Part of Pork Shoulder with Skin (Dry Cured)
Dry cured product obtained by processing the pork shoulder (like Tyrolean shoulder), trimmed to a certain thickness, then salted and aged. The most important aspect is ensuring it is always standard and consistent. An excellent product that can be a solution for managing large numbers of legs and shoulders in large slaughterhouses.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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Dry Pork Loin (Pečenica)
Dry boneless pork loin (laks kare) or "suva pečenica", which after salting and aging, is prepared for the drying and smoking process. A traditional product that must be standardized for salt content and maturation weight loss.
Pork Neck in Netting (Budjola / Coppa)
Pork neck in netting (budjola/coppa) belongs to the dry cured product category. As with dry loin ("pečenica"), careful preparation and salting are required to ensure a consistently standard product.
Thick Dry Cured Bacon
Dry bacon with initial ribs, or dry bacon without ribs, is a product that is dry salted and prepared. Care must be taken to ensure it is always consistent and standard, achieved through good technology and monitoring.