Smoked Cooked Products

Smoked cooked bacon on hooks, an older technology that, with proper Atmos operation and a good program, can achieve a st...

Smoked cooked bacon, minimally injected with a weight loss of up to 10% - 12%. The product consistently yields a positiv...

Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no in...

Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no in...

Smoked cooked bacon considered among the best because its yield increase is over 10%, yet it appears as if there's no in...

Sliced bacon that loses only 10% weight, with slicing waste under 5%. This bacon follows the principle of pancetta with ...

Streaky bacon that arranges very nicely in presses according to technology and training, helping production avoid expens...

Pork jowl bacon, also made in presses, with a finished product yield of 15%. Possibility of adding spices and other spec...

Ham from the leg falls into the smoked ham category, undergoing phases of curing, massaging, arrangement in presses, the...

Smoked pork hock (buncek), a cooked smoked product with a yield increase averaging 13% to 15% using a specific massaging...

Smoked cooked pork shank, traditionally yielding 1% increase, while new technology guarantees an increase over 6%-9%. Th...

Smoked pork neck with yield increase from 20% to 65%. A smoked cooked program that can be produced as a whole piece, hal...

Smoked pork neck with yield increase from 20% to 65%. A smoked cooked program that can be produced as a whole piece, hal...

Smoked cooked product, sliced pork neck made in a press is technologically complex. The task is to avoid internal breaka...

Smoked cooked product, pork loin on hooks or string, made from boneless loin (laks kare) and can have various yields fro...

Smoked cooked product, sliced pork loin made in a press is technologically perfect and less demanding [than piece varian...

Smoked cooked product, sliced pork loin made in a press is technologically perfect and less demanding [than piece varian...

Smoked beef leg (frikando) belongs to the category of smoked cooked products. Product yield can range from 15% to 65%. G...

Smoked turkey drumstick, produced with a proper process of injection, massaging, and thermal treatment, achieves a yield...

Piece bacon produced with 0% weight loss. The bacon has no loss and is processed like dry bacon. Excellent Austrian tech...

Sliced bacon with 0% to -10% weight loss, phenomenal for Horeca, hotels, fast food, and burgers. Bacon excellent for sli...

This picture shows dry pork loin and a loin imitating dry loin, used for Horeca. A very good product that can be sold wh...

English bacon, a smoked cooked product made from pork loin and part of the belly. The process consists of injection, mas...

Dry smoked bones processed in wet brine. With specific thermal technology, a perfect color is achieved in Atmos chambers...

Marinated ribs, part of the Sous Vide program. Besides ribs in various flavors, we offer possibilities for other meat ca...