ABOUT PETE GIOVENCO -
Master Meat Cutter
 Peter
Giovenco, professional game processor, educator, speaker and bona fide New Orleans
celebrity began his career in food services as a fourteen-year old delivery boy. With over
thirty years experience as a butcher and department supervisor, Pete found his niche in
the game and seafood industry. In south Louisiana where the variety of wild game and
seafood is unparalleled, he realized so many sportsmen were wasting large quantities of
their bounty for various reasons such as taste, too tough or the family was simply
hesitant to try non-traditional fare.
 His Cajun-Italian
ancestry and unbridled imagination went to work. Keeping customer satisfaction the
priority, Pete found new, exciting ways for sportsman to use more of their game and
seafood through custom meat cutting and season blending. From his St. Rose shop just
outside New Orleans, Pete registered his blends of premixed seasoning to develop top food
ingredients, reliability, quality, and consistency to guarantee year after year
dependability. "We have computers for batch control. Together with our premix blended
seasoning for consistency, we can calculate the precise amount of seasoning to be added to
each individual batch of sausage."
 Pete, never satisfied, constantly looks for unique, innovative methods to
prepare and process game and seafood. They have also added references and a history of
business and itemized invoicing for improved productivity and a streamlined operation.
Teamwork, intelligent planning, and flexibility make a winning combination.
One of his success stories is the creation of Giovenco
Venison Tamales. Packed with a delicious blend of spices, Giovenco Venison Tamales have
become the rage for Gulf coast outdoor enthusiasts.
During the off season Pete teaches processing at local universities,
conducts demonstrations for grammar school students and presentations to hunting clubs,
St. Charles Parish Continuing Education Classes, sporting good stores,
Ducks Unlimited, and the
Louisiana Sportsman Show in the Superdome.
 Peter has appeared on numerous
television and radio programs including appearances on Louisiana's top TV station WWL with
Frank Davis, and WWL Radio, Outdoors with Don Dubuc just to name a few. Understandably,
Pete is a member of the Louisiana Outdoors Writers Association, and has been subject of a
number of local state and national magazine articles. Among Pete's many personal cooking
appearances are at Louisiana Hunting & Fishing Day in Baton Rouge and the New Orleans
Jazz and Heritage Festival. In a contest sponsored by the Louisiana Nature and Science
Center in New Orleans, Pete's nutria sausage won an award presented by Chef Paul
Prudmomme. Pete has been working with the Department of Wildlife & Fisheries to find
various ways of preparing nutria and encourage the public to try it, since it is such a
clean, low fat healthy meat.
Without a doubt, when it comes to the game and seafood processing
industry in Louisiana, no one has more recognition, skill or credibility than Pete
Giovenco. |
