Smoked Pork Hock / Buncek
Technological Process
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.
MeatProcessing Expertise Includes
Recipe Development
Optimizing composition and spices for the best taste
Process Optimization
Improving production efficiency
Quality Control
Implementing quality assurance systems
Worker Training
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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As experts with many years of experience, we can help you develop this type of product, optimize existing recipes, or improve technological processes. MeatProcessing consulting services are tailored to your specific needs.
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