Smoked Meats & Delicatessen
Smoked Italian Salami: The Classic, Smoked
How traditional salami gets made, adding smoke, layers of aroma, fermentation, slicing, pairings, nutrition and storage.
6 min read
Tags
smoked
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
22 articles
In this category
- Smoked Meats & Delicatessen
What Is Smoked Dried Beef? Drying Meets Smoking
The mechanism of two preservation methods, water activity, the stages of production, the cut, slicing, service, density and storage.
6 min read
- Smoked Meats & Delicatessen
Smoked Striploin: Lean and Fibrous by Nature
Where striploin sits, the function of the fat cap, comparison with ribeye, the limits of smoking, slicing, service, nutrition and storage.
5 min read
- Smoked Meats & Delicatessen
Smoked Ribs: What the Fat Contributes
The anatomy of ribs, the function of layered fat, low and slow cooking, smoking time, the tenderness test, service and storage.
5 min read
- Smoked Meats & Delicatessen
Smoked Beef Tongue: The Most Refined Offal
The anatomy of tongue, the difficulty of preparation, poaching and peeling, smoking, slicing, service, nutrition and storage.
5 min read
- Smoked Meats & Delicatessen
What Is Smoked Ribeye? The Prized Cut, Smoked
Where ribeye sits anatomically, how marbling affects smoke, ageing, the smoking process, slicing, service, nutrition and storage.
6 min read
- Smoked Meats & Delicatessen
Smoked Frankfurter: What Smoke Does to a Sausage
How smoking works in a sausage, the effect of the casing, cold against hot smoke, wood, cooking, uses and storage.
5 min read
- Smoked Meats & Delicatessen
Sliced Smoked Turkey Roast: Low-Fat Everyday Deli
The effect of low fat, how smoke behaves in lean meat, protein density, why slices dry, uses, portions and storage.
5 min read
- Smoked Meats & Delicatessen
Sliced Smoked Beef Roast: Red Meat Made Practical
How the product removes the cooking step, iron and protein, slice thickness, cold and hot uses, sandwiches, portions and storage.
5 min read