Pressed Smoked Pork Jowl
Pork jowl bacon, also made in presses, with a finished product yield of 15%. Possibility of adding spices and other specials that can enhance both taste and appearance in the cross-section.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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Smoked Hamburger Bacon
Smoked cooked bacon on hooks, an older technology that, with proper Atmos operation and a good program, can achieve a standard yield increase of over 10%. Features beautiful color with correct thermal processing. Excellent hooking technique reduces waste, enhanced by worker training.
Pressed Bacon
Smoked cooked bacon, minimally injected with a weight loss of up to 10% - 12%. The product consistently yields a positive return and appears as if not injected, despite having over 10% yield. Can be made with skin, scored skin, or skinless. Considered the best bacon globally by many technologists, quickly increasing sales volumes.
Bacon Piece (approx. 300g)
Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no increase. New press and mold technology with technical support, proper injection and tumbling, alongside the final thermal process, make this a premium category product. Bacon is made from S, E, U, and R pig categories, while O category is used for streaky and Hamburg bacon.