Pork Neck in Netting (Budjola / Coppa)
Technological Process
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.
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Improving production efficiency
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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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