Product Knowledge
Square Sucuk: Why the Shape Changed
Where the round section comes from, how a square form gets made, contact area in the pan, fitting bread, waste, portions and uses.
5 min read
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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
871 articles
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- Product Knowledge
Moulded Chicken Roast Versus the Whole-Muscle Version
The logic of a moulded product, comparison with whole muscle, slice behaviour, protein, weight and size, uses and storage.
5 min read
- Product Knowledge
Smoked Short Rib and Smoked Ribeye: Two Cuts
The anatomy of the two cuts, connective tissue and marbling, differences in smoking, cooking methods, slicing, uses, yield and storage.
6 min read
- Product Knowledge
Smoked Beef Tongue: The Least Known Line
The muscle structure of tongue, collagen, boiling and peeling, curing, smoking, slicing, the cut face, service and nutrition.
5 min read
- Product Knowledge
Peppered Spanish Salami: A Second Layer of Spice
The order in which two spices register, how the pepper goes on, surface versus interior, grind size, the cut face, uses and storage.
5 min read
- Product Knowledge
Pistachio Hungarian Salami: How It Differs
How pistachio behaves in an emulsion, proportions, the cut pattern, slice durability, fat and aroma, allergen declaration and storage.
5 min read
- Product Knowledge
What Is Beef Bacon? Producing Bacon Without Pork
Bacon defined as a method, choosing the beef cut, dry curing, smoking, slice geometry, frying behaviour and nutrition.
5 min read
- Product Knowledge
Telling Frankfurter, Hotdog and Bratwurst Apart
How grind fineness decides things, degree of emulsion, cooking history, casing, spice profile, cooking method and menu positions.
5 min read
- Product Knowledge
Block Ribeye Pastırma Versus Block Select Pastırma
The anatomy of the two cuts, fat distribution, appearance in the cut, ageing behaviour, slice thickness, uses and portion cost.
5 min read