Daniele Inc. products named finalists in Good Food Awards
DANIELE INC.'S Uncured Sopressata Veneta, Del Duca Vlado’s Riserva Prosciutto and Mortadella with Pistachios have been selected as finalists in the 2014 Good Food Awards following a blind taste test conduced by more than 200 top chefs and food critics in San Francisco.
PROVIDENCE – Daniele Inc.’s local gourmet and specialty meats have been selected as finalists in the 2014 National Good Food Awards following a blind taste test competition in San Francisco last month.
Now in its fourth year, the Good Food Awards recognize “tasty, authentic and responsibly produced” foods in 10 categories: beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, spirits and oil.
More than 200 top chefs and food critics chose Daniele’s Uncured Sopressata Veneta, Del Duca Vlado’s Riserva Prosciutto and Mortadella with Pistachios to join the products of 23 other finalists in the charcuterie category.
Daniele was the only Rhode Island food company to be named a 2014 Good Food Awards finalist, and the first Rhode Island company ever to receive that recognition since the awards began in 2011. The winners in each category will be announced at a special event in San Francisco on Jan. 16 and receive the Good Food Awards seal, which assures consumers of their products’ exceptional quality.
To be eligible for a Good Food Award, charcuterie entries must be hand-crafted and produced in accordance with organic animal husbandry, feeding and butchery practices. Furthermore, a Good Food Award candidate must offer fair compensation for all ranch, slaughterhouse and kitchen workers.
Daniele’s specialty pork comes from hogs raised on New England family farms, and is dry-cured for months with basic ingredients like sea salt and coarse pepper. In a release announcing the company’s placement among the Good Food Awards finalists, Daniele recognized students from the Rhode Island School of Design for their assistance designing Daniele’s New England-themed label and packaging, and chefs from Johnson & Wales University who helped develop recipes for the taste test competition.