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Deli

Discover Paysan Breton, the Cooperative Dairy Brand From Brittany, France In 1969, in the heart of Brittany, west of France, dairy farmers gathered with a collective desire to showcase their production in high-quality products and preserve their region’s expertise.

Charcuterie Professional Certification: Expert Tips for Exam Excellence Join Miles Allen, Education Coordinator and Cure-ator of the IDDBA's Charcuterie Professional Certification Exam, for a study session. Attendees will be informed of exam processes for both in-person and virtual...

Who's Your Real Competition? Nearly 80% of consumers base their foodservice location choice on the availability of healthy items at least sometimes. How can deli/bakery/foodservice leverage its reputation for healthier, fresher, convenient foods to compete with restaurants at lunch...

The Deli Commodity Outlook with Michael Farrand Join Michael Farrand, Global Head of Food & Ag at DecisionNext, as he leverages their AI-powered market forecasting to provide actionable insights on deli ham, turkey, roast beef, rotisserie chickens, and soybean fry oil.

Everything You Always Wanted to Know About Olives (but Were Afraid to Ask) Olives are both a spiritual and a food matter. David Dottorini, Export Manager of Ficacci Olive Company, will introduce the most important Italian cultivars and their...

The History, “Art”, and Science of Fermented Sausage

Fermented sausages were invented out of need for food preservation and have evolved over time embracing science based...

Parmigiano Reggiano: Awakening the Senses and Driving Growth Join Eugenio Perrier for category specific insights and strategies to help Parmigiano Reggiano create greater value in the deli section.

How Global Flavors are Shaping Prepared Food Chef Hari Nayak will discuss the growing popularity of Indian and other world flavors that are being incorporated into ready to eat meals and why there has been a surge in the trend.

Deli Spotlight In this annual look at the Deli Meat and Deli Prepared Foods aisles, Circana will provide perspective on sales performance and shopper behavior in depth including:

Alternative Dairy and Meat - From Precision Fermentation to Cellular Agriculture Alternative proteins are becoming more prevalent in the grocery aisle as food startups and companies continue to develop new products...

An Overview of Spanish Cured Ham Specialties: Iberico, Serrano, Cured, ConsorcioSerrano, and Other Appellations of Origin Join us for a journey into the world of Spanish cured ham as Carlos del Hoyo Marketing manager at Consorcio del Jamón...

Leveraging the Deli Real Estate The Deli Category area in our retail stores are in general terms more than the name offers. Aside from Deli offerings there are prepared salads, roast chicken, and other ready to heat and eat meals...

IDDBA Virtual Meat and Cheese Pairing and Tasting Experience: German Meats and Norwegian Specialty Cheeses. A Match Made in Heaven Join us for a virtual meat and cheese pairing and tasting experience featuring German...

Best Pairings With Italian Charcuterie Join Stefano Scarso from Rovagnati as he provides insight on how to enhance the enjoyment experience through pairings of Italian "salumi" with different foods and drinks.

How to Handle and Slice Italian Charcuterie The Guide on How to Best Handle, Slice and Preserve Whole Pieces of Italian Charcuterie: Prosciutto Cotto, Prosciutto Crudo, Mortadella, Salame… the Italian Way.

The History of Italian Charcuterie and Product Overview A journey in the into the history of Italian “salumi” (charcuterie), from ancient Roman times to today. Discover the origins of Italian tradition and the evolution...

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