Part of Pork Leg with Skin (Dry Cured)
Technological Process
Dry cured product obtained by processing the pork leg, trimmed to a certain thickness, then salted and aged. The most important aspect is ensuring it is always standard and consistent.
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Recipe Development
Optimizing composition and spices for the best taste
Process Optimization
Improving production efficiency
Quality Control
Implementing quality assurance systems
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Expert training for all production stages
Technological Advantages
MeatProcessing technology allows for optimal yield, consistent quality, and extended shelf life. Through proper preparation, processing, and thermal treatment, we achieve top results in production efficiency and final product quality.
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