of small, independent U.S. family hog farmers who adhere to some of the strictest animal welfare protocols in the industry including:
“I had no idea there would someday be 728 more farmers, hundreds of great chefs and something called Prosciutto,” said Paul Willis, Niman Ranch’s founding hog farmer–the first farmer to sell product to top chefs like Alice Waters at Chez Panisse. “To this day our hogs are raised by small, independent U.S. family farmers committed to sustainable and humane practices. I’m truly proud to see where we have come as a company–revitalizing rural America, supporting our farmers, and consistently offering the best quality product.”
The newly launched prosciutto joins a 23-item line of Genoa Salame, Capocollo, Hot Sopressata, Pepperoni, and Pancetta, and is offered in three snack pack varieties, lunch kit “Gourmet Provisions,” and in multiple retail and food service packages available to chefs immediately, with store offerings and online distribution through family run distributors coming soon.
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