This man doesn’t want to hide the salami


Jeff Ryan is a national hero in my mind:  He produces salami, and he’s part of the engine room that keeps New Zealand bludgers in the comforts they have come to expect.

Identifying a gap in the market for a high-quality, low-fat salami, LASCo managing director Jeff Ryan developed a range of products 90 per cent fat-free, gluten-free, dairy-free and soy-free.

Unlike many salami-makers who ferment the meat, LASCo uses a state-of-the-art smoking oven to cook the meat and kill bacteria.

Mr Ryan and partner Trudi Peet launched LASCo (Lean Artisan Smokehouse Co) late last year and have been doing the hard work necessary to get their products known and stocked in supermarkets and boutique grocers.

Individual supermarkets have enthusiastically taken the products on board but the real boost to sales will come from a supermarket chain stocking LASCo salamis (national grocery co-operative Foodstuffs is considering the products for it’s New World and Pak ‘n Save supermarkets).

Jeff and Trudi are true entrepreneurs, taking new ideas and making them commercial reality.

For a little more than $60,000, the company could buy another high-tech smoking oven and begin commercial production of Mr Ryan’s innovative new product – a meat and vegetable sausage.

“The world’s never done it,” Mr Ryan said. “How do you put meat and veges together? They don’t want to be together because they both lose moisture when you cook them, so they want to push each other apart.

“The only time it’s been done is when they’ve done it for dehydrated veges, and when you dehydrate you lose all the quality.”

Using age-old food preserving techniques, Mr Ryan said he had solved the puzzle and now had a cooked meat-and-vegetable sausage with a 12-week shelf life.

“It’s a cooked, cured product, so we’re using the technology we got from the salami with the veges to make something that lasts.”

Calling the product his “billion-dollar baby”, Mr Ryan said the sausage had huge potential with groups who need pre-cooked, easy-to-carry, nutritious meals, such as hunters, yachties, truck drivers and the military.

This man is speaking my language.


Source:  Bay of Plenty Times

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As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

To read Cam’s previous articles click on his name in blue.