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