After selling his beef farm Jeff Ryan was keen to put his farming experience to good use by producing quality products from poorer cuts of meat. Ryan purchased a salami business and spent eight years developing a healthy salami offering, something he felt the market was missing. Lean Artisan Smokehouse Company (LASCo) was established in October 2012 and manufacturers pure NZ beef salami in four variants – Marlborough Garlic, Italian New York Cut, Pepperoni and Kaitaia Fire. The range is available in 150g sliced packs and 200g chubs and is 90% fat free, gluten free, dairy free, pork free and low in sodium, cholesterol and saturated fat.
LASCo’s marketing manager, Trudi Peet says grocery is a growth area for the company.
“We are currently stocked in over 160 Foodstuffs supermarkets around the country as well as a few independent delis and specialty stores. Supermarkets are definitely the way forward for our brand,” she says.
To date the range has been well received by both retailers and consumers with Peet attributing the relatively new company’s success to a growing demand for artisan products.
“People want to purchase food that is healthy and consumers know they can trust the ingredients used in artisan products. People don't mind paying a little extra for quality,” she says.
LASCo is working on expanding its product offering with several new products including a chorizo and a healthy beef & vegetable sausage currently in development. The Tauranga based company is also in the process of applying for export approval, with interest already being expressed from Australian retailers.
In a bid to increase brand awareness a national radio campaign and a feature in the latest Family Health Diary will roll out in the coming months. For more information please visit www.nzsalami.co.nz
LASCo
