Smoked Pork Loin (Piece)
Technological Process
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.
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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