Smoked Meats & Delicatessen
Pistachio Hungarian Salami: The Nut in a Delicatessen
The function of pistachio in salami, ratios, the section, technical difficulties, rancidity, slicing, service and storage.
6 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
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
- 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 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
Frankfurter Special: What Sets It Apart?
What the word special means, the meat content, casing and diameter, spices, length, uses, price and reading labels.
5 min read
- Smoked Meats & Delicatessen
Frankfurter: The Properties of a Classic Hot Dog Sausage
The history, the chemistry of the emulsion, the casing, spices, length standards, cooking, 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