Expanding its popular line of charcuterie offerings, Brooklyn Cured recently added five new items to its portfolio and its Gilbert & Bernard Pâté line.
“When we create new items, we want to set them apart from what’s widely available, but also get ahead of the curve with flavors and attributes that resonate with consumers,” commented Scott Bridi, the Founder of Brooklyn Cured, on the latest additions to the company’s portfolio.
These new products come to market just in time for buyers to preview them at the International Dairy Deli Bakery Association (IDDBA) and the Summer Fancy Food Show (SFFS) in June. According to the release, the five new products were developed based on consumer trends and sales of successful items in the Specialty Charcuterie category.
Expanding its Presliced Beef Charcuterie line, the company added Spicy Bresaola with Calabrian Chili and Tuscan Red Wine Beef Salami, an all-beef salami with red wine, garlic, and herbs.
Joining the Salami Chubs line is Black Truffle Salami Chub, a pork salami with fresh Italian black truffles.
For its Gilbert & Bernard Pâté line, the company added Bistro-Style Mousse with Cognac, a pork-free mousse with cognac and warm spices. White Truffle Mousse also joins the mix, a pork-free mousse with nutty white truffles.
The new items are available to ship to stores in July, giving retailers time to add them to Holiday Sets. To chat with the Brooklyn Cured team—and to sample these for yourself—stop by booth #3555 at IDDBA and booth #440 at SFFS.
Keep a tab open for Deli Market News as we report on the latest.
