web analytics
July 1, 2015 / 14 Tammuz, 5775
At a Glance
Sections
Sponsored Post


All The Way With Jack’s Gourmet

Eller-110813-Jacks

By Pesach of 2012, Jack’s Gourmet expanded its repertoire to include both kielbasa and spicy southwest sausage, which according to Silberstein was the first time that kosher for Passover sausages were ever available to the kosher consumer.  According to reports in the Daily News, over 60,000 units of the specially prepared meats were sold.

Now that kosher consumers were free to experiment with sausages to their hearts content, Silberstein turned his attention to another previously taboo product:  bacon. Jack’s Gourmet Facon, which was also available for Pesach last year, has become the company’s best selling product.

“The interesting thing is that people who have had real bacon tell us it tastes exactly like the real thing,” said Silberstein.  “It is dry cured beef, prepared using the same process that is used when making bacon, just without the pig.”

Facon was a huge hit at Kosherfest 2012 and took home the award for Best New Meat, Seafood or Poultry Product, with another new Jack’s product, spicy Italian style salami, scoring the top prize in the Best New Deli Meat Category.

“Jack’s Gourmet has introduced new flavor and ingredients that expanded the palate and types of dishes that kosher cooks prepare,” said Shifra Klein, editor in chief at Joy of Kosher magazine.  “Italian sausage isn’t a flavor profile most kosher cooks are familiar with and now we are.  Facon is another outstanding product that has allowed the kosher cook to experiment with flavors and textures that were previously unavailable.”

Silberstein’s creations, produced under the rabbinical supervision of the Orthodox Union, the Chicago Rabbinical Council and the Vaad Hakashrus of Flatbush, have been eagerly embraced by the kosher cooking world, according to Mrs. Klein.

“I have definitely seen an increase in recipes being developed, especially with Facon,” said Mrs. Klein, who added that the upcoming edition of Joy of Kosher will include recipes using Jack’s chorizo sausage.

New this year from Jack’s Gourmet are three new frozen products:  Facon burgers, sweet Italian beef sausage patties and spicy Mexican style beef sausage patties.  All three products are nitrate free.  While most of us associate burgers with grilling, Silberstein encourages consumers to let their imagination run wild and Mrs. Klein was equally enthusiastic.

“The new prepared burgers are also a game changer because they can be used as the base for dishes like lasagna, bourekas and even cholent,” said Mrs. Klein.

For Silberstein, it is the quest for quality gourmet products for the kosher consumer that keeps sending him back to his kitchens to develop new items.

“If your grandmother baked knishes, you know what a knish is supposed to taste like and if you taste a rubbery knish somewhere, you will know right away that that isn’t a real knish.  But for someone who has never had a knish before, to them, that rubbery thing really is a knish.  When you have had the real thing, you know when what you are tasting is just a pale imitation and our goal is to develop products that taste like what they are supposed to be.”

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


If you don't see your comment after publishing it, refresh the page.

Our comments section is intended for meaningful responses and debates in a civilized manner. We ask that you respect the fact that we are a religious Jewish website and avoid inappropriate language at all cost.

If you promote any foreign religions, gods or messiahs, lies about Israel, anti-Semitism, or advocate violence (except against terrorists), your permission to comment may be revoked.

No Responses to “All The Way With Jack’s Gourmet”

Comments are closed.

Current Top Story
investing-in-gold_4548807_lrg
What Sanctions? Iran Receives 13 Tons of Gold From S. Africa
Latest Sections Stories

Anna Henriques, who hopes to one day head back to Jamaica, says, “Rabbi Raskin must be willing to respect what exists in Jamaica. The way to the future is to gently bring in the traditions of the past and at the same time embrace the idiosyncrasies of the Jamaican people.”

Food-Talk---Eller-logo

The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.

Emmer-052915-History

It may be that seeking to connect with the past is rooted in the impermanence and impersonality of modern life.

It is very hard to build a healthy marriage when you do not have good role models.

My best book is one that hasn’t been published yet.

We tend to justify and idealize this division with pride attributing these tendencies as demonstrating a higher level of kedushah.

Everyone in the kehilla can get involved, she added, and mothers can network with each other.

On her first ever trip to Israel last week, popular radio talk-show personality and clinical psychologist Dr. Joy Browne, whose spirited broadcasts regularly attract millions of listeners across North America, paid a visit to OneFamily headquarters in Jerusalem in order to learn more about the physical and emotional challenges faced by victims of terror in […]

With the famous Touro Synagogue, a variety of mansions, each with its own distinct personality, as well as the beautiful coast, Rhode Island makes for an excellent vacation spot.

To avoid all this waste and unnecessary anxiety, let’s break the task down step by step and tackle each one at a time.

While there are those who insist they need full-color photos to be truly entranced by a recipe, I suggest you get over that particular requirement because the written word here will draw you in and cause you to salivate as you peruse the recipes scattered throughout The Well-Spiced Life (Israel Book Shop).

For those who couldn’t go off base, a personal parcel was priceless in its ability to convey a feeling of home.

More Articles from Sandy Eller
Food-Talk---Eller-logo

The Silver Platter has it all: gorgeous photography, oodles of useful tips and, more importantly, incredible recipes that you will find yourself making again and again.

Food-Talk---Eller-logo

While there are those who insist they need full-color photos to be truly entranced by a recipe, I suggest you get over that particular requirement because the written word here will draw you in and cause you to salivate as you peruse the recipes scattered throughout The Well-Spiced Life (Israel Book Shop).

Blending anything thicker side is generally problematic and more often than not, I wind up dumping everything into a bowl and mixing it by hand.

“One minute I sing a song and they go back in time to their youth.”

“…his neshamah reached out to us to have the zechus of Torah learning to take with him on his final journey.”

It’s hard not to be intrigued by recipes with names like Thanksgiving Stuffing Soup, Braised Chicken with Rhubarb Gravy and Vidalia Onion Fritters with Sambal Yogurt Dip.

A graduate of Rhode Island’s Johnson & Wales College of Culinary Arts, the very personable Massin came to NoBo with both a solid education and years of experience at Mike’s Bistro and The Prime Grill.

For all their deliciousness, frozen beverages do not stand the test of time well, as any ice or frozen fruit thickening your drink will melt into a watery mess.

Printed from: http://www.jewishpress.com/sections/magazine/potpourri/all-the-way-with-jacks-gourmet/2013/11/11/

Scan this QR code to visit this page online: