Portuguese 
English 
Spanish 
5 min of reading 
0 comments 
The savory ice creams were developed in the Olivos Biotechnology laboratory over two months by a company from Cocal do Sul that works with supplies and technology for ice cream shops and bet on meaty flavors with natural, sugar-free ingredients to prove that the combination of meat and ice cream really works.
According to Canal Balanço Geral, Olivos Biotechnology, a company from Cocal do Sul in southern Santa Catarina, is provoking reactions ranging from curiosity to astonishment with a proposal that no one expected: savory ice creams with meat flavor. Smoked pork rib with salted caramel, wine with Italian salami, and Sicilian lemon with basil and crackling are the three flavors that the company developed in the laboratory over two months and that are attracting attention in the gastronomy market and in the ice cream sector in Brazil.
The most surprising thing is not just the unusual combination, but the fact that the ice creams were designed with natural ingredients and a focus on healthiness. The proposal is to move away from conventional sugar and work with natural products, without giving up the creaminess and texture that define a good ice cream. The idea was born as a differentiator for the Mercoagro fair in Chapecó, but the repercussion went beyond the event and put Cocal do Sul on the map of gastronomic innovation.
How the idea of creating ice creams with meat flavor came about
The company from Cocal do Sul does not manufacture ice creams for the final consumer; it works with supplies and technology for ice cream shops. To participate in Mercoagro, the largest agro-industrial fair in Santa Catarina, the team needed something that demonstrated the versatility of its products.
-
In the World Cup spirit, a factory in India produces soccer balls with latex, joining cut pieces on a sewing machine as if it were a puzzle, and impresses with a modern and high-quality result.
-
At 53 years old, an entrepreneur closes the sale of the world’s most expensive mansion for R$ 1.8 billion, breaking historical records and transforming an old aristocratic property into the ultimate symbol of global luxury.
-
Created by father and son, a homemade solar-powered drone sets a record with over 5 hours of flight time, promising to transform agriculture, surveillance, and continuous use without relying on batteries.
-
Cat owners are now prohibited from leaving them alone for long periods, and a new rule imposes a mandatory routine of daily care and interaction in Sweden.
The solution was to create ice creams that no one would imagine possible: savory flavors made with meat, to demonstrate to potential clients that the company’s bases and technologies work even in the boldest combinations.
The development took two months of laboratory work. The person in charge of the project says that they started by researching studies and references before defining the approach.
The decision was to use a dairy base of conventional ice cream, the same as any dessert ice cream, and to work on the fusion of meaty flavors in a subtle and balanced way, precisely to break the natural resistance that people have when they hear “meat ice cream.” The goal was never to shock; it was to surprise with something that really works on the palate.
What each savory ice cream flavor offers and how they were balanced
The first flavor, Sicilian lemon with basil and crackling, started from an association that already exists in the minds of Brazilians: crackling with lemon.
The flavoring of the crackling was worked on gently, prioritizing the texture and creaminess of the ice cream contrasting with the crunchiness of the crackling. The lemon and basil come in as aromatic elements that balance the fat and bring freshness.
The second, wine with Italian salami, is the most impactful in terms of aroma. The salami has a very intense flavoring capacity, and to harmonize with it, an ingredient of equal stature was needed; the wine fulfills this role with its strong aroma and marked taste presence.
The third flavor, smoked pork rib with salted caramel, explores the ability of cold dishes to deliver multiple sensations in a single serving. In these ice creams, it is possible to feel the sweet, the salty, and, in the background, the smokiness of the rib, which lingers on the palate.
What makes these savory ice creams different from a simple provocation
The difference between a fair curiosity and a real innovation lies in the execution. Anyone can mix meat with ice cream and generate astonishment the challenge is to make the result genuinely tasty, with balanced texture, appropriate creaminess, and flavors that complement each other.
This is where the two months of laboratory work made a difference. Each combination was tested, adjusted, and refined until reaching a product that works like real ice cream, not as an experiment.
Another important differentiator is the healthiness proposal. The ice creams were developed with natural ingredients, without conventional sugar.
The idea is to show that it is possible to create ice creams with a savory and meaty profile using real products real salami, real crackling, real rib without resorting to artificial flavorings or additives. For the ice cream market, which is constantly seeking differentiation, this approach opens up a practically unexplored territory in Brazil.
What these ice creams mean for the market and for those who want to try them
The company from Cocal do Sul does not plan to sell these ice creams directly to the public; its business is supplies and technology. The goal is for ice cream shops and gastronomic establishments to see the potential and start exploring savory and meaty flavors in their menus, using the bases and technologies that the company offers.
Meat ice creams are the boldest proof of concept possible: if it works with ribs, salami, and crackling, it works with any ingredient.
For the final consumer, the expectation is that these flavors or variations of them will start to appear in ice cream shops seeking differentiation. Savory ice creams are not new in the world; in Italy, Japan, and the United States, there are already versions with cheese, bacon, and even wasabi, but in Brazil, the territory is still practically untouched.
The company from Santa Catarina is planting the seed for this market to develop here, starting from flavors that make sense for the Brazilian palate.
Would you try a pork rib or salami with wine ice cream? Which of these flavors intrigued you the most? Let us know in the comments.
Seja o primeiro a reagir!