Processed Meat Products

The compound that gives black pepper its pungency is piperine, and piperine dissolves in fat rather than water. That explains why pepper works when applied to the surface of meat: the fat at the surf…

Menu variety comes not only from buying new ingredients but from splitting an existing one in two. Black pepper roast beef shares the same storage conditions, the same slicer and the same serving pla…

Most dried herbs lose their aroma quickly under heat; thyme is the exception to that rule. Thymol, which carries the characteristic scent of thyme, withstands heat better than other volatile compound…

How well an ingredient fits a menu is measured not only by its quality but by the relationship it builds with the dishes around it. Thyme is among the foundational herbs of Mediterranean cooking; on …

What defines Hungarian salami is paprika. In Hungarian cooking paprika is not only a spice but a colouring; mixed into salami it gives the cut an orange-red tone, and that tone is the reason the prod…

Every kitchen has two kinds of ingredient: specials whose consumption fluctuates, and staples that go out in the same quantity every day. Hungarian salami is the second kind — it appears regularly on…

Not every kitchen has a slicing machine. In cafés, small businesses and retail counters a machine means investment, floor space and a cleaning burden; with this product the slicing is done in product…

A slicing machine is a capital item, and its cost is not limited to the purchase price. The machine takes bench space, must be dismantled and cleaned after every use, needs its blade sharpened and fo…

Adding green pistachio to the red base of a Hungarian salami produces two colours that sit opposite each other on the colour wheel. That is a rare contrast in charcuterie cross-sections and separates…

The cost of a charcuterie board is not made up of meat alone; greens, olives, dried fruit and serving items all enter the calculation, and each carries both a purchase and a preparation cost. A slice…

The Spanish and Hungarian salami traditions use the same spice — paprika — in different ways. In the Hungarian tradition the pepper takes a sweetish, colouring role, while the Spanish tradition favou…

On pizza and baguette lines, what drives cost is not weight but coverage. The number of slices needed to cover a pizza is inversely proportional to the slice diameter; with a wide salami, fewer slice…