English Bacon
English bacon, a smoked cooked product made from pork loin and part of the belly. The process consists of injection, massaging, and thermal treatment. A very demanding technological product that must go into presses before thermal treatment. An excellent product with full flavor and nice fat that carries the taste. Two types can be made: one injected, and another imitating dry English bacon. Utilizes top-quality Austrian technology.
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.