Smoked Meats & Delicatessen
Serving Salami: The Rule of the Thin Slice
The intensity fermentation creates, salt levels, the effect of thickness, the casing, arrangement, temperature, pairings and storage.
5 min read
Tags
slicing
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
11 articles
In this category
- Smoked Meats & Delicatessen
Slicer Settings for Salami: A Thickness Guide
Reading the thickness scale, settings by product, blade speed, product temperature, sharpness, portion calculation and cleaning.
5 min read
- Smoked Meats & Delicatessen
Slicing Pastırma: How Thinness Affects the Flavour
The structure of the çemen layer, how thickness affects balance, grain direction, product temperature, knives and machines, removing the coating and serving.
6 min read
- Smoked Meats & Delicatessen
Serving Mortadella: Thickness and Presentation
The texture of the product, how thickness registers, paper-thin slicing, thick-cut uses, arrangement, temperature and pairings.
6 min read
- Smoked Meats & Delicatessen
Eating Air-Dried Meat: Why Thin Slicing Matters
What drying does to meat, water activity, thickness and chewing, knives and machines, serving temperature, pairings and storage.
6 min read
- Smoked Meats & Delicatessen
Slicing and Serving Smoked Ribeye
The structure of the product, grain direction, slice thickness, knives, serving temperature, plating, pairings and storage.
5 min read
- Frozen Bakery & Patisserie
Slicing and Serving Bosnian Börek
The structure of the product, how the coil works, cutting methods, portion consistency, serving temperature, accompaniments, storage and reheating.
5 min read
- Smoked Meats & Delicatessen
Slicing Charcuterie Properly: The Fine Points
How temperature affects the cut, fibre direction, a thickness table by product, knife and machine use, slicing order, hygiene and safety.
5 min read
- Frozen Bakery & Patisserie
What Is a Loaf Cake? Slicing and Presentation Notes
The portioning advantage, why the centre stays raw, the cause of the crack, slicing technique, presentation ideas and use as a frozen product.
6 min read