Sliced Smoked Roast Chicken with Black Pepper
The black pepper here is not mixed into the meat but applied to the outer surface. Because the roast is cooked as a whole piece, the spice crust stays on the outer wall alone; sliced, each piece carries a dark ring at its edge and remains plain in the centre.
That delivers two things on the plate. Visually the slice is instantly distinguishable from the plain version, so when two charcuterie types sit side by side on a breakfast plate the guest can see which they took. In taste there is a shifting intensity in every bite — spiced at the edge, plain in the middle.
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?
- Pepper is applied to the surface, giving each slice a dark ring at the edge and plain meat at the centre.
- Instantly distinguishable from the plain version, so both can be offered on a buffet.
- Because the spice is not mixed in, the taste shifts with each bite rather than staying uniform.
- The low-fat structure of chicken roast is preserved; the spice does not alter the fat content.
Where To Use It
- Breakfast plates and hotel buffets
- Sandwich and baguette fillings
- Charcuterie board presentation
- On salads
- Canapés and aperitifs
- Packed lunches
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
Ordered alongside the plain version to offer two options on a buffet; both share the same shelf conditions and shelf life, so they 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. Shelf life: 90 days.
Frequently Asked Questions
Is the black pepper very hot?
Black pepper is not chilli; its pungency comes from a different compound and is warming rather than burning. It also sits only at the slice edge, so its intensity is limited.
Is the nutrition different from the plain version?
There is no meaningful difference. The spice is a very small amount applied to the surface; fat, protein and calorie values are taken as identical to the plain version.
Does the spice fall off the slice?
It bonds to the surface during cooking, so it does not shed in normal use. Not pressing the slices together preserves the appearance.
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