Smoked Cooked Products

Smoked cooked bacon on hooks, an older technology that, with proper Atmos operation and a good program, can achieve a standard yield increase of over 10%. Features beautiful color with correct thermal processing. Excellent hooking technique reduces waste, enhanced by worker training.

Smoked cooked bacon, minimally injected with a weight loss of up to 10% - 12%. The product consistently yields a positive return and appears as if not injected, despite having over 10% yield. Can be made with skin, scored skin, or skinless. Considered the best bacon globally by many technologists, quickly increasing sales volumes.

Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no increase. New press and mold technology with technical support, proper injection and tumbling, alongside the final thermal process, make this a premium category product. Bacon is made from S, E, U, and R pig categories, while O category is used for streaky and Hamburg bacon.

Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no increase. New press and mold technology with technical support, proper injection and tumbling, alongside the final thermal process, make this a premium category product. Bacon is made from S, E, U, and R pig categories, while O category is used for streaky and Hamburg bacon.

Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no increase. New press and mold technology with technical support, proper injection and tumbling, alongside the final thermal process, make this a premium category product. Bacon is made from S, E, U, and R pig categories, while O category is used for streaky and Hamburg bacon.

Sliced bacon that loses only 10% weight, with slicing waste under 5%. This bacon follows the principle of pancetta with controlled weight loss from 0% to -7%.

Streaky bacon that arranges very nicely in presses according to technology and training, helping production avoid expensive, unwanted leftovers. This product is sliced and can be sold to Horeca channels and retailers needing cooked bacon as a burger topping.

Pork jowl bacon, also made in presses, with a finished product yield of 15%. Possibility of adding spices and other specials that can enhance both taste and appearance in the cross-section.

Ham from the leg falls into the smoked ham category, undergoing phases of curing, massaging, arrangement in presses, thermal processing, and preparation for slicing. An excellent product that can achieve 40% hydration and look perfect. Smoke preservation allows the finished sliced product to have a shelf life of up to 60 days.

Smoked pork hock (buncek), a cooked smoked product with a yield increase averaging 13% to 15% using a specific massaging and thermal program, ensuring a positive yield. Excellent for fast food outlets and cooked meal programs for caterers.

Smoked cooked pork shank, traditionally yielding 1% increase, while new technology guarantees an increase over 6%-9%. Through specific injection, massaging, and thermal programs, an excellent product is obtained, potentially very interesting for Horeca channels and catering.

Smoked pork neck with yield increase from 20% to 65%. A smoked cooked program that can be produced as a whole piece, half piece, or sliced, offering different possibilities for yield and preparation depending on requirements.

Smoked pork neck with yield increase from 20% to 65%. A smoked cooked program that can be produced as a whole piece, half piece, or sliced, offering different possibilities for yield and preparation depending on requirements. (Small approx. 300g piece variant)

Smoked cooked product, sliced pork neck made in a press is technologically complex. The task is to avoid internal breakage from injection pressure while retaining the brine invisibly in the cross-section. Can achieve a yield of 15% to 40%. Good injection, massaging, and thermal technology lead to a perfect product.

Smoked cooked product, pork loin on hooks or string, made from boneless loin (laks kare) and can have various yields from 15% to 65%. The product must be prepared for injection, massaged with good brine, and then thermally processed. Widely applicable for Horeca channels, fast food, etc. The cross-section must be clean without holes or crumbling.

Smoked cooked product, sliced pork loin made in a press is technologically perfect and less demanding [than piece variant likely]. Can achieve a yield of 15% to 65%. Good raw material preparation, injection and massaging technology, along with excellent pre-slicing preparation, result in a top-quality product. (Small approx. 300g piece variant)

Smoked cooked product, sliced pork loin made in a press is technologically perfect and less demanding [than piece variant likely]. Can achieve a yield of 15% to 65%. Good raw material preparation, injection and massaging technology, along with excellent pre-slicing preparation, result in a top-quality product.

Smoked beef leg (frikando) belongs to the category of smoked cooked products. Product yield can range from 15% to 65%. Good injection and massaging technology combined with thermal processing result in a product excellent for further slicing or selling whole.

Smoked turkey drumstick, produced with a proper process of injection, massaging, and thermal treatment, achieves a yield increase of over 15% at the end of the process. Also, proper technology prevents blood pooling near the bone in the packaging, which can occur over time.

Piece bacon produced with 0% weight loss. The bacon has no loss and is processed like dry bacon. Excellent Austrian technology applicable in all facilities. Results in a final piece product, and also sliced bacon excellent for Horeca, hotels, catering.

Sliced bacon with 0% to -10% weight loss, phenomenal for Horeca, hotels, fast food, and burgers. Bacon excellent for slicing and much faster to process. Utilizes Austrian technology for so-called semi-raw bacon. A perfect product.

This picture shows dry pork loin and a loin imitating dry loin, used for Horeca. A very good product that can be sold whole or sliced. Requires specific technology allowing for an almost dry product with 0% - 10% weight loss, appearing like traditional dry loin ("pečenica").

English bacon, a smoked cooked product made from pork loin and part of the belly. The process consists of injection, massaging, and thermal treatment. A very demanding technological product that must go into presses before thermal treatment. An excellent product with full flavor and nice fat that carries the taste. Two types can be made: one injected, and another imitating dry English bacon. Utilizes top-quality Austrian technology.

Dry smoked bones processed in wet brine. With specific thermal technology, a perfect color is achieved in Atmos chambers.

Marinated ribs, part of the Sous Vide program. Besides ribs in various flavors, we offer possibilities for other meat categories like lamb, pork, beef, chicken, turkey (bone-in or boneless). Different flavors allow for many variations and combinations. Processed and frozen, they can last up to 6 months; fresh, up to 90 days under refrigeration (up to 4°C).