All Products

In the Italian sausage tradition the seasoning is built around fennel, garlic and black pepper, which separates it from mildly profiled sausages such as the frankfurter. A pronounced spice means the …

There are two kinds of ingredient in a kitchen: those visible on the plate and those that disappear into the sauce. For visible ingredients shape, colour and the neatness of the slice matter; for tho…

The long sausage is a format designed for grilling and serving in bread. As length increases, the surface meeting the grill bars grows, which means more grill marks and more even heating. A short sau…

The most critical measure for a stand serving on the move is the number of seconds spent per customer. Every step that requires weighing, cutting or counting lengthens the queue, and as the queue gro…

A frankfurter is a sausage made from a meat emulsion. Meat, fat and water are brought together under controlled conditions into a smooth mixture; filled into a fine casing, that mixture gives a homog…

In family restaurants a child's order is a risk line of its own. When a child does not like it the plate comes back, something else is made, the cost doubles — and the whole table's experience suffer…

The fundamental difference between bratwurst and frankfurter is how finely the meat is ground. In a frankfurter the meat is worked into an emulsion and fully homogenised; in a bratwurst it is coarsel…

On a menu, a product's name does as much work as the recipe. A line reading simply 'sausage' is perceived as generic, while a name belonging to a known culinary tradition positions the product; the g…

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…

The number of stock lines is one of a kitchen's invisible costs. Every additional line means a separate order, a separate shelf position, separate date tracking and a separate waste risk. Ingredients…

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 —…

The demand for some products is not steady across the year. Pastirma is the typical case: consumption rises in the winter months, when bean stews and hot breakfast menus come to the fore, and falls m…