Black Pepper Roast Beef 1700 g
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 surface draws the aroma of the spice and binds it into the crust during cooking.
The result is a layer of aroma concentrated at the slice edge. Taking a cut reveals a dark ring, and the taste falls away from edge to centre across the mouthful. That is a different experience from a uniformly seasoned product — the same intensity does not arrive with every bite.
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?
- Because piperine dissolves in fat, pepper is most effective applied to the meat surface.
- The aroma concentrates at the slice edge and falls away towards the centre.
- The dark ring in the cut separates it instantly from plain roast beef.
- The whole-muscle structure is preserved; the spice does not interfere with the texture of the meat.
Where To Use It
- Charcuterie boards and wine service
- Sandwich and baguette fillings
- Restaurant à la carte
- Breakfast plates
- Canapés and aperitifs
- Butcher and deli counters
Wholesale Ordering & Storage
Bought alongside the plain roast beef it yields two products from one slicing line; both share the same shelf conditions and plan into a single delivery. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Why is the pepper applied to the surface?
Piperine, which carries the pungency, dissolves in fat. The fat at the meat surface draws the aroma and binds it into the crust during cooking; mixing it inside does not give the same effect.
Is it hot?
Black pepper is not chilli. Its pungency comes from a different compound and leaves a warming rather than burning sensation.
Is a thin slice more peppered?
Yes. The crust thickness is fixed; the thinner the slice, the larger the share of its surface the crust occupies.
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