Speciality Food October 2024

specialityfoodmagazine.com 17 With450 French charcuterie products registered there are plenty of options for food lovers to explore HOW TO SELL EUROPEAN CHARCUTERIE While European charcuterie is renowned as a gourmet food, there’s no reason for British consumers to be unsure about how to enjoy it or to think that it is only suitable for special occasions. The key is in education – by demonstrating delicious ways that customers can serve, for example, French charcuterie and explaining the stories and provenance behind the products themselves, fine food retailers can build an audience for their range. 5 WAYS TO BOOST SALES: Offer samples of classic examples of charcuterie, for example rillettes and saucisson, to customers. Once they have experienced the delicious taste and texture of the products, they are more likely to purchase Provide inspiration around how charcuterie can be enjoyed; for example, suggest wine and cheese pairings Display charcuterie as part of a platter alongside accompaniments such as cornichons and cheese; this offers an opportunity to upsell other products in your shop as well as highlight your charcuterie offering Position charcuterie in multiple sections of your shop for optimum exposure. For example, within the cheese counter, next to wine, and alongside snacks Promote the products’ protected status and provenance. As well as providing the story behind the items, allowing customers to connect with them, these demonstrate the quality and tradition that go into their production Flash Printed leaflets, advertising and sampling opportunities are available to independent retailers wishing to educate their customers about charcuterie EUROPEAN QUALITY LABELS PROTECTED GEOGRAPHICAL INDICATION (PGI) The Protected Geographical Indication (PGI) identifies an agricultural product, raw or processed, whose quality, reputation or other characteristics are linked to its geographical origin. To qualify for this official sign, at least one stage in the production, processing or preparation of the product must take place in the defined geographical area. Examples: Bayonne Ham PGI, Auvergne Ham PGI, Ardeche dry sausage PGI, Tours rilettes PGI PROTECTED DESIGNATION OF ORIGIN A PDO is a sign that distinguishes a product whose specific characteristics are closely linked to its terroir. All stages in the manufacture of the product must take place in the geographical area defined in the specifications, using local methods. Examples: Jambon Noir de Bigorre PDO, Jambon du Kintoa PDO produced to cater for the growing on-the-go and snacking market, while charcuterie shaped like wheels of Camembert are taking the market by storm. On Speciality Food ’s shelves There are hundreds of high quality charcuterie in Europe. Some French companies came to London to showcase them, let’s discover them: GROUPE PIERRE SCHMIDT & STOEFFLER Alongside its range of meal solutions offering a taste of East France, Alsace-based Groupe Pierre Schmidt & Stoeffler produces a popular range of sausages including Sausisse de Lyon, a flavour-filled snack; Saucisse de Foie, delicious on bread or toast as a starter or snack; and Saucisson a l’ail, a smoked garlic sausage to be eaten cold or reheated and served with sauerkraut. HENRI RAFFIN With a history dating back to 1897 and Living Heritage Company (EPV) status, Henri Raffin provides an authentic taste of French charcuterie. Its range includes the Savoy region’s iconic Diot pork sausage; sliced deli meats including Jambon de Savoie, Rosette and Noix de Jambon; and traditional Saucisson Sec in flavours including beechwood- smoked, Dauphine walnuts and Comte PDO. MAURER TEMPE ALSACE The Alsatian producer Maurer Tempa Alsace proudly produces a range of products including pies, sausages and cured meats inspired 100 years ago this year, butchers located across France joined forces to raise the profile of their products and professions. The Federation of Trade Union Chambers of Manufacturers of Cured Meats, Sausages, Canned Meat and Charcuterie in Wholesale of France, as it was then known, worked passionately to preserve the reputation and quality of French charcuterie. Their determination has helped to secure the popularity of French charcuterie around the world today. LES ENTREPRISES FRANCAISES DE CHARCUTERIE TRAITEUR (FICT) Today, FICT is a professional federation that brings together: 310 companies, 90% of which are SMEs 32,500 people and a wider industry of 135,000 jobs 1.2 million tonnes of products 8.27 billion Euros in turnover 10% of production is exported (177,000 tonnes – more than 800 million Euros) to 70 countries by the classic gastronomic traditions of Alsace and France. BELL FRANCE Bell France offers a traditional taste of the Auvergne and Savoy regions of France. With a range spanning Auvergne Dry Sausage PGI, Auvergne Ham PGI, Savoy Cured Ham and Savoy Leek and Spinach Diots (Pormoniers), the business is a valuable source of classic French specialities. AGRIAL GROUPE BRANCHE VIANDES Thanks to having a number of brands within its portfolio, Agrial Groupe Branche Viandes can offer British fine food retailers a wide range of meat and charcuterie products. The product range includes such traditional French products as pure pork Andouillettes, Boudin Noir and Boudin Blancs, pates and terrines. BERNI BAHIER, ALLIANCE GROUPE In addition to producing a range of mini saucisson sec in flavours including white summer truffle, aromatic herbs and pepper, Berni-Bahier boasts an extensive selection of sliced cured meats ranging from Roulade au Jambon Pistachee, Smoked Saucisson (Fuseau) from Lorraine, and Rosette. JAMES STRAWBRIDGE, CHEF AND CHARCUTERIE FROM EUROPE AMBASSADOR PARTNER CONTENT Funded by the European Union. Views and opinions expressed a re however those of the author(s) only and d o not necessarily reflectthose of the Eu ropean Union or FranceAgriMer. Neither the European Union nor the granting authority can be held responsible for them.