Flavor Trends, Strategies and Solutions for Menu Development

 

As an example of the natural affinity between charcuterie and bocadillos, salumeria Lardon easily cross-utilizes ingredients like finocchiona—cured fennel seed salami—across menus.

 

As an example of the natural affinity between charcuterie and bocadillos, salumeria Lardon easily cross-utilizes ingredients like finocchiona—cured fennel seed salami—across menus.

 

By Flavor & The Menu
January 14, 2022

 

Elizabeth MOSKOWThe popularity of meat and cheese is driving many trends this year, and the Spanish bocadillo fits very well into this outlook, taking charcuterie boards another step further. It provides a new canvas to showcase curated creations and a chef’s ability to execute the perfect snack that is simultaneously simple and elegant. I can see trios of bocadillo sliders working well here for sandwich boards, catering and off-premise delivery concepts.

LIZ MOSKOW


Charlie BaggsThe new love for charcuterie-style meats and cheeses presents the perfect opportunity to introduce the Spanish bocadillo. These sandwiches feature premium, clean, artisan ingredients that evoke a portable charcuterie board. The American palate is ready to embrace regional and elegant jamón serrano and other cured meats.

CHARLIE BAGGS


Mary Jo SEATONBocadillos are an excellent opportunity to turn guests on to some higher-end ingredients in a lower-cost offering.

NANCY JO SEATON

 

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