We are excited to work with Trou Normand, a local restaurant in the Soma district of San Francisco.
Chef Salvatore Cracco uses only organic spices (from our retail SPICELY line) to create delicious charcuterie, such as guanciale, mortadella, pate, and various sausages.
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Culinary trends tend to trickle down from innovative forerunners like Trou Normand (a sister restaurant to the James Beard award winning Bar Agricole). We expect that in the next couple of years, more and more restaurants will be switching from conventional to organic ingredients. The growing trend is that eaters want to assurance that their food is real - traceability and certifications will play a larger role in both restaurant hospitality and food manufacturing.
Does your business already use our certified organic spices and herbs? If so, we'd love to feature you on our blog!
Please contact us and our PR team will get back to you as soon as possible.