The genuineness of our products is to be find in the strict evaluation and selection of providers according to their ability to meet the quality, chemical-physical and organoleptic needs of our factory. Our providers are the best in the
The most modern technologies and innovations, ensuring high hygiene standards, perfectly complement the local manufacture of pork products. All the phases of the production, from the raw material till the final product, follow the factory control and quality manual. A great deal of the production process is still hand-made through traditional methods (e.g. products are submitted to natural seasoning and experts decide when it is finished).
Thanks to the strict selection of providers, weaccurately choose spices in order to create a balance between an ancient and precious tradition and the modern technologies. The aromatic plants we use, as the Laurel, are cultivated in the factory lands. The wild fennel is picked by our staff in the areas around the factory and used in the production process (for the manufacture of sausage) only after strict quality controls.
Il confezionamento dei prodotti di salumeria dipende da fattori estremamente importanti, quali la selezione del materiale e della tecnica di confezionamento. Il confezionamento in atm grazie alla rimozione dei gas atmosferici dalla confezione, consente la loro sostituzione con una miscela di gas predeterminata, studiata ad hoc per prolungare la stabilità dei prodotti alimentari e conseguentemente la loro shelf-life. Si tratta delle più aggiornate alternative alle tradizionali tecnologie di packaging: Importantissima è la scelta dei gas che non può prescindere dal tipo di alimento da confezionare. Essi infatti devono rispondere in maniera selettiva alle esigenze di conservazione di ogni prodotto alimentare, a tal fine è indispensabile conoscere i principali effetti che i gas esercitano sull'alimento e le interazioni tra gas e alimento da un lato e tra gas e confezione dall'altro.
The packaging of meat products depends on extremely important factors, such as the selection of the material and the manufacturing technique. The Atm packaging, thanks to the removal of atmospheric gases from the package, allows replacing them with a mixture of predetermined gases, in order to prolong the stability of food products and consequently their shelf-life. This is the latest innovation in alternative to traditional packaging technologies. The gases’ choice is very important and cannot be separated from the kind of food we package. Indeed, gases must respond to the needs of conservation of any food product. For this reason, it is essential to know the main effects of the gases on food and the interactions between gas and food and between gas and packaging.
We use external laboratories in order to supervise and control the quality and hygiene standards at each stage of the production process. Furthermore, we have some tools which ensure a continuous monitoring of some physical-chemical
CLEAN ROOM After an intense planning phase, today the production of sliced cold pork meat is made in a clean room, in the plant located in the quarter Serralta. The main characteristic of the clean room is the aseptic environment. As a matter of fact, in order to prevent any pollution risks, the air in the room is filtered and the staff working there is dressed with special garments as to reduce at the minimum level the presence of particulate matter (PM). The packing process of sliced cold pork meat in the clean room represents the maximum innovation in the food sector, aimed at guaranteeing the highest quality, hygiene and security standards. This method allows to preserve the best quality characteristics of products