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Volpi Foods Partners With Local St. Louis Restaurants to Celebrate the Award-Winning Heritage Prosciutto

Volpi Foods Partners With Local St. Louis Restaurants to Celebrate the Award-Winning Heritage Prosciutto


ST. LOUIS, MO
Thursday, October 8th, 2020

Collaborations are the bread and butter of the specialty foods industry, and when we hear of companies partnering with restaurants, our news writer ears perk up. Volpi Foods recently announced its own collaboration with top St. Louis, Missouri, restaurants to highlight its award-winning Heritage Prosciutto.

Deanna Depke, Marketing Manager, Volpi Foods“Many of our Volpi customers see our products in the grocery stores, but we knew that our talented St. Louis chef community would come up with some delicious creations to highlight our Heritage Prosciutto beyond a charcuterie plate,” remarked Deanna Depke, Marketing Manager. “We are excited to kick things off with Rick Lewis who emphasizes the importance of locally grown ingredients.”

The flagship product recently won gold at the Specialty Food Association’s (SFA) 2020 sofi™ Awards, a press release noted. Each week, a different area restaurant will use this award-winning product in a new special, starting with the ultimate indulgent breakfast creation from Chef and Owner Rick Lewis at Grace Meat + Three.

Volpi Foods recently announced its collaboration with top St. Louis, Missouri, restaurants to highlight its award-winning Heritage Prosciutto

In what sounds too good to be true, Lewis developed the “Pablo Pigcaso,” a breakfast sandwich made with Heritage Prosciutto and fried mortadella, white American cheese, hot sauce aioli, a sunny up farm egg, bread and butter pickled peppers, and greens braised with guanciale on a fresh-baked biscuit. (Can you sense my drool through the screen?)

For every sandwich sold, Grace Meat + Three will be donating $1 to Adams Elementary School, a local school near Grace Meat + Three in need of PPE as kids return to school. Volpi in turn will be matching each donation dollar for dollar.

In order to bring this premium product to life, Volpi begins with fresh Raised Responsibly™ 100 percent heritage breed pork from local family farms. The company’s signature dry-curing process means the prosciutto is hand-rubbed, salted, and air-dried for 18+ months for a perfect melt-in-your-mouth texture.

Each week, a different area restaurant will use this award-winning product in a new special, starting with the ultimate indulgent breakfast creation from Chef and Owner Rick Lewis at Grace Meat + Three

Additional restaurant partners in the coming weeks include: Vicia, Pastaria Deli & Wine, Lazy Tiger, Katie’s Pizza and Pasta, Olive & Oak, Clover & the Bee, and Perennial on Lockwood. Each restaurant will feature a different dish utilizing the Heritage Prosciutto every week now until mid-November. Follow along on Volpi Foods social media pages on Facebook and Instagram to see the weekly featured dish.

An exciting new venture for Volpi! Stay tuned as we cover all that specialty foods bring to the table in the upcoming months.

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