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.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
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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.
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.