Description:
Canned luncheon meat is a kitchen staple across Asian food service, used in breakfast sets, rice dishes, sandwiches, army stew and musubi. What varies between brands is meat quality, and that is where an Iberico pork product sits apart from the commodity tins most operators are offered.
The lean formulation matters in a commercial kitchen. A leaner block holds its shape when sliced and pan-fried, which means cleaner presentation and less shrinkage on the plate than a fattier product.
Supplied in 200g cans, 24 to a case, it is a shelf-stable line that needs no refrigeration until opened, which makes it straightforward to hold as backup stock. The same case format suits grocery retail as well as kitchens. For independent and Asian grocery buyers, 24 cans to a case is a practical replenishment unit for shelf stock, and the long ambient shelf life means no chilled space is given up to carry it.
Recipes:
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Breakfast set: sliced 1cm thick, pan-fried until edges caramelise, served with egg and rice
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Budae jjigae (army stew): diced into kimchi stew with noodles and tofu
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Musubi: sliced, glazed with soy and sugar, pressed with rice and nori
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Fried rice: small dice, browned first, then folded through at the end
