HOW WE MAKE OUR HANDMADE MEATS

HOW WE MAKE OUR HANDMADE MEATS

At Chubbies, sandwiches are only the final result. The real work starts much earlier.

Long before a sandwich reaches the counter, there are hours of preparation behind every ingredient that goes inside it. One of the principles that shaped Chubbies from the beginning was simple:

If we could make something ourselves, we would. That philosophy eventually led us to develop our own handmade meats and slow-cooked cuts instead of relying entirely on ready-made products. Not because it was easier. Because it was better.

Creating handmade meats requires more time, more planning and more consistency. Every recipe starts with selecting the right cuts. The seasoning is developed through testing and adjustment.

Cooking times are carefully controlled.

Temperatures matter.

Resting times matter.

Small details make a difference.

The goal is never simply to cook meat. The goal is to create flavour, texture and balance. Some products are slow-cooked for hours. Others are prepared through different techniques depending on the desired result.

Every recipe follows the same principle:

Take the time needed to do it properly.

Over the years, many recipes have evolved. Methods improved. Techniques changed. Experience helped us refine every process. But the idea behind them remained exactly the same. Quality is not created at the moment of service. It is created during preparation. It is built through repetition. Through consistency. Through attention to detail.

Today, handmade meats remain one of the foundations of Chubbies. Not because they are unique. But because they allow us to serve food that reflects the standards we believe in.

Real ingredients.

Careful preparation.

Honest flavour.

Every single day.