Smoked Roast Chicken with Black Pepper 1800 g
The black pepper is applied to the outer wall of the log; taking a cut leaves a dark ring at the edge of every slice with plain meat in the centre. That behaves differently from products where the addition is distributed through the meat: as slice thickness changes, so does the proportion of spice.
On a thin slice the edge ring occupies a larger share of the surface, so the spice reads more dominant. On a thick slice the centre grows and the plain meat takes a greater share. Different intensities can therefore be drawn from the same log — an adjustment that cannot be made with a pre-sliced product.
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?
- The pepper sits on the outer wall, leaving a dark ring at the edge and plain meat at the centre.
- Slice thickness changes the proportion of spice, drawing different intensities from one log.
- That adjustment is impossible with a pre-sliced product; it is the flexibility a log leaves the kitchen.
- Preserves the low-fat profile of chicken roast; the spice does not alter fat content.
Where To Use It
- Charcuterie boards and presentation
- Sandwich and baguette fillings
- Hotel breakfast buffets
- Deli counter displays
- Canapés and aperitifs
- Restaurant kitchens
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
Bought alongside the plain chicken roast log 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 does a thin slice taste more peppered?
The width of the edge ring is fixed. As the slice gets thinner, that ring covers a larger share of the surface and the spice rises in proportion.
What separates it from the dried tomato version?
Black pepper is applied to the surface while dried tomato is distributed through the meat. So with pepper the taste shifts from edge to centre; with tomato it is even across the slice.
Will a slicer blade crush the spice?
A dull blade can, spoiling the evenness of the ring. A sharp blade gives a clean cut.
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