Namino Smoked Roast Beef Half Ciabatta Sandwich

The meat is prepared from industrial cuts of prime beef round and sirloin, tumbled in a natural spice brine and slowly steam-cooked followed by genuine hardwood smoke infusion. It contains no soy protein fillers, resulting in tender pulled meat fibers with authentic smoky taste.

The ciabatta bread is baked with an open-cell porous crumb and resilient crust. A thin layer of fat-based culinary emulsion coats the bread interior, preventing meat juices from penetrating the crumb, while balanced MAP gases stabilize equilibrium relative humidity inside the pack.

Due to the high animal protein content, temperature must strictly remain at 4 to 8 °C. Temperatures exceeding 8 °C accelerate psychrotrophic bacterial growth. Consequently, all Namino reefer fleets utilize active GPS-enabled data loggers for end-to-end trip verification.

The standard minimum order quantity is 100 units. For airline and premium VIP contracts, production batches are finalized 24 hours in advance and dispatched in sealed, insulated master cartons bearing lot-traceability barcodes directly to airport cold hubs.

Each single-serve sandwich yields approximately 380 to 420 kcal, delivering 18 to 22 grams of high-biological-value animal protein with total fat restricted to under 14 grams, making it a satiating, macro-balanced nutritional meal.

Yes. While fully ready to consume cold, removing the packaging and placing the sandwich in a commercial contact grill or panini press at 180 °C for 90 seconds melts the cheese and crisps the ciabatta crust for an exceptional hot-gourmet experience.

Consignments are accompanied by verified Certificates of Analysis (COA) covering pathogen absence (Salmonella, Staph. aureus, Coliforms), state veterinary inspection clearance for the raw beef, and ISO 22000 / HACCP system compliance sheets.