Spanish Style Salami 1600 g (Log)
On pizza and baguette lines, what drives cost is not weight but coverage. The number of slices needed to cover a pizza is inversely proportional to the slice diameter; with a wide salami, fewer slices cover the same surface.
That saves in two places at once. Even where the difference in grams is small, the labour of laying out falls — placing a few large slices is faster than arranging many small ones. The same logic holds in a baguette: when a single slice spans the width of the bread, every bite contains filling.
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?
- A wide diameter means fewer slices are needed to cover the same surface.
- Placing a few large slices shortens layout labour and raises line speed.
- In a baguette one slice spans the width of the bread, so every bite contains filling.
- A 1600 g log is a pack size suited to production lines.
Where To Use It
- Pizza toppings
- Baguette and sandwich production
- Toastie fillings
- Charcuterie boards
- Café and snack bar kitchens
- Butcher and deli counters
Wholesale Ordering & Storage
On production lines cost is measured in labour time as much as in grams; products that cut the number of slices raise hourly output directly. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
What is the benefit of the wide diameter?
Fewer slices are needed to cover the same surface, saving both in grams and in layout labour.
Which lines should use it?
Production lines where coverage is decisive — pizza, baguettes and toasties.
How does it differ from Hungarian salami?
Diameter and the slice size that follows from it. Hungarian salami sits as a breakfast staple, Spanish salami on lines that require coverage.
Similar Products
You May Also Like
Kavurma is a preserving method developed in a time without refrigeration. The meat is cooked long in its own fat, loses most of its water and is then kept within the rendered fat; the fat cuts off co…
Cured beef is, as the name suggests, a product whose water content has been reduced. When water is drawn from meat, everything that remains — protein, salt, aroma compounds — gathers into a smaller v…
The difference between a hot dog sausage and a frankfurter is size. A hot dog roll has a standard length and the sausage is made to match it; too short and the ends of the roll look empty, too long a…
Thyme is among the most durable of dried herbs in aroma; it does not evaporate away during cooking but works into the meat and stays there. That makes it useful in smoked products — like smoke, thyme…