MEAT+POULTRY - March 2015 - 52

D R Y- C U R E D M E AT R E P O R T

for sliced-product packaging; modifiedatmosphere packaging and vacuum packaging
is used for pre-sliced; and all whole pieces are
vacuum packaged.
La Quercia's sliced-meat packaging reduces
waste because it uses lighter plastic films
to avoid putting more plastic in landfills;
recyclable paper sleeves over its pre-sliced
packs instead of a heavy plastic tray;
biodegradable, compostable interleaving; bags
made with recycled material; and unbleached
boxes with a minimum of 90-percent recycled
content. Boxes are pre-printed or stamped to
eliminate unnecessary stickers.

WHAT'S NEXT?

Photo courtesy of Adam Albright

"We like the
intimacy of
handling meat
start-to-finish
with minimal
machine
aides."

salted, rested and salted again. "Then we hang
the hams," he adds. "They continue to rest and
are moved into several different rooms with
different humidity settings as time passes. The
aging cycle on prosciutto is nine months. "The
cycle time for our [high-end] Acorn Prosciutto
is from two to three years."
Several types of casings are utilized: small
salami uses natural hog casings while pancetta
currently uses collagen casings, Beumer says.
"On the finished side, we use plastic casings on
some products. And our larger hotel/restaurant
products use fibrous casings," he adds.
Packaging includes vacuum bags for most
products; a rollstock machine is employed

Looking ahead, the Eckhouses plan to be
working on continuous improvement, further
differentiating their meat supply, increasing
distribution of their products in North
America and developing more new products
while making the best use of their growing
production complex. "Right now, we're
optimizing the space we have," Herb says.
"But we have room to add on."
Although La Quercia products cost
more than traditional American-made meat
products, an increasing number of customers
are demanding better quality and flavor as well
as more natural products. Are people willing
to pay for this? Herb replies, "We wouldn't be
here if they weren't."

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Ingredients for Life ◆ Innophos.com

52

MEAT+ POULTRY | 03.15 | www.meatpoultry.com



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MEAT+POULTRY - March 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - March 2015

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https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
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