Categories
Production methods, storage conditions and kitchen guides for smoked meats, pastrami, sucuk, salami, ham and sausages.
193 articles
The origins of chorizo, the defining role of paprika, the change of meat in local versions, fermentation, drying, uses, nutrition and storage.
6 min read
The function of çemen, the effect of removing it, the change in shelf life, aroma, which cuts get treated, service, nutrition and storage.
5 min read
The logic of the sliced format, how oats affect slice behaviour, unsmoked production, portion maths, daily fibre, nutrition and storage.
5 min read
The absence of fibre in charcuterie, how oats hold water, the role of beta-glucan, proportions, texture, the gluten question, nutrition and storage.
5 min read
How vegetables behave in an emulsion, the water balance problem, pre-treatment, choosing the vegetables, colour retention, lighter positioning, nutrition and storage.
5 min read
The order of aroma layers, the base note of beef, the dairy note of cheese, the herbal note of thyme, balance, unsmoked production and storage.
5 min read
What the stick format is, how the cheese goes in, the role of thyme, smoking, slice behaviour, uses, nutrition and storage.
5 min read
What pepperoni is, its fermentation, spice profile, the mechanism behind curling, how it behaves on pizza, nutrition, alternatives and storage.
5 min read
The technique of rolled production, layer order, bond strength, slice behaviour, the difference from classic mortadella, service, nutrition and storage.
6 min read
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