Dry Pork Loin (Pečenica)
Technological Process
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.
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.
Similar Products
View all
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 p...
Learn more
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...
Learn more
Pancetta Bacon
Dry cured pancetta bacon, a traditional product that is dry salted and prepared. Characteristic for its appearance and t...
Learn moreNeed expert help?
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.
Request a Consultation