Raw Smoked Pork Loin (0% Weight Loss)
Technological Process
This picture shows dry pork loin and a loin imitating dry loin, used for Horeca. A very good product that can be sold whole or sliced. Requires specific technology allowing for an almost dry product with 0% - 10% weight loss, appearing like traditional dry loin ("pečenica").
MeatProcessing Expertise Includes
Recipe Development
Optimizing composition and spices for the best taste
Process Optimization
Improving production efficiency
Quality Control
Implementing quality assurance systems
Worker Training
Expert training for all production stages
Technological Advantages
MeatProcessing technology allows for optimal yield, consistent quality, and extended shelf life. Through proper preparation, processing, and thermal treatment, we achieve top results in production efficiency and final product quality.
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