Parts of Beef Leg (Dry Cured)
Dry cured beef program. From rump steak and leg, proper processing yields pieces of meat that are salted and aged for a specific period. During this time, the semi-finished product is controlled, then hung and dried at the appropriate moment. The entire technological process from start to finish must be standardized, ensuring products are always consistent in terms of saltiness, dryness, and processing.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
Similar Products
View all
Dry Pork Loin (Pečenica)
Dry boneless pork loin (laks kare) or "suva pečenica", which after salting and aging, is prepared for the drying and smoking process. A traditional product that must be standardized for salt content and maturation weight loss.
Pork Neck in Netting (Budjola / Coppa)
Pork neck in netting (budjola/coppa) belongs to the dry cured product category. As with dry loin ("pečenica"), careful preparation and salting are required to ensure a consistently standard product.
Thick Dry Cured Bacon
Dry bacon with initial ribs, or dry bacon without ribs, is a product that is dry salted and prepared. Care must be taken to ensure it is always consistent and standard, achieved through good technology and monitoring.