Meat&Poultry - October 2011 - (Page 64)

Jerky Processing Perfect pairing Winegrower Jon Sebastiani, uncorks Krave Jerky BY LARRY AYLWARD meatpoultry@sosland.com W hat do fine wine and beef jerky have in common? Not much. In fact, they kind of go together like Mozart and Metallica. But don’t tell that to Jon Sebastiani, owner and CEO of Krave Jerky, a Sonoma, Calif.-based company that sells gourmet meat snacks. Sebastiani has found a big similarity between wine and jerky. “Our primary objective is to create a renewed awareness for jerky’s quality attributes and that it can be food for a healthy lifestyle.” Sebastiani was born and raised in California wine country. His greatgrandfather, Samuele Sebastiani, began Sebastiani Vineyards in the late 1800s. Jon began working in the vineyards when he was a boy. He continued working in the family business for 15 years after earning a master’s degree in business from Columbia Univ. Working in the wine industry, Sebastiani learned the importance of distinction and fl avor. He has carried over that aptitude to his jerky business. “The driving theme behind our jerky company is the appreciation for a wide range of flavors,” Sebastiani says. The family business produces more than 30 different wines each year. Krave Jerky offers seven mouth-watering fl avors, including beef varieties of chili lime, curry beef, garlic chili pepper, honey chipotle and pineapple orange. Krave also offers basil citrus turkey and smoky grilled teriyaki pork jerky. Most supermarkets and convenience stores carry the same jerky brands with the same few fl avors — natural, teriyaki and pepper. Sebastiani says Krave’s fl avors are what help set the company apart. Sebastiani has always loved jerky, having grown up eating products made by a local butcher. And even though he admits he knew little about the business before delving into it, Sebastiani thought long and hard about overcoming certain connotations associated with the category in his quest to market gourmet products. For example, he knows jerky has garnered a reputat ion among some consumers as “sort of a truck-stop snack item that’s loaded with sodium and chemicals,” he says. But Sebastiani also believes that jerky – when “it’s made the right way” – can be the snack food of choice for athletes and other health-conscious eaters. A serving of Krave jerky provides between seven and 12 grams of protein, two grams of carbohydrate and less than five grams of saturated fat and is trans-fat free. It’s also an excellent source of zinc and iron. Krave’s products debuted last year in supermarkets on the West Coast in California, Nevada, A rizona, Washington, Oregon and Hawaii. It’s carried in more than 2,000 stores. 64 • Meat&Poultry • October 2011 • www.MeatPoultry.com http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat&Poultry - October 2011

Meat&Poultry - October 2011
Contents
Commentary - Cause for concern
Business Notes
WRIGHT BRAND BACON - Wright can’t go wrong
WRIGHT BRAND BACON - Recloseable challenges
Versatile Protein - Bacon’s on fi re!
Education - Training for tomorrow
Small Business Matters - From dream to reality
Jerky Processing - Perfect pairing
Meat Processing Operations & Engineering - The Phoenix rises
Meat Processing Operations & Engineering - Pest patrol
From the Corral - Slaughter without stunning
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider

Meat&Poultry - October 2011

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