says Murphy. “As a result, the perception that pork has to be
cooked until white is still prevalent, which leads to a tough,
dry product and a substandard eating experience.”
Improved standards for animal health and welfare
practices have elevated the quality and safety of pork in the
past few decades. In May ;;;;, the USDA revised its rec-
ommended internal temperature for cooked pork from ;;;
degrees Fahrenheit to ;;;, with a three-minute rest time,
which yields a ;nished product that is pinker in color than
most home cooks are accustomed to, according to a state-
ment from the NPB at the time. However, many consumers
still tend to overcook their pork as the stigma continues to
linger. As such, retailers must o;er meat counter experts,
signage and cooking instructions to convey these facts and
techniques to their shoppers.
One of the NPB’s current campaigns aims to help
retailers do just that: reinforce proper end-point cooking
temperature of ;;; degrees via messaging, video demonstrations and POS signage. “We’ve recently launched an
e;ort with Ahold Delhaize to reinforce this message in ;;;
of their stores,” says Sutton. “Pork labels in Giant Martin,
Pork labels in Giant Martin,
Giant Landover and Stop &
Shop stores have ‘Grill It Like a
—Jarrod Sutton, National Pork Board
an easy entry
SUPPLIER PERSPECTIVES CURED MEATS
From the Tapas Bar to the Deli Case:
Authentic Pre-sliced Jamon from Spain has arrived!
As seen at the 2018 Summer Fancy Food Show at the Javits Center in NYC, Redondo Iglesias of Valencia, Spain has introduced pre-sliced jamon
Serrano and jamon Iberico in variety of presentations. Redondo Iglesias, a family business since 1920, has had their artisanal dry-cured hams available
in whole legs but their retail sliced presence has been limited. Early in 2018 the state of the art slicing production line at the Redondo facility in the
foothills of the mountains surrounding Valencia City received its USDA establishment number.
Convenient deli packs sold in Europe are now available here in the US, such as the deli
‘fresh pack’ All Natural Gran Reserva shown here.
Other jamon brands from Spain are ‘either/or’ slices–either vacuum packed or MAP format
and in one size only. Redondo Iglesias will offer a variety tailored to the store department or
merchandizing opportunity. There is the Prestige format for the luxe Iberico (pata negra)
items in graphite gray cardboard sleeves with a window to the vacuum packed jamon/ ham
or paleta/shoulder in acorn fed and cebo de campo (field foraging) grades. Target store
area-specialty. Next is the MAP Fresh Pack tray which is intended for the deli customer in
a rush that can’t wait at the counter. Last is the Maxi line–an extra-large clear vacuum pack
of shingled jamon slicesfor club stores or top grossing stores.
Kate Whittum, Sales Manager for the U.S.
Redondo Iglesias USA Inc.
63 New Hook Rd., suite 1C • Bayonne, NJ 07002
email@example.com • tel 201-455-5266 fax 201-455-5268