Half Slab Bacon
Technological Process
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.
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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As experts with many years of experience, we can help you develop this type of product, optimize existing recipes, or improve technological processes. MeatProcessing consulting services are tailored to your specific needs.
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