Smoked Cured Beef 1200 g
Cured beef is, as the name suggests, a product whose water content has been reduced. When water is drawn from meat, everything that remains — protein, salt, aroma compounds — gathers into a smaller volume at the same mass. The result is a far more concentrated taste at the same weight.
That concentration also determines how it is used. Cured beef is not cut thick; it is sliced into thin, almost translucent pieces and used sparingly. A few slices on a charcuterie board deliver more flavour than a thickly cut roast. In terms of cost per portion, that means the gram weight stays small.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- With reduced water content the flavour is far more concentrated at the same weight.
- Sliced thin and used sparingly, keeping portion weight low.
- A few thin slices deliver more flavour than a thickly cut roast.
- Its low water content makes the texture markedly firmer than the other smoked meats.
Where To Use It
- Charcuterie boards and wine service
- Aperitifs and canapés
- On salads
- Breakfast plates
- Pasta and risotto garnish
- Butcher and deli counters
Wholesale Ordering & Storage
An item used sparingly; planning by slice count rather than by kilo gives the correct quantity. With a low water content its shelf behaviour differs from the other smoked meats. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Why does it need to be sliced thin?
With low water content the flavour is very concentrated and the texture firm. A thick slice is both hard to chew and overpowering.
How does it differ from the other smoked meats?
The drying step. In the others the water is largely retained; in cured beef it is deliberately reduced, which changes both taste and texture.
How much should go on a plate?
Little. A few thin slices are enough; its intensity would otherwise overwhelm the other components.
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