I may be a pescatarian, but that doesn’t stop me from understanding the charcuterie board allure. As I’ve watched the cheese and meat board trend continue to flourish, my time as a trade news writer has deepened my appreciation for the artisanal companies bringing these products to market. (And, of course, I tell my meat-thusiast friends all about them.) One such company I had the honor of speaking with was Black Kassel, whose Director of Sales, Dave Brandow, took me on a tour of the company’s latest endeavors.
“What we’re showcasing here is our very authentic, Central European salamis that are cold wood smoked for a minimum of six days and then left to further dry age at least 28 days after that,” Dave remarked as we broke down the process. “These salamis have been in many delis across the nation for a long, long time. What we’re doing right now is bringing it in to more convenient, consumer-friendly package formats.”
As convenience continues to climb as a trend—just as charcuterie does!—it’s little wonder that Black Kassel released such products as its Charcuterie Trio.
The Trio makes crafting a charcuterie board that much easier for on-the-go consumers.
“We’re also bringing our meat snacks innovation, with two special LTO [limited-time offer] flavors. In May and June, you should see in your stores a Honey Bourbon Salami Whip, and we’re going to follow that up in July and August with a Hatch Chili Pepper Salami Whip,” Dave shared.
Exciting times ahead! To see more, watch our exclusive video above.
