Smoked Roast Turkey with Thyme 1800 g
With aromatic products a log has an advantage over pre-sliced: the volatile aroma compounds stay inside the sealed mass. In a sliced product every slice meets the air and the aroma weakens over time; in a log only the cut face is open.
In practice that means the scent of thyme is distinctly noticeable the moment the log is sliced. On a deli counter or in an open kitchen that becomes a selling point; the customer knows from the smell that the product was freshly cut. For the same reason, slicing close to service gives a better result than slicing in advance.
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?
- Volatile aroma is preserved inside the sealed mass and released the moment it is sliced.
- Slicing close to service is markedly more aromatic than slicing in advance.
- Creates a fresh-cut impression in open kitchens and on deli counters.
- Carries the same nutrition as the plain turkey roast; the herb does not alter fat or protein.
Where To Use It
- Deli counters and open kitchens
- Mediterranean-style sandwiches
- Hotel breakfast buffets
- Olive-oil meze plates
- Restaurant kitchens
- Catering and banqueting
Nutrition Information (per 100 g)
- Energy: 510,4 kJ / 122 kcal
- Fat: 3,7 g (of which saturates 1,6 g)
- Carbohydrate: 1,7 g (of which sugars 0 g)
- Protein: 20,4 g
- Salt: 3 g
Wholesale Ordering & Storage
Because aroma is retained, a log can be used at full aroma for longer than the sliced version, which strengthens the case for logs in lower-turnover kitchens. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Is a log more aromatic than the sliced version?
At the moment of cutting, yes. In a sliced product each slice meets the air and volatile aroma fades; a sealed log preserves it.
Is slicing in advance a problem?
It costs aroma. Slicing close to service gives a better result in both scent and texture.
Is oregano used instead of thyme?
The manufacturer's catalogue gives the English name as thyme, so the official designation has been taken as the reference.
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