Mortella

The difference between a hot dog sausage and a frankfurter is size. A hot dog roll has a standard length and the sausage is made to match it; too short and the ends of the roll look empty, too long a…

Roast is the charcuterie type produced by cooking meat as a whole piece and then slicing it. That separates it from salami and mortadella, which are minced and reformed: in a roast slice the muscle s…

The black pepper here is not mixed into the meat but applied to the outer surface. Because the roast is cooked as a whole piece, the spice crust stays on the outer wall alone; sliced, each piece carr…

A sun-dried tomato is a different ingredient from a fresh one. With the water drawn out its acidity and salt concentrate, so added to meat it brings not only colour but a distinct layer of acid. That…

A turkey breast is markedly larger than a chicken breast, and that difference passes straight into the slice. Cut by the same method, turkey roast gives broader slices than chicken roast; a single sl…

Thyme is among the most durable of dried herbs in aroma; it does not evaporate away during cooking but works into the meat and stays there. That makes it useful in smoked products — like smoke, thyme…

Sliced beef roast is the most striking product in the range on numbers. Red meat is generally assumed to be fattier than white, yet the opposite holds here: at 2.5 g of fat per 100 g it sits below bo…

Surface coatings in charcuterie are usually spices; oats, by contrast, are used for texture rather than flavour. When the roast is coated in oats before cooking, slicing leaves a faintly rough wall a…

The difference between jambon and roast begins in the production method. A roast is cooked directly, while a jambon is cured first: the meat rests in a salt solution before cooking. Curing distribute…

Turkey jambon is the most practical item in the range for kitchens producing sandwiches. Two properties combine: the broad slice that comes from the size of a turkey breast, and the 120-day shelf lif…

Mortadella belongs to a different class from roast and jambon: the meat is minced into an emulsion and visible pieces are set into it. That pattern in the cross-section is what defines a mortadella, …

The cross-section pattern of a mortadella is built here with dried tomato. Unlike the multicoloured distribution of the vegetable version, one colour dominates: dark red islands on a pale emulsion ba…