Meat Pieces in Casing

Ham with 150% hydration and an excellent cross-section, ideal for Horeca channels due to its good sliceability and firmness. Hydration can range from 100% to 200%; beyond 200%, quality and firmness are compromised.

Ham made from pieces of leg meat using Austrian technology, providing perfect product structure. Leg muscles visible in the cross-section look phenomenal. The ham involves a specific mechanical processing method up to stuffing into casing or presses. Mastering this Austrian technology yields a perfect cross-sectional appearance.

Pressed ham produced for eastern markets where a shelf life of 37 weeks was achieved for the sliced product under controlled conditions. That's over 9 months in slice.

Turkey breast in casing belongs to higher category products, where turkey meat provides an excellent cross-section. Dryness, nice cross-section, and product color reflect the excellent technology behind this delicate yet perfect product achieved with top-notch technology. Can be sliced, sold whole, or as a mini piece. Can also be made in round casings without molds.

Chicken breast hams from pieces of meat in casing, made from pure chicken fillet. Excellent technology and preparation guarantee a phenomenal product that is dry in cross-section, yet juicy and very light-white.

Ham from the leg, made from pieces of pure leg meat, with an excellent cross-section where brine is not visible. The finished product contains 20% to 40% added water/brine. Excellent product for slicing and whole piece programs.

Farmer ham, a smoked cooked product including part of the fat from the leg. An excellent product that goes into presses after massaging and undergoes a specific thermal program. Features an excellent cross-section of pure leg with the bottom part of fat. Can be packaged whole or sliced.