Sliced Smoked Roast Chicken
Roast is the charcuterie type produced by cooking meat as a whole piece and then slicing it. That separates it from salami and mortadella, which are minced and reformed: in a roast slice the muscle structure of the meat is visible and the grain can be followed.
Chicken breast is already a low-fat meat, and the roasting method preserves that. The result carries 20.6 g of protein against 2.8 g of fat per 100 g — a ratio few products on a deli counter reach. Smoking then adds a layer of wood smoke to the flavour; the product arrives cooked and needs no heating.
Shelf life and storage conditions
- Shelf Life
- 90 days
- 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?
- Cooked as a whole piece and sliced; not a minced product, and the muscle structure shows in the slice.
- 20.6 g protein against 2.8 g fat per 100 g — a rare ratio in charcuterie.
- Arrives cooked, going from pack to plate or sandwich directly.
- Three pack sizes cover everything from a single portion to a production kitchen.
Where To Use It
- Breakfast plates and hotel buffets
- Sandwich and toastie fillings
- Protein on salads
- Garnish for baked potato and pasta
- Packed lunches
- Cocktail and canapé presentation
Nutrition Information (per 100 g)
- Energy: 502 kJ / 120 kcal
- Fat: 2,8 g (of which saturates 1,2 g)
- Carbohydrate: 3 g (of which sugars 0 g)
- Protein: 20,6 g
- Salt: 2,5 g
Wholesale Ordering & Storage
Pack size determines the use in sliced charcuterie: 100 g for single portions and minibars, 200 g for households and small venues, 450 g for production kitchens. The cold chain must hold through to delivery. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container. Shelf life: 90 days.
Frequently Asked Questions
What is the difference between roast and salami?
A roast is made by cooking a whole piece of meat and slicing it; salami is minced, seasoned and reformed. The muscle structure shows in a roast, while salami has a uniform cross-section.
Does it need heating?
No. The product is packed cooked and suits cold service. If wanted, it can be seared in a pan for a hot plate.
Which pack size should I choose?
Whichever matches daily usage. An opened pack keeps for a limited time even chilled, so choosing a size that can be used in a day reduces waste.
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