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
Tags
smoked meat
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
30 articles
In this category
- 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
Heat-Treated Sucuk Versus Fermented Sucuk
How the two production routes differ, the role of fermentation, what heat treatment does, water activity, cooking behaviour, shelf life and labels.
5 min read
- Smoked Meats & Delicatessen
What Is Spanish Salami? A Local Reading of Chorizo
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
- Smoked Meats & Delicatessen
Pastırma Without the Çemen: An Alternative
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
- Smoked Meats & Delicatessen
Oat Smoked Beef: Looking for Fibre in Charcuterie
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
- Smoked Meats & Delicatessen
Cheese and Thyme Smoked Beef: The Advantage of a Stick
What the stick format is, how the cheese goes in, the role of thyme, smoking, slice behaviour, uses, nutrition and storage.
5 min read