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While Amazon, Walmart and others try to figure out how to make money selling food online in a post-COVID world, others are delivering big profits selling gourmet foods and delicacies Direct to Consumer
A thread
A thread
In August, I wrote this thread arguing that we are in the midst of the largest transfer of wealth in history, and that this shift would create dramatic opportunity for Luxury businesses across all sectors https://twitter.com/digitallynativ/status/1290318195899994114
This claim has been supported recently by the IPOs of both MyTheresa which was valued at 2.4B and jumped 37% on its first day of trading ($3.06B aviation)
TheRealReal and Poshmark also are capitalizing with IPOs valued between $2B and $3B
TheRealReal and Poshmark also are capitalizing with IPOs valued between $2B and $3B
This luxury eCommerce trend is spilling into a market once notorious for its lack of access:
Gourmet Foods and Delicacies
In NYC, Regalis Foods was the largest distributor of fine foods to Michelin Star restaurants
COVID forced Regalis to pivot to DTC with great success
Gourmet Foods and Delicacies
In NYC, Regalis Foods was the largest distributor of fine foods to Michelin Star restaurants
COVID forced Regalis to pivot to DTC with great success
Another such example, which was highlighted by @web and @2PMinc in a recent deep dive, is ButcherBox.
The business more than doubled Revenues in 2020, leveraging influencers to capitalize on this frothy premium market
The business more than doubled Revenues in 2020, leveraging influencers to capitalize on this frothy premium market
In Maine - where I grew up - Get Maine Lobster broke away from a decades old business model and drove hockey stick growth through DTC principles
In December 2020, they sold more lobster in three weeks than in all of 2019
In December 2020, they sold more lobster in three weeks than in all of 2019
This opportunity - in my view - is still in its infancy. Surveying global cuisine, there are dozens of untapped regional and local delicacies that can be globalized through the advent of eCom and DTC
One such opportunity is growing here in Texas:
Jamon Iberico de Belotta
One such opportunity is growing here in Texas:
Jamon Iberico de Belotta
If youâve ever visited the Iberian Peninsula (Spain, Portugal), youâve likely heard of Jamon Iberico
It is a delicacy produced from the hind leg of a Black Iberian pig whose diet consists largely of free range acorns
In the culinary world, Jamon Iberico is regarded as gold
It is a delicacy produced from the hind leg of a Black Iberian pig whose diet consists largely of free range acorns
In the culinary world, Jamon Iberico is regarded as gold
Jamon Iberico is very difficult to find in the United States as the FDA has levied strong Swine regulations which limits or prevents the importation of goods like Jamon Iberico from Spain
So what does all of this have to do with Texas?
Enter: AcornSeekers
So what does all of this have to do with Texas?
Enter: AcornSeekers
AcornSeekers was dreamed up by Spaniards Manual Murga and Sergio Marsal
The two have decades of experience in farming, and during a trip to the US realized that the Texas climate was not unlike that of the Iberian Peninsula
Also, Texas is known for its acorn producing Live Oaks
The two have decades of experience in farming, and during a trip to the US realized that the Texas climate was not unlike that of the Iberian Peninsula
Also, Texas is known for its acorn producing Live Oaks
Their original herd of 150 that hopped the pond from Spain (pigs fly, on occasion) has now blossomed to 2000 strong
Jamon Iberico takes years to cure just right, and while AcornSeekers is selling various pork products, they have yet to release their first Jamon Iberico de Belota
Jamon Iberico takes years to cure just right, and while AcornSeekers is selling various pork products, they have yet to release their first Jamon Iberico de Belota
As you might imagine, Spain is pissed
Much like Champagne, Parmesano Reggiano, and Mozarella di Bufala, Spanish pork producers argue that Iberian pork raised in Texas and called Jamon Iberico de Bellota is...well...baloney https://www.theguardian.com/world/2020/aug/15/fury-in-spain-at-us-plans-to-produce-iberian-ham-in-texas-and-georgia
Much like Champagne, Parmesano Reggiano, and Mozarella di Bufala, Spanish pork producers argue that Iberian pork raised in Texas and called Jamon Iberico de Bellota is...well...baloney https://www.theguardian.com/world/2020/aug/15/fury-in-spain-at-us-plans-to-produce-iberian-ham-in-texas-and-georgia
While itâs not the same as sitting at a cafe in Barcelona in the shadows of La Sagrada Familia, eating Tapas and sipping Rioja
As a international foodie, I for one, as more than happy that digital commerce and domestic production will bring these tasty treats to my doorstep
As a international foodie, I for one, as more than happy that digital commerce and domestic production will bring these tasty treats to my doorstep
