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www.gourmetnews.com n JUNE 2019 GOURMET NEWS 3 2 Le Gruyère AOP Switzerland: Traceable to Its Origin Le Gruyère AOP does not follow trends, but happily sometimes the trends follow Le Gruyère AOP. Following the trend towards all-natural foods without additives, con- sumers now want to know where these foods come from – or as Le Gruyère AOP says, "traceability." Fortunately, this has always been an essential part of quality control for Le Gruyère AOP, and is built into its specifi- cation. During production, each wheel is marked with its sequential number of all wheels pro- duced in that dairy (the example pictured is the 11,168th wheel produced) and the code of the cheese dairy that produced it (here it is 4167). The day and month of production are also noted (13-3, or March 13th). These black markings are made with casein, the milk protein – even here, it is all natural. The name "Le Gruyère AOP" and the code of the production facility is also on the mold, so that from this point on, this info will also appear on the heel of each wheel – this is an effective way of preventing fakes and guar- anteeing authenticity. But you can take it a step further – using the cheese dairy's unique code, you can go to w w w. g r u y e r e . c o m / en/zone-production and enter the cheese dairy number to see who pro- duced the cheese you're eating. Only the real Le Gruyère AOP Switzer- land is handmade in 170 small batches, from a recipe that has been passed down for centuries. Its inimitable, sa- vory flavor starts with the raw milk of cows that are sustained in local fields, and the mat- uration is completed in local cellars and caves under strict supervision. The know- how of the producers, combined with the ter- roir of the region, makes Le Gruyère AOP Switzerland truly incomparable. The AOP denomination, as well as the association of milk pro- ducers, cheese makers and refin- ers, are tasked with protecting this flavor – and ensuring that it maintains consistency with its origins, now and forever. Le Gruyère AOP Switzerland is 100 percent natural and 100 percent additive free, with 100 percent great taste. Of course, it is naturally free of lactose and gluten, as it has been since it was first produced in 1115 AD. Visit Le Gruyère AOP Switzerland at booth #256. For more information, go to www.gruyere.com. Parmacotto Now Available in the United States There is a new player in the American food market. You may have heard of Parmacotto, the gourmet cold cut and meat brand, 100 percent made in Italy. The famous Italian brand will be available soon at U.S. retailers. Parmacotto originated in Parma, Italy, world renowned for the Italian Food Valley, a popular tourist destination where people from all over the globe visit to taste the deli- cious flavors of Italian cuisine. Despite the new launch, Parmacotto's core values will always remain the same: utilizing top quality ingredients that are sourced and manufac- tured in Italy. Parmacotto recently completed an acqui- sition of the U.S. salami distributor brand Cibo Italia, LLC, now entitled Parmacotto, LLC. The new business venture will con- tinue to focus on the production of cooked ham (prosciutto cotto). Parmacotto, SpA, founded in 1978 in Parma, Italy, controls 70 percent of the business. The remaining 30 percent of the LLC is owned by the founding members of Cibo Italia, LLC, Larry Saia and Alessandro Sita, who are now respectively President and Chief Executive Officer of Parmacotto, LLC. Cibo Italia, LLC was established 10 years ago in the United States. Known for its fa- mous Italian salumeria (cold cuts and cured meats), Cibo Italia has knowledge of the U.S. market, selling to both large-scale re- tailers and traditional delicatessens. It comes as no surprise that Parmacotto decided to ac- quire the like-minded brand. Parmacotto, LLC aims to reach an annual growth of 25 percent within the next three years, with a target turnover of $20 million by 2020. "We have decided to focus on the U.S. market be- cause it presents significant opportunities for the devel- opment of our products. In terms of positioning and dis- tribution, our investment in Cibo Italia aims to create synergies with the American market," stated Andrea Schivazappa, Chief Executive Officer of Par- macotto, SpA. "Thanks to our know-how, today we are at an important milestone: the introduction of a brand in the American market, a brand made of history and quality, that will respond to the consumers' expectations. We will focus on the introduction of Parmacotto products (cooked and roasted ham) in the deli area and as pre-sliced products for retail shelves. The heritage of this brand will be the true ambassador, our 100 percent made in Italy products," said Alessan- dro Sita, Chief Executive Officer of Parmacotto, LLC. Parmacotto is recog- nized worldwide for the great attention it dedicates to quality, nutritional properties of its products, and its constant commitment to research and development. With an impressive consolidated turnover of 72 million euros in 2018, Parmacotto, LLC is confident that the brand will continue its success in the American market. In addition to cooked ham, which represents the core business of the company, Parmacotto can offer a wide range of products, from tradi- tional salamis to ready-to-eat cold cuts. Visit Parmacotto at booth #2669. For more information, go to www.parmacotto.com. Fabrique Délices Wins Bronze in Pre-Made Category sofi Awards Fabrique Délices' pâté/cracker snack box has won the bronze award in the Pre-Made cate- gory as part of the Specialty Food Associa- tion's 2019 sofi™ Awards, a top honor in the $140 billion specialty food industry. The pâté/cracker snack box was one of 148 winners selected by a national panel of specialty food experts from nearly 2,000 en- tries across 39 Awards categories. Every eli- gible entry is carefully assessed by passionate and knowledgeable food profes- sionals, including chefs, culinary experts, ac- ademics, food writers and category buyers. Products are judged on taste, including fla- vor, appearance, texture and aroma, ingredi- ent quality and innovation. All tastings are blind. "We are honored that our pâté/cracker snack box has won a bronze award," says Marc Poinsignon, Owner of Fabrique Délices. "As entrepreneurs, we are always looking for ways to know that our product is loved. This is one of the ultimate stamps of approval and we're very grateful." "A sofi recognizes an extraordinary prod- uct and the people behind it," says Phil Ka- farakis, President, Spe- cialty Food Association. "This year's finalists represent a devotion to excellence and innova- tion in specialty food that continues to fuel our industry, excite con- sumers and expand retail offerings around the world." The sofi Awards are open to members of the Specialty Food Association, a not-for- profit trade association established in 1952 for food artisans, importers and entrepre- neurs with more than 3,800 members in the United States and abroad. For more informa- tion on the association and its Fancy Food shows, go to www.specialty food.com. About Fabrique Délices Fabrique Délices was founded in 1985 by Marc Poinsignon and Antonio Pinheiro. Located in Hayward, California, the company's philosophy about its line is using the very best ingre- dients and the highest care in making its charcuterie products. The meats used in its recipes come from farms where the animals are raised without hormones or antibiotics. Visit Fabrique Délices at booth #1869. For more information, go to www .fabriquedelices.com. The Asaro Family from Sicily: More than 100 Years of Olive Oil Excellence Since 1916, the Asaro family has harvested and crushed the best olives the Belice Valley has to offer. Located in Partanna, Sicily, in the province of Trapani, the olives benefit from the environment around them. The Mediterranean Sea, the Sicilian soil and the salinity from the air transform the olives and olive oil in balanced, unique products. Today, the fourth generation of the Asaro family is continuing its commitment to bringing its customers the highest quality natural and organic Sicilian olive oil, olives and other specialty foods. Thanks to the company's deep knowledge in specialty foods production, The Asaro family seeks to satisfy the needs of both its customers and farmers. United Olive Oil Import Corp. is born as an exclusive importer and distributor for the Asaro Family brands. The strong passion for the Mediterranean diet with an increasing market demand for natural and organic foods have brought the com- pany to expand its line of imported products, be- coming the perfect part- ner for small and medium Italian specialty food pro- ducers. Tommaso Asaro, United Olive Oil Import Corp Founder and President, is continuing the commitment to bring customers the high- est-quality Sicilian foods. Brands include NYIOOC award winners Partanna, Paesanol, Green Gold and many more. The latest line, the ASARO ORGANIC FARM brand, brings the most delicious Si- cilian gourmet specialties. The line includes ancient grain Busiate Pasta artichoke cream, roasted arti- choke hearts, oven roasted cherry toma- toes, marinated olives, Castelvetrano olives spread and olives salad, raw honey from orange blossom and natural Sicilian sodas. United Olive Oil Imports Corp. brings the best, healthiest, natural products Sicily has to offer to the USA – from the Asaro Farms to your table. For more information, visit booth #3165.

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