Smoked Pork Neck (approx. 300g)
Smoked pork neck with yield increase from 20% to 65%. A smoked cooked program that can be produced as a whole piece, half piece, or sliced, offering different possibilities for yield and preparation depending on requirements. (Small approx. 300g piece variant)
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
Similar Products
View all
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.