Salumi & Meat

Salami brand Terre Ducali bets on innovation 

Headed by Giulio Gherri, the brand known for its Strolghino di Culatello has been the first to import salami from Italy to the US after some final restrictions ended last year

A long-time exporter of deli meats, Parma-based Terre Ducali is upbeat about 2016 as the brand debuts in the US market with a mix of tradition and innovation.

“I feel absolutely optimistic about this market because the awareness of US consumers for Italian quality, know-how and tradition is now more than ever at the highest level,” Gherri told Italianfood.net at the Winter Fancy Food Show in San Francisco.

Innovation is also crucial for the dynamic entrepreneur, who has invested in a high pressure processing plant in Italy (HPP Italia) which treats packaged food including salami, eliminating pathogens and extending their shelf life while keeping flavor and nutrients intact.

“Our company for several years has imported cured meat to the US like ham and roasted specialties. But the big change at the end of 2015 for us was to be the first company to import specialties of Italian salami – in particular the feline salami ad the Strolghino di Culatello – in the US market. This has been the result of a process lasted nearly two years, which has led to significant investments, including the instalment of the first so-called high pressure processing (HPP) plant in Italy which allows to eliminate listeria, salmonella and pathogens in general– explains Gherri –.

Terre Ducali

Speaking of the US market, there is great demand for genuine, quality products and Gherri feels absolutely optimistic about this market because the awareness of US consumers for Italian objective quality of products, the awareness and knowledge of Italian origin, tradition, and know-how is now more than ever at the highest level. “Our strategy – adds Gherri – has always been and is to bring Italian products with the technology, know-how and Italian tradition that have been the focus of our company for 50 years to the US consumer, who will now try the same salame that he can taste in Parma, Milan, Paris and London, also in the US market”.

By Antonella Ciancio

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