Smoked Products
Smoked products generally refer to food items that have been exposed to smoke to enhance their flavor, aroma, and sometimes preservation. It's important to note that while smoked products can be delicious, consuming excessive amounts may expose individuals to certain compounds, which can be potentially harmful.
Smoking is a traditional culinary technique used to flavour, cook or preserve food products by exposing them to smoke derived from burning or smouldering wood or other combustible materials. It imparts distinct flavours, aromas and colours to the food, enhancing its sensory characteristics. "Smoked products" typically refer to items that have been exposed to smoke, often for the purpose of flavouring or preserving them.
The most established category is smoked meats. Various types of meats can be smoked, including beef, pork, chicken, turkey and fish, with popular examples such as smoked bacon, smoked sausages, smoked ham and smoked salmon. Smoked seafood extends beyond salmon to trout, mackerel and eel, while certain cheeses such as cheddar, gouda or mozzarella can be smoked to add a distinct smoky flavour.
Beyond meat and dairy, smoking is applied across a widening set of product lines. Some vegetables, though less common, can be smoked to create unique flavours, including eggplant, tomatoes and bell peppers. Nuts such as almonds, cashews and peanuts can be smoked to infuse them with smoky notes, and spices such as paprika, salt and pepper are occasionally smoked to impart smokiness to various dishes. Smoked beverages include cocktails with smoky glass and ingredients, and beers with smoky malt, along with buttermilk and Chinese plum tea.
For a processor, the decision that shapes the line is which of the three functions of smoking is being targeted — flavour, cook or preserve — because that determines how the smoke is generated and applied and how the product is handled downstream.