Freshness starts with the first slice

The 3 Senses

1.

Freshness

2.

Thickness

3.

Temperature

Freshly sliced enjoyment!

Sausage, ham, Prosciutto, to name a few, are all true delicacies. The combination of special spices tingles your taste buds, filling your mouth with delicious flavors. The composition of the ingredients is a science of its own, and triggers the many verities of taste, it can be compared to the smell of perfume.

What makes the taste experience special?

The quality of the product that is being cut, is the most important staple. A slicing machine alone won’t work miracles. Pair these two together, and it results in a taste experience.

The taste of a sausage, depends largely on the thickness of the slice. If its cut very thinly the aromas can fully unfold on the tongue. On the other hand, if its cut too thickly it creates a heavy taste of flavors. The taste experience is influenced by the shape, thickness and texture of the slice.

 

As long as the ham/cheese etc. is uncut in its packaging it holds its quality for a longer period. In the moment of slicing, the clock starts ticking. Therefore, freshness begins when slicing – and it is best to enjoy straight away.

 

Try it and taste the difference!

RECOMMENDED
CUTTING TEMPERATURES

8°C

4°C

2°C

0°C

– Saussage

4°C

2°C

0°C

-2°C

– Prosciutto

-2°C

-4 °C

– Salmon

-4°C

– Carpaccio