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GOURMET NEWS AUGUST 2014 www.gourmetnews.com SPECIALTY MEATS 4 3 Wagshal's Fermín Ibérico de Bellota Smoked Panceta Receives High Praise Imported from Spain and smoked in the United States, Wagshal's Imports' Fermín Ibérico de Bellota Smoked Panceta recently won the 2014 sofi™ Award for Out- standing Meat, Pâté or Seafood. Wagshal's Imports received its first sofi in 2012 for its smoked panceta. The winning panceta, which is noted for its luxurious dis- tinct nutty, buttery flavor with the right amount of hickory, has gained a loyal following among celebrity chefs nationwide for its depth of flavor, versatility and health benefits. Fermín is a family-owned farm in La Al- berca in Salamanca, Spain. Since 1956, the Martín family has been raising and slaughtering pigs to produce the highest quality heritage jamón (hams), embutidos (sausages) and raw pork products that epitomize the best of Span- ish artisanal cuisine. Today Fermín is a leader in Ibérico husbandry. The company has worked for decades with the same regional farms and still hand-cuts every item with old-world craftsmanship. Wagshal's Imports brings award-winning Fermin Ibérico de Bellota and Can Bech products from Spain to the United States. Through the years, Wagshal's has earned a reputation as an industry leader synonymous with great food and service. Visit www.wagshalsimports.com for more information. Baker's Bacon Brings a Taste of the UK to the States Unable to find a natural, dry-cured back bacon anywhere in the United States, chef Tony Baker, a British expatriate, decided it was time to bring this unique taste of the UK across the pond. Americans love their bacon, but most of what they con- sume is mass produced, in- jected with water and artificial ingredients. Out of a desire for quality and freshness came Baker's Dry-Cured British- Style Back Bacon. Baker's Bacon is crafted by hand in Oakland, Calif., starting with a long, slow, dry cure, followed by a long and low smoke in a decades-old local smokehouse. Baker now offers three styles of bacon. Original English-Style Back Bacon is made using meat from the back of the animal, not just the belly. Dry-Cured Apple Wood Smoked Bacon is a true favorite for any bacon lover, slowly smoked with real apple hardwood chips. Finally, Dry-Cured Double Apple Wood Smoked Bacon passes through the smoker twice, using two different woods. The result is rich, dark bacon with a sweet, well-balanced smoky fla- vor. Baker's Bacon is now available to chefs throughout California through several pre- mium food distribution outlets, including U.S. Foods, Del Monte Meat Co., Hamilton Meats and Provisions and Chef's Ware- house. For more information, visit www.bakers bacon.com. Travel to Spain with American-Made Imperial White Chorizo From the mountains of Extremadura, Spain to the foothills of the Adirondacks, Imperial is bring- ing chorizo-mak- ing to the United States. The com- pany's dedica- tion to authentic Spanish chorizo- making practices is evident in its newest and most unique chorizo flavor: white chorizo. Imperial offers consumers a taste of chorizo as it was made in the era before red peppers first began arriving in Spain from the New World in the 16th century. This chorizo is dry-cured and features a gourmet mixture of premium American pork meat, garlic and other hand-selected spices. Because the chorizo is made without paprika, it fea- tures a milder taste and cooler color than the more common, crimson red chorizos, such as Imperial's Vela Mild and Vela Hot. Imperial was founded in 2013. The company's products are crafted by a group of Spanish entrepreneurs who came to the United States to produce authentic, dry-cured chorizo that exudes the flair and flavor of old Spain. For more information on Imperial prod- ucts, visit www.imperialchorizo.com. Mojama Adds a Burst of Flavor to Mediterranean Dishes Just in time for summer, Marky's Group re- cently announced it has struck a deal with upscale Spanish-based Kiele to become the exclusive distributor of Kiele's semi- preserved fish in the U.S. market, includ- ing the company's wildly popular salted dried tuna loin, Mojama. Sliced wafer thin, Mojama is a delicacy that promises a new twist on summer sal- ads, pastas and tapas. It is a perfect re- placement for the chicken or shrimp in your Caesar salad, and it adds bold flavor to a traditional Greek salad. It can also simply be served as a tapa accompanied with toasted Marcona almonds, fresh tomatoes, olive oil and crusty bread. Marky's is offering Mojama as a sliced fillet in olive oil as well as a whole loin, which is recom- mended for grating onto pastas and risottos. Additionally, Marky's is introducing Kiele anchovy fillets in the coveted "00" size, anchodinas (sar- dines) and boquerones (pickled an- chovies). Kiele prides itself on filleting all of its fish by hand, and all products are vacuum-packed for freshness. The products can be found at Marky's Gourmet Retail Store in Miami or online at www.markys.com. Teton Waters Ranch Introduces Grass-Fed Beef Products Teton Waters Ranch recently launched eight new 100 per- cent grass-fed link and ground beef products. The com- pany now offers an extensive grass-fed product line, includ- ing uncured frank- furters, uncured jalapeño cheddar brats, uncured Thuringer sausage, uncured Andouille sausage, uncured Polish sausage, un- cured kielbasa, 90/10 extra lean ground beef and 85/15 lean ground beef. Teton Waters Ranch promises that no feedlots, no growth hormones and no an- tibiotics are used in producing the beef it uses in its product line. In addition, no preservatives or MSG are used, and all products are gluten-free. The company promises that its animals are born and raised hu- manely on Ameri- can pastures. The Teton Wa- ters Ranch opera- tions are based in the Denver and Boulder, Colo. area, with ranch partners in sev- eral states across the country. Teton Waters Ranch works with local retailers and national dis- tributors serving 19 states across the United States with 100 percent grass-fed beef products. Visit www.tetonwatersranch.com for more in-depth information about Teton Waters Ranch and its products. New JBS Chef's Exclusive Website Features Gourmet Beef JBS USA recently announced the launch of ChefsExclusive- Beef.com, an inter- active website that highlights the com- pany's gourmet Chef's Exclusive® beef program. The website serves as an easy-to-use sales resource and informational tool for retail and foodser- vice operators, as well as a useful source of informa- tion for consumers. With a legacy of more than a quarter century of success, the Chef's Exclusive program delivers consistent, hand-se- lected cuts with ideal marbling. It is a USDA Upper Two-Thirds Choice pro- gram, harvested and processed under exact standards to satisfy the most dis- cerning consumers. The consistency of the Chef's Exclusive program makes for operational efficiency in predictable cuts to ease preparation, consistent plate and tray coverage to improve presentation and a superior taste that creates loyalty and repeat busi- ness. Chef's Exclu- sive beef is a product of JBS USA, an indirect, w h o l l y - o w n e d subsidiary of JBS S.A., the world's leading animal protein processor. JBS USA is a leading processor of beef, pork and lamb in the United States, a leading processor of beef in Canada and a lead- ing processor of beef and lamb in Aus- tralia. JBS USA processes, prepares, packages and delivers fresh, further- processed and value-added beef and pork products for sale to customers in more than 100 countries on five conti- nents. JBS USA is also a majority share- holder of Pilgrim's Pride Corporation, the second largest poultry company in the United States. For more information, visit www.jbssa.com.

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