New Product Line - Oser Communications Group

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GOURMET NEWS www.gourmetnews.com ■ JULY 2011 ■ GOURMET NEWS
Johnston County Hams:
The Perfect Cure
Johnston County Hams are the epitome of a
very Southern tradition. They are the result
of a curing process developed, perfected
and handed down from generation to generation.
Back in 1946, Richard Edmonson
of Smithfield, N.C. had an idea of producing
country hams for retail sale at his commercial
freezer locker business. However,
it was in 1967 that he found the secret to
Johnston County Hams success: Curemaster
Jesse Brown. Jesse’s dedication for the
perfect cure was uncompromising―consistently
producing the aged yet delicate, nottoo-salty
flavor they’re known for around
the country.
Sadly they lost Jesse Brown in 1996, but
his legacy lives on through his son Rufus
Brown, who, after working with his dad for
over 14 years, carries on the winning traditions
as cure master and plant manager of
Johnston County Hams.
Featured in Esquire, Southern Living and
many other publications, Jesse’s Country
Hams have become living legends. Merle
Ellis, famous butcher and syndicated columnist,
acclaims Johnston County Hams as the
best country ham in the business.
Brand new for 2011, Johnston County
Hams is now offering a true masterwork of
nostalgic dry-cured domestic hams from the
famous Mangalitsa Pig (Wooly Pig). By
appearance alone, it impresses and dominates.
The big bonus is the intense yet buttery
flavor you will never surpass with any
other ham. These Mangalitsa hams are a European
style classic whole-leg hoof on ham
product. They are also making a Mangalitsa
shoulder and bacon.
Johnston County Hams products are
known for quality and consistency. They sell
through distributors and also ship direct. As
Curemaster Rufus Brown says, “We are very
excited about our new Mangalitsa product
line and would like for everybody to come
by our booth for a sample.” Johnston County
Hams can be found at booth 2631.
The Latest Food Trend: Getting Sauced
If sell-through is the truest measure of gourmet
store success, then the team at Barhyte
Specialty Foods has learned one thing about
your customers: They’re all getting sauced.
With Saucy Mama, that is.
Saucy Mama―the company’s signature
brand of marinades, mustards, dressings and
other condiments released in 2009―has
been selling out at stores nationwide, thanks
in part to its growing popularity. Barhyte
credits a few major national awards, online
and in-store promotions, and plenty of wordof-mouth
chatter for its meteoric growth.
In just the last few months, Saucy Mama
has scored recognition from some of the nation’s
most prestigious national food competitions,
including a 2011 Grand Prize Scovie
Award (recognizing achievement in spicy
foods) and four medals from this year’s
World-Wide Mustard Competition.
Thanks to its increased emphasis on locally
sourced, organic ingredients and the
company’s dedication to continually expanding
its allergy free offerings, Barhyte
takes great pride in receiving recognition for
its flavorful, satisfying recipes.
The Oregon-based company took the gold
medal in the Organic category with its Barhyte
Select Organic Yellow Mustard and nabbed a
second gold for its private label Henry Weinhard’s
Pub Beer Mustard. The gourmet food
experts further took home silver awards in the
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