Sliced Smoked Pork Neck
Smoked cooked product, sliced pork neck made in a press is technologically complex. The task is to avoid internal breakage from injection pressure while retaining the brine invisibly in the cross-section. Can achieve a yield of 15% to 40%. Good injection, massaging, and thermal technology lead to a perfect product.
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.