Meat+Poultry - November 2022 - 82

THE INSIDER
Monster
mortadella
We're gonna need a bigger board. Italian charcuterie
brand, Veroni, brought a giant mortadella to the
Food Network New York City Wine & Food Festival
(NYCWFF) presented by Capital.
The giant mortadella weighed 661 lbs, stretched over 6 feet long and was 18
inches in diameter. Veroni said the extra-large mortadella was produced with
high-quality meat - shoulder for the pink part and bacon for the white part - and
cooked slowly for more than 36 hours, to maximize its flavor.
" Mortadella has a great potential in the US as it can offer a real Italian
culinary experience. Americans are starting to understand the value and taste of
mortadella, a cold cut completely new in its culinary culture, " said Marco Veroni,
president of Veroni US. " With its deep connection to our territory and the long
tradition, mortadella is one of the Italian excellences that enhance the cult of
Italian taste. Over the years, we have respected the ancient recipe passed down
from generation to generation while using advanced technologies to improve
its superior quality. As a specialist in this cold cut, we are proud to bring a giant
mortadella to New York. "
NZ to pass gas taxes
The New Zealand government's greenhouse gas reduction plan proved explosive
to the country's sheep, beef and dairy producers. The government plans to tax
greenhouse gasses that farm animals make from urinating and burping. New
Zealand livestock producers will begin paying the tax in 2025.
But farming groups immediately condemned the plan. Federated Farmers of
New Zealand, the industry's largest advocacy group, spoke out against greenhouse
gas tax saying it " ... will rip the guts out of small-town New Zealand, putting trees
where farms used to be. "
" Federated Farmers is deeply unimpressed with the government's take on
the He Waka Eke Noa proposal and is concerned for our members' futures, " said
Andrew Hoggard, Federated Farmers national president and climate change
spokesperson. " It's gut-wrenching to think we now have this proposal from
government which rips the heart out of the work we did. "
OVERherd
" The agency is formulating regulatory
policies and drawing conclusions before
gathering data, much less analyzing it.
This isn't science - it's speculation. "
- Ashley Peterson, PhD, NCC senior vice president of scientific and regulatory
affairs responding to the USDA-FSIS's proposed regulatory framework to
help control Salmonella contamination in poultry products.
82 MEAT+POULTRY | 11.22 | www.meatpoultry.com
'Graze Craze' Style
The graze-style food category is
officially trending with the launch
of Graze Craze in Wichita, Kan.
The new foodservice concept
specializes in artfully designed,
hand-crafted charcuterie boards
and boxes - featuring meats,
fresh fruit and vegetables, cheese,
gourmet sweets and more - that are
made for grazing on any occasion.
Each charcuterie board is
curated by a 'Grazologist' - a sort
of charcuterie concierge - with
several different size options
including single boxes for the lone
grazer, to grazing boards with
enough fresh food to feed a party of
10 or more.
" Charcuterie boards have been
a staple in our household for over
a decade, " said Kristy Hawkins,
a Graze Craze franchisee with
husband Kip. " Our family loves
grazing and we're so excited to
share our passion and expertise
with the local community through
providing beautiful charcuterie
boards to enhance any occasion. "
Veroni; Graze Craze
http://www.meatpoultry.com

Meat+Poultry - November 2022

Table of Contents for the Digital Edition of Meat+Poultry - November 2022

Meat+Poultry - November 2022 - Intro
Meat+Poultry - November 2022 - FCa
Meat+Poultry - November 2022 - FCb
Meat+Poultry - November 2022 - 1
Meat+Poultry - November 2022 - 2
Meat+Poultry - November 2022 - 3
Meat+Poultry - November 2022 - 4
Meat+Poultry - November 2022 - 5
Meat+Poultry - November 2022 - 6
Meat+Poultry - November 2022 - 7
Meat+Poultry - November 2022 - 8
Meat+Poultry - November 2022 - 9
Meat+Poultry - November 2022 - 10
Meat+Poultry - November 2022 - 11
Meat+Poultry - November 2022 - 12
Meat+Poultry - November 2022 - 13
Meat+Poultry - November 2022 - 14
Meat+Poultry - November 2022 - 15
Meat+Poultry - November 2022 - 16
Meat+Poultry - November 2022 - 17
Meat+Poultry - November 2022 - 18
Meat+Poultry - November 2022 - 19
Meat+Poultry - November 2022 - 20
Meat+Poultry - November 2022 - 21
Meat+Poultry - November 2022 - 22
Meat+Poultry - November 2022 - 23
Meat+Poultry - November 2022 - 24
Meat+Poultry - November 2022 - 25
Meat+Poultry - November 2022 - 26
Meat+Poultry - November 2022 - 27
Meat+Poultry - November 2022 - 28
Meat+Poultry - November 2022 - 29
Meat+Poultry - November 2022 - 30
Meat+Poultry - November 2022 - 31
Meat+Poultry - November 2022 - 32
Meat+Poultry - November 2022 - 33
Meat+Poultry - November 2022 - 34
Meat+Poultry - November 2022 - 35
Meat+Poultry - November 2022 - 36
Meat+Poultry - November 2022 - 37
Meat+Poultry - November 2022 - 38
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Meat+Poultry - November 2022 - 40
Meat+Poultry - November 2022 - 41
Meat+Poultry - November 2022 - 42
Meat+Poultry - November 2022 - 43
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Meat+Poultry - November 2022 - 45
Meat+Poultry - November 2022 - 46
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Meat+Poultry - November 2022 - 49
Meat+Poultry - November 2022 - 50
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Meat+Poultry - November 2022 - 53
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://digital.meatpoultry.com/sosland/mp/2019_04_01
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https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2017_12_01
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https://www.nxtbook.com/sosland/mp/2015_01_01_mp
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https://www.nxtbook.com/sosland/mp/2013_07_01
https://www.nxtbook.com/sosland/mp/2013_06_01
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