Meat&Poultry - July 2012 - 41

Career change
Providence somehow intervened and after moving to North Carolina in 1995 and spending four years as a paid fireman, his beaming personality and culinary skills propelled him to the role of fi rehouse cook. Santomauro decided to test the waters of running a business and opened a small deli in High Point. It was small by any standard, boasting two shelves and only one deli case. But it went over so well that he opened a second one. And then the roof caved in on his meat-career aspirations. “The folks from USDA said I was transporting product between stores and could be facing fines of $100,000 and maybe imprisonment,” he recalls. “I was scared to death but wanted to do the right thing. The USDA people did help steer me to the concept of opening a location under inspection, so I could supply the retail stores. I was making cold calls until I found something. I call that ‘the push’, which was what I needed.” He was able to lease 4,000 sq. ft. of space at a facility that was built for inspection in nearby Elon, moved his equipment to that location and set up production as a way to supply his retail store. He had already closed the store in High Point. But it was always the New Yorkstyle, ethnic, meat-shop atmosphere that powered the enterprise. His location in the heavily traveled commercial and business section of Greensboro complemented the ambiance his retail store and deli restaurant offers. About a dozen tables are available, inside and out, and the place is constantly packed. The aromas seem to grip the soul right at the front door. Fresh-baked breads, homemade deli salads and a cavalcade of specialty and imported aged cheeses seem to whet the appetite for the real main course, the delicately crafted meats. A gigantic chalkboard heralds such imports as pancetta, prosciutto parma and mortadella, yet they are not outdone by Santomauro’s own dry-aged capicola, salami Milano, hot and sweet soppressata, pepper jack smoked bologna, capicola and homemade ham, corned beef, pepperoni, pastrami and more. It’s obvious that the deli crowd is there for the delightfully balanced sub and hot hero sandwiches, which Santomauro oversees like an orchestra maestro. He’ll personally refuse to sell anyone a sandwich with ingredients that “don’t go together” and will instead offer a personal recommendation that’s sure to please.
www.MeatPoultry.com • July 2012 • Meat&Poultry •

Santomauro’s signature items include its dry-aged capicola, salami Milano, soppressata, and homemade ham and corned beef.

He’ll personally refuse to sell anyone a sandwich with ingredients that “don’t go together.”

41



http://www.MeatPoultry.com

Meat&Poultry - July 2012

Table of Contents for the Digital Edition of Meat&Poultry - July 2012

Meat&Poultry - July 2012
Table of Contents
Commentary - ‘Walking the walk’ in food safety
Business Notes - Senate passes Farm Bill
Business Notes - Expanded E. coli testing begins
Business Notes - Grimes to lead innovation at Hillshire
Business Notes - ConAgra refutes Kosher claims
Business Notes - WTO to investigate India’s ban on US poultry, eggs
Business Notes - Consumers prefer ABF: poll
Business Notes - Power of Meat Report results
Business Notes - Partnership broadens trade in organics
Washington - Mandating well-done burgers
Cover Story - Discovering Value
Barbecue-Mania - Backyard inspirations
Small Business Matters - Blazing trails
Ingredient Solutions - Less is more
Food Safety - Ensuring excellence
Food Safety/Sanitation - Eliminating guesswork
Pork Report - High on the Hogs
Treif - Giving Thanks
Packaging Solutions - Packaging evolution
Labor - Equal employment challenges employers
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - July 2012 - Meat&Poultry - July 2012
Meat&Poultry - July 2012 - 2
Meat&Poultry - July 2012 - 3
Meat&Poultry - July 2012 - Table of Contents
Meat&Poultry - July 2012 - 5
Meat&Poultry - July 2012 - 6
Meat&Poultry - July 2012 - 7
Meat&Poultry - July 2012 - Commentary - ‘Walking the walk’ in food safety
Meat&Poultry - July 2012 - 9
Meat&Poultry - July 2012 - Business Notes - Expanded E. coli testing begins
Meat&Poultry - July 2012 - 11
Meat&Poultry - July 2012 - Business Notes - Grimes to lead innovation at Hillshire
Meat&Poultry - July 2012 - Business Notes - ConAgra refutes Kosher claims
Meat&Poultry - July 2012 - Business Notes - WTO to investigate India’s ban on US poultry, eggs
Meat&Poultry - July 2012 - 15
Meat&Poultry - July 2012 - Business Notes - Power of Meat Report results
Meat&Poultry - July 2012 - Business Notes - Partnership broadens trade in organics
Meat&Poultry - July 2012 - Washington - Mandating well-done burgers
Meat&Poultry - July 2012 - 19
Meat&Poultry - July 2012 - Cover Story - Discovering Value
Meat&Poultry - July 2012 - 21
Meat&Poultry - July 2012 - 22
Meat&Poultry - July 2012 - 23
Meat&Poultry - July 2012 - 24
Meat&Poultry - July 2012 - 25
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Meat&Poultry - July 2012 - 28
Meat&Poultry - July 2012 - 29
Meat&Poultry - July 2012 - 30
Meat&Poultry - July 2012 - 31
Meat&Poultry - July 2012 - Barbecue-Mania - Backyard inspirations
Meat&Poultry - July 2012 - 33
Meat&Poultry - July 2012 - 34
Meat&Poultry - July 2012 - 35
Meat&Poultry - July 2012 - 36
Meat&Poultry - July 2012 - 37
Meat&Poultry - July 2012 - 38
Meat&Poultry - July 2012 - 39
Meat&Poultry - July 2012 - Small Business Matters - Blazing trails
Meat&Poultry - July 2012 - 41
Meat&Poultry - July 2012 - 42
Meat&Poultry - July 2012 - 43
Meat&Poultry - July 2012 - 44
Meat&Poultry - July 2012 - 45
Meat&Poultry - July 2012 - 46
Meat&Poultry - July 2012 - 47
Meat&Poultry - July 2012 - 48
Meat&Poultry - July 2012 - 49
Meat&Poultry - July 2012 - Ingredient Solutions - Less is more
Meat&Poultry - July 2012 - 51
Meat&Poultry - July 2012 - 52
Meat&Poultry - July 2012 - 53
Meat&Poultry - July 2012 - 54
Meat&Poultry - July 2012 - 55
Meat&Poultry - July 2012 - 56
Meat&Poultry - July 2012 - 57
Meat&Poultry - July 2012 - Food Safety - Ensuring excellence
Meat&Poultry - July 2012 - 59
Meat&Poultry - July 2012 - 60
Meat&Poultry - July 2012 - 61
Meat&Poultry - July 2012 - Food Safety/Sanitation - Eliminating guesswork
Meat&Poultry - July 2012 - 63
Meat&Poultry - July 2012 - 64
Meat&Poultry - July 2012 - 65
Meat&Poultry - July 2012 - Pork Report - High on the Hogs
Meat&Poultry - July 2012 - 67
Meat&Poultry - July 2012 - 68
Meat&Poultry - July 2012 - 69
Meat&Poultry - July 2012 - 70
Meat&Poultry - July 2012 - 71
Meat&Poultry - July 2012 - 72
Meat&Poultry - July 2012 - Treif - Giving Thanks
Meat&Poultry - July 2012 - 74
Meat&Poultry - July 2012 - 75
Meat&Poultry - July 2012 - 76
Meat&Poultry - July 2012 - 77
Meat&Poultry - July 2012 - 78
Meat&Poultry - July 2012 - 79
Meat&Poultry - July 2012 - 80
Meat&Poultry - July 2012 - Packaging Solutions - Packaging evolution
Meat&Poultry - July 2012 - 82
Meat&Poultry - July 2012 - 83
Meat&Poultry - July 2012 - 84
Meat&Poultry - July 2012 - 85
Meat&Poultry - July 2012 - 86
Meat&Poultry - July 2012 - Labor - Equal employment challenges employers
Meat&Poultry - July 2012 - 88
Meat&Poultry - July 2012 - Names in the News
Meat&Poultry - July 2012 - 90
Meat&Poultry - July 2012 - New Product Showcase
Meat&Poultry - July 2012 - 92
Meat&Poultry - July 2012 - 93
Meat&Poultry - July 2012 - Classified Advertising
Meat&Poultry - July 2012 - 95
Meat&Poultry - July 2012 - 96
Meat&Poultry - July 2012 - 97
Meat&Poultry - July 2012 - Advertisers
Meat&Poultry - July 2012 - The Insider
Meat&Poultry - July 2012 - 100
Meat&Poultry - July 2012 - Marel - 1
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