Deli slices grown from whole food fungi protein. Thin-cut, deeply savoury, and made to disappear into a sandwich exactly like the deli counter version.
Seven cuts. Pick the one you'd actually put in a sandwich tonight.
The protein is a whole food fungi culture, grown in tanks over days rather than milled, isolated and pressure-cooked into shape.
Same seasonings, same slow-cure logic, same cold cut format. Nothing about the process is trying to be clever.
Cut thin enough to ruffle and fold, which is most of why deli meat tastes the way it does in the first place.
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