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.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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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.
Pancetta Bacon
Dry cured pancetta bacon, a traditional product that is dry salted and prepared. Characteristic for its appearance and taste. Can be used for cooking, baking, or consumed raw. Requires careful preparation and controlled drying conditions.