Altın Dana

Two different spices work in two different places in this product. The paprika is inside the emulsion and gives the cut its colour; the black pepper sits mainly on the outer surface and leaves pungen…

The difference between a ham and a roast is not the cooking but the step that comes before it. A roast is cooked directly, while a ham first rests in brine; the salt solution works into the meat, rai…

Because of curing, ham is a moister product than roast, and that moisture creates a technical problem in sliced packaging: moist slices tend to bond together. The function of the tray here is not onl…

There are two routes in sucuk production. In fermented sucuk the meat matures through natural fermentation, losing water and acidifying; in heat-treated sucuk the product is made safe by cooking at a…

Fermentation is the traditional route for sucuk. After the meat is spiced and filled into casing it rests under controlled conditions; during that time natural micro-organisms convert sugar into acid…

Hususi is a term denoting a quality grade in the Turkish charcuterie tradition. What matters in sucuk production is the proportion of meat; the hususi grade describes production where that proportion…

On a pizza or toastie line, slicing sucuk is not something that can be done at the moment of the order; it is prepared in advance and left waiting. That means both labour and the risk of the waiting …

The coil is the most familiar form of sucuk: filled into casing, brought into a ring and tied at both ends. That form is functional rather than merely visual; a coil can be hung to mature and cut to …

What defines a cocktail sausage is its size. The product is made small enough to be eaten in a single bite without knife or fork, which is decisive at standing receptions and in cocktail service. As …

In the Italian sausage tradition the seasoning is built around fennel, garlic and black pepper, which separates it from mildly profiled sausages such as the frankfurter. A pronounced spice means the …

The long sausage is a format designed for grilling and serving in bread. As length increases, the surface meeting the grill bars grows, which means more grill marks and more even heating. A short sau…

A frankfurter is a sausage made from a meat emulsion. Meat, fat and water are brought together under controlled conditions into a smooth mixture; filled into a fine casing, that mixture gives a homog…