Processed Meat Products

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 most common problem in kitchens running two similar products on one line is that the guest does not perceive the difference. In black pepper Spanish salami the spice stays at the surface, so ever…

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…

In sandwich production a sauce is both an ingredient cost and a preparation step: it is made, decanted, spread, and the bench cleaned afterwards. With dry-textured ingredients a sauce is compulsory, …

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…

With a hand-sliced product, portion cost is an estimate rather than a calculation. Slice thickness varies with the person, the day and the rush; the same sandwich made by two different people does no…

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…

The tightest bottleneck in breakfast service is the stove. Eggs, menemen and toasties all call for it at once, and every additional cooking step joins the queue — which means orders waiting on one an…

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…

Being able to use one ingredient at different price points is an advantage that reduces the number of stock lines. With a coil, the portion is decided in the kitchen rather than in the product: a sho…

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…

The number to look at when buying charcuterie is not the raw price per kilo but the cost per cooked gram. Water and fat left in the pan never reach the plate, yet they have been paid for. That loss v…