ST. LOUIS – Loosening of pandemic-related restrictions on foodservice operators has coincided with Volpi Foods’ celebration of the company’s Heritage Prosciutto which recently won gold at the Specialty Food Association’s (SFA) 2020 sofi Awards.
To celebrate the win, a different area restaurant will offer a special highlighting the Heritage Prosciutto now until mid-November. Kicking off the promotion is the “Pablo Pigcaso” created by Rick Lewis, chef and owner of Grace Meat + Three. The “Pablo Pigcaso” is a breakfast sandwich highlighting the product. The sandwich includes fried mortadella, white American cheese, hot sauce aioli, sunny up farm egg, bread and butter pickled peppers and greens braised with guanciale on a fresh-baked biscuit.
Volpi’s Heritage Prosciutto is sourced from Raised Responsibly 100% heritage breed pork from local family farms. The company’s signature dry-curing process means the prosciutto is hand-rubbed, salted and air-dried for 18 months or more to enhance the meat’s texture.
Additional foodservice partners in the coming weeks include: Vicia, Pastaria Deli & Wine, Lazy Tiger, Katie’s Pizza and Pasta, and Olive & Oak, Clover & the Bee and Perennial on Lockwood.
“Many of our Volpi customers see our products in the grocery stores, but we knew that our talented St. Louis chef community would come up with some delicious creations to highlight our Heritage Prosciutto beyond a charcuterie plate,” said Deanna Depke, marketing manager for Volpi Foods. “We are excited to kick things off with Rick Lewis who emphasizes the importance of locally grown ingredients.”
As part of the promotion, Grace Meat + Three will be donating $1 from every sandwich to Adams Elementary School, a local school near Grace Meat + Three in need of PPE as kids return to school. Volpi will provide a dollar-for-dollar match.
St. Louis-based Volpi Foods is a 4th-generation family owned and operated producer of specialty cured meats since 1902.