SAN FRANCISCO – For the second consecutive year Daniele, Inc. has been recognized as a winner of the prestigious national Good Food Award for its local line of charcuterie made in Rhode Island from locally raised hogs.
Daniele, Inc.’s Juniper Berry and Pinot Noir salame received a first place award in the blind taste test by 225 of the nation’s top chefs and food critics.
Daniele’s local line was developed as part of an initiative that supports local farmers and encourages the emergence of a new comprehensive food culture in Rhode Island and nearby states.
Enrico Porrino, Daniele’s resident Salumiere, developed the recipe after taste-testing several combinations of wines and herbs. “I decided juniper berries and Pinot Noir made the best marriage,” said Porrino. “This Salami embodies classic Italian flavors, reminiscent of cuisine enjoyed in the Italian Alps.”
Enrico, who is a new addition to the Daniele family, is a 3rd generation Salumiere and was partially inspired during his last trip to Italy where he dined deliciously in the village of Courmayeur, at the foot of Mont Blanc.
The result was another award-winning product from the Daniele, made from hogs raised and made in New England. 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 winners, the Good Food Awards said those chosen represent some of the country's best cutting edge culinary talent.
“These awards are a testament of our community’s ability to produce excellence,” said Davide Dukcevich, whose family started Daniele in Rhode Island over 30 years ago. “On behalf of everyone at Daniele, I want to congratulate Enrico Porrino for having won the prestigious Good Food award for best salame. His Juniper Berry and Pinot Noir salame took top honors in a fiercely competitive category.”
About Daniele, Inc.: Deep in the 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 Italy. It all starts with the hogs, which are raised on American family farms. The pork is then dry-cured for months, using the same ancient methods passed down through the centuries.
Source: Daniele, Inc.
