Smoked Cured Beef 1200 g
In kitchen economics the price per kilo is a misleading indicator; the real question is how much goes onto a plate. Smoked cured beef is intensely aromatic and enters a dish by the gram — a few thin slices are enough to define a salad or a starter.
That makes the product economical despite its price per kilo. Used at ten grams a plate, a single kilo spreads across a hundred portions and the cost per portion falls below that of most main ingredients. Positioned as a signature item it gives the menu identity without becoming a decisive line in the cost sheet.
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?
- Intensely aromatic, it enters a dish by the gram — a few thin slices define a plate.
- Used at ten grams a plate, one kilo spreads across a hundred portions.
- Despite a high price per kilo, cost per portion stays below most main ingredients.
- As a signature item it gives the menu identity without dominating the cost sheet.
Where To Use It
- Thin slices over salads
- Cold starters and meze
- Charcuterie boards
- Canapés and aperitifs
- Over pasta and risotto
- Premium retail shelves
Wholesale Ordering & Storage
For sparingly used products the order should be planned on estimated portion counts rather than kilos, or the stock waits longer than it should. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Isn't it an expensive product?
Its price per kilo is high, but it enters a dish by the gram. At ten grams a plate one kilo spreads across a hundred portions and cost per portion stays low.
How much should I order?
Calculate on estimated portions rather than kilos. For sparingly used products an order placed by the kilo waits too long in stock.
Which dishes is it used in?
Salads, cold starters, canapés and over pasta. Its intense aroma positions it as a complementary ingredient.
Similar Products
You May Also Like
The cut used in pastirma directly determines the grade of the product, and ribeye sits at the top of that classification. The reason is marbling: the fat distributed through the muscle of a ribeye st…
Cemen is the garlic-laden crust that both preserves pastirma and carries its characteristic aroma — but that aroma is not to everyone's taste. The intensity of the garlic and the distinctive scent of…
Pastirma production has three stages: salting, drying and coating with cemen. Salt draws water from the meat, drying completes that process, and the cemen — a paste of fenugreek, garlic and paprika —…
In log products the cross-section area determines yield directly. Turkey roast has a broader section than beef or chicken, which means a slice cut at the same thickness covers more surface. In sandwi…