The 3 sensations
1.
FRESHNESS
2.
SLICE THICKNESS
3.
temperature
ENJOYMENT MUST BE FRESHLY SLICED.
Sausage, ham, prosciutto etc. are true delicacies. By combining special spices, full flavors unfold on the palate.
The composition of the ingredients is a science of its own and triggers a wide variety of tastes, comparable to the smell of a perfume.
WHAT MAKES THE TASTE EXPERIENCE?
A slicer alone cannot perform miracles. The quality of the sliced product is the basis. In combination, both components create the taste experience.
The taste of a prosciutto slice is largely dependent on the slice thickness. If the slice is cut paperthin, the flavors can fully develop on the tongue. On the other hand, a thicker slice can intensify the flavor. The taste experience therefore varies according to the shape, thickness and texture of a slice. The key basic requirement for this is the freshness of the slice..
As long as a cold meat is stored as a log, it behaves like a canned product. Time starts ticking, after the first slice. Freshness begins with the cut. The absolute pleasure of the cold cut is best experienced shortly after it is cut.
TRY IT AND TASTE THE DIFFERENCE!
RECOMMENDED
CUTTING TEMPERATURES
8°C
4°C
2°C
0°C
– Boiled sausage
4°C
2°C
0°C
-2°C
– Prosciutto
-2°C
-4 °C
– Salmon
-4°C