Smoked Roast Chicken with Dried Tomatoes 1800 g
The dried tomato here is distributed through the meat rather than applied to its surface. In log form that means tomato is present at every point of the cross-section; a slice taken from either end of the log carries the same distribution. With surface-applied spices the situation differs — there the addition stays at the edge alone.
Slice thickness therefore governs flavour intensity. A thick slice holds more pieces of tomato and the acidity reads clearly; a thin slice pushes the tomato into the background and lets the meat and smoke lead. Thick for panini and hot sandwiches, thin for cold presentation.
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 tomato is distributed through the meat, so slices from anywhere in the log carry the same spread.
- Slice thickness governs intensity: thick brings the acidity forward, thin holds it back.
- The acidity of dried tomato cuts and balances the smoky profile of the meat.
- Log form makes it possible to cut slices for both hot and cold service from one product.
Where To Use It
- Panini and Italian-style sandwiches
- Mediterranean salads
- Hotel breakfast buffets
- Deli counters
- Restaurant kitchens
- Catering and banqueting
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
Where panini and hot sandwiches are produced, thicker slices are used and kilo consumption runs higher than in cold-service venues; the order plan should reflect that. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Is the tomato present throughout the log?
Yes. Because the addition is distributed through the meat, a slice from either end carries the same spread.
Should I slice thick or thin?
It depends on the use. A thick slice brings the tomato's acidity forward, which is wanted in a hot sandwich. A thin slice lets the meat lead in cold presentation.
Where does it differ from the peppered log?
In where the addition sits. Black pepper is applied to the surface and stays at the slice edge; dried tomato is worked through the meat.
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