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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…
For premium pricing to be sustainable, the difference has to be perceptible to the guest. A quality difference that cannot be perceived turns into price resistance on the second order; the guest does…
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…
The reason a customer does not buy a product is not always price. With pastirma it is often the garlic: there is a large group who would rather not eat garlic during the working day, who dislike the …
A log is an unsliced whole roast carrying the same recipe as the sliced product. The difference lies in the buying logic: a sliced product buys ready portions, while a log leaves the slicing decision…
Sliced Smoked Roast Beef with Cheese and Thyme
100 g / 200 g / 450 g
3 options
This is the only item in the sliced roast range that carries its additional components inside rather than on the surface. Where the peppered and oat-crusted versions apply their addition to the outer…
In this product the cheese and thyme sit inside the meat rather than on its surface. In log form that detail gains importance, because what reveals the pattern is the act of slicing itself; until the…
Beef jambon is the curing method applied to red meat. It shares the production logic of the chicken and turkey versions, but the numbers differ: at 21.5 g protein and 2.5 g fat per 100 g it leads the…
The oat coating is applied to the outer wall of the log. That makes the coating's behaviour independent of slice thickness: however thin or thick the log is cut, the frame stays the same width. On a …
Square Sucuk
Sucuk is traditionally round in section; coils and finger sucuk are produced in that form. Square sucuk carries the tradition into a square section, and the reason is bread alone: toast and sandwich …
In pizza making the thickness of a pepperoni slice determines the outcome directly. A thin slice colours quickly in the oven and curls at the edges; a thick slice curls less but renders more fat and …
In the Italian salami tradition the distribution of fat in the cut is the identity of the product. Fat carries the flavour and aroma; it appears as white flecks in the cross-section, and the thinner …