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Not every kitchen has a slicing machine. In cafés, small businesses and retail counters a machine means investment, floor space and a cleaning burden; with this product the slicing is done in product…

A slicing machine is a capital item, and its cost is not limited to the purchase price. The machine takes bench space, must be dismantled and cleaned after every use, needs its blade sharpened and fo…

Adding green pistachio to the red base of a Hungarian salami produces two colours that sit opposite each other on the colour wheel. That is a rare contrast in charcuterie cross-sections and separates…

The cost of a charcuterie board is not made up of meat alone; greens, olives, dried fruit and serving items all enter the calculation, and each carries both a purchase and a preparation cost. A slice…

The Spanish and Hungarian salami traditions use the same spice — paprika — in different ways. In the Hungarian tradition the pepper takes a sweetish, colouring role, while the Spanish tradition favou…

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 slice…

Two different spices work in two different places in this product. The paprika is inside the emulsion and gives the cut its colour; the black pepper sits mainly on the outer surface and leaves pungen…

The most common problem in kitchens running two similar products on one line is that the guest does not perceive the difference. In black pepper Spanish salami the spice stays at the surface, so ever…

The difference between a ham and a roast is not the cooking but the step that comes before it. A roast is cooked directly, while a ham first rests in brine; the salt solution works into the meat, rai…

In sandwich production a sauce is both an ingredient cost and a preparation step: it is made, decanted, spread, and the bench cleaned afterwards. With dry-textured ingredients a sauce is compulsory, …

Because of curing, ham is a moister product than roast, and that moisture creates a technical problem in sliced packaging: moist slices tend to bond together. The function of the tray here is not onl…

With a hand-sliced product, portion cost is an estimate rather than a calculation. Slice thickness varies with the person, the day and the rush; the same sandwich made by two different people does no…