EPIC serving carnivores with a conscience
The “nose-to-tail” movement – salvaging as much of the animal as possible in making food products – is thriving at EPIC Provisions.
“The Whole Animal Project” within EPIC is in step with the brand’s sustainable sourcing philosophy in producing its meat snacks and related products from grass-fed and pasture-raised animals.
And it’s spawned new products, the latest being three varieties of pork skin snacks introduced this month.
Taylor Collins, EPIC co-founder, says when more of the animal is used, waste is minimized.
“We are devoted to The Whole Animal Project because it is changing how consumers eat, how animals are raised and how businesses can positively impact the planet,” he says.
The nose-to-tail movement has gained traction with high-end restaurants. And with EPIC’s help, it’s getting attention in the consumer packaged goods space, says Taylor.
Organ meat jerky, animal oils, bone broth
Last November, EPIC’s Beef Liver Jerky Bites was the first product unveiled through The Whole Animal Project. Made with meat harvested from grass-fed animals, the all-natural meat snack contains six ingredients, including beef liver, beef and sea salt.
Then in January, EPIC introduced three types of animal oils: beef tallow, pork lard and duck fat, which have a number of uses besides cooking and baking. In September, EPIC released limited edition grass-fed bison tallow.
The accolades have followed. Earlier this year, EPIC’s duck fat cooking oil was named best new condiment by New Hope magazine, and received a NEXTY Award at Expo West 2016.
Bone broth became the third line of products introduced, and was on store shelves in March.
The three varieties – which can be used for soup stock, cooking, or as a drink – are Beef Jalapeno Sea Salt, Homestyle Savory Chicken, and Turkey Cranberry Sage. EPIC just released a seasonal bone broth: Pasture Raised Bison Apple Cider Bone Broth.
Pork rinds and cracklings
Pork rinds and pork cracklings, two different types of snacks, were introduced in September on EPIC’s website. The pork rinds come in two varieties: Sea Salt Pepper and Texas BBQ – while the pork cracklings come in Maple Bacon.
Rinds are fried pork skins taken from the belly or back of the hog and have a fluffy texture. Cracklings are fried pork skin taken from the hog’s shoulder. Its harder texture makes it crispier than a pork rind.
“These will take the marketplace by storm,” promises Taylor. “We are happy to teleport consumers to enlightened levels of ‘bacon lust.’”
He adds that The Whole Animal Project exemplifies the way EPIC continues to take the marketing road less traveled.
“We have never performed consumer research, hired a recipe developer, or launched products to capitalize on a market opportunity,” he says. “Instead, we trust our instincts, keep ingredients simple, and create nutrient dense food for carnivores with a conscience.”
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