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
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delicatessen
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
157 articles
In this category
- Smoked Meats & Delicatessen
Roast Beef Sandwiches: Classic and Modern Interpretations
What separates the two, the classic hot sandwich, using jus, modern cold versions, bread, sauces compared, garnish and service.
5 min read
- Breakfast, Jam, Tahini & Halva
Pairing Fig Jam With a Charcuterie Board
The profile of fig jam, the logic of sweet against salt, which meats it suits, three cheeses, bread and crackers, quantity, plating and alternatives.
5 min read
- Smoked Meats & Delicatessen
Breakfast Plates Built Around Premium Sucuk
What sets premium sucuk apart, its role on the plate, six plate designs, choosing accompaniments, bread, drinks, portion balance and cost in a business.
5 min read
- Smoked Meats & Delicatessen
Cold Plate Presentations With Roast Beef
The structure of the product, slice thickness, three plate designs, sauces, vegetables and acidity, garnishes, portions and timing.
5 min read
- Smoked Meats & Delicatessen
How to Build a Mediterranean Sandwich
The logic of the approach, choosing bread, the role of olive oil, deli and cheese, the vegetable layer, acidity, the order of layers and resting.
6 min read
- 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
- Smoked Meats & Delicatessen
Storing Mortadella: How Many Days After Opening?
The emulsion, water activity, times for whole and sliced, signs of separation, containers, fridge position, freezing and using leftovers.
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