Smoked Meats & Delicatessen
Aperitif Plates With Spanish-Style Salami
The spice profile, slicing, the logic of tapas, cheese pairings, bread and olives, hot uses, drinks and plating.
5 min read
Tags
salami
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
19 articles
In this category
- Guides for Businesses
Getting the Most From a Whole Salami in a Business
The price gap, the labour of slicing, waste, using the ends, the shelf life advantage, menu uses and a decision table.
5 min read
- Canned & Ready Meals
Chicken Salami Versus Beef Salami: The Nutritional Difference
The nutrition tables, fat and protein, sodium, the role of meat content, mechanically separated meat, iron and B12, calories and portions.
5 min read
- 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
Presenting Pistachio Salami: Making the Plate Work
The cut face, slice thickness, arrangement, colour contrast, choosing a plate, accompaniments and photographability.
5 min read
- Smoked Meats & Delicatessen
Why Sliced Salami Spoils Faster and How to Store It
Surface area, oxidation and microbial growth, the role of vacuum, fridge temperature zones, containers, signs of spoilage and portioning.
5 min read
- Smoked Meats & Delicatessen
Spanish Salami Versus Hungarian Salami
The origins of the two traditions, spice profiles, red pepper's role in colour and preservation, grind, ripening, cut face and uses.
5 min read
- Smoked Meats & Delicatessen
What Separates Mortadella from Salami?
Definitions, fermented versus heat-treated, emulsion structure, fat cubes, diameter and cut face, spicing, shelf life and uses.
5 min read
- Smoked Meats & Delicatessen
Why Are Pistachios Used in Salami? Texture and Appearance
Three functions of the nut, the chemistry of the green colour, pre-treatment, size and ratio, effect on emulsion, distribution, cost and shelf life.
5 min read