PASCOAG, R.I.--(BUSINESS WIRE)--Daniele, Inc.’s Local Del Duca® Prosciutto, Mortadella with Pistachios and Uncured Sopressata Veneta have all been named finalists in the Good Food Awards competition. The selections were made following a blind taste test in San Francisco by 225 top chefs and food critics.
The Good Food Awards recognize American producers making "tasty, authentic and responsibly produced" foods in ten categories: beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, spirits, and oil. This year the Awards were bigger than ever, reflecting the vitality of changing preferences for food.
With the help of its community, Daniele created a local line of charcuterie using pork raised on New England farms. Students from the Rhode Island School of Design designed the New England-inspired label. In addition, chefs from Providence-based Johnson and Wales University helped develop recipes.
The Good Food Awards recognize American food producers and the farmers who provide the ingredients for pushing their industry towards craftsmanship and sustainability while enhancing the agricultural landscape and building strong communities.
In announcing the finalists, the Good Food Awards said those chosen represent some of the country's best cutting edge culinary talent. Each business endured a 2-month long vetting process to verify environmentally and socially sound practices.
In order to be eligible for a Good Food Award, charcuterie entries must be hand-crafted, made in a facility that has a HACCP plan, and made with respect and fair compensation. Animals must be raised:
- Using good animal husbandry
- Out of confinement that restricts natural species-specific behaviors
- With plenty of access to the outdoors
- Without hormones
- Without sub-therapeutic antibiotics
The winners of the 2014 Good Foods Awards will be announced January 16, 2014.
About Daniele, Inc.: Deep in the unspoiled forests of New England, the Dukcevich family is hand-making some of the finest charcuterie in the world. More than three decades ago, the family brought their delicious salumi to America from Northern Italy. It all starts with the hogs, which are raised on American family farms. The pork is then dry-cured for months with basic ingredients like sea salt and coarse pepper, using the same ancient methods passed down through the centuries.