Processed Meat Products

The fundamental difference between bratwurst and frankfurter is how finely the meat is ground. In a frankfurter the meat is worked into an emulsion and fully homogenised; in a bratwurst it is coarsel…

On a menu, a product's name does as much work as the recipe. A line reading simply 'sausage' is perceived as generic, while a name belonging to a known culinary tradition positions the product; the g…

Kavurma is a preserving method developed in a time without refrigeration. The meat is cooked long in its own fat, loses most of its water and is then kept within the rendered fat; the fat cuts off co…

The number of stock lines is one of a kitchen's invisible costs. Every additional line means a separate order, a separate shelf position, separate date tracking and a separate waste risk. Ingredients…

Pastirma production has three stages: salting, drying and coating with cemen. Salt draws water from the meat, drying completes that process, and the cemen — a paste of fenugreek, garlic and paprika —…

The demand for some products is not steady across the year. Pastirma is the typical case: consumption rises in the winter months, when bean stews and hot breakfast menus come to the fore, and falls m…

The cut used in pastirma directly determines the grade of the product, and ribeye sits at the top of that classification. The reason is marbling: the fat distributed through the muscle of a ribeye st…

For premium pricing to be sustainable, the difference has to be perceptible to the guest. A quality difference that cannot be perceived turns into price resistance on the second order; the guest does…

Cemen is the garlic-laden crust that both preserves pastirma and carries its characteristic aroma — but that aroma is not to everyone's taste. The intensity of the garlic and the distinctive scent of…

The reason a customer does not buy a product is not always price. With pastirma it is often the garlic: there is a large group who would rather not eat garlic during the working day, who dislike the …

A log is an unsliced whole roast carrying the same recipe as the sliced product. The difference lies in the buying logic: a sliced product buys ready portions, while a log leaves the slicing decision…

This is the only item in the sliced roast range that carries its additional components inside rather than on the surface. Where the peppered and oat-crusted versions apply their addition to the outer…