Chefs who are fans of the flavors of house-cured country hams and such European equivalents as prosciutto — but not of the time and storage space required to make them — are experimenting with faster, more economical ways to flex their charcuterie muscles and present house-made meats to guests.
The resulting “quick hams” are made with smaller cuts of pork that are usually brined and smoked, so operators don’t need the cold-storage space or cash flow to h
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]