COOK IN
The “zero drop” production technology, otherwise known as “cook in”, allows the production of quality cooked cured meats by controlling and limiting production, labor and management costs to a minimum.
The main advantages resulting from choosing this production technology are:
- Food safety – minimal product handling
- Superior nutritional and organoleptic properties due to vacuum cooking
- Better quality under the same syringe and churning conditions due to the lack of liquid losses during the process
- Total flexibility on the shape, weight and dimensions of the product you want to obtain
- Elimination of metal molds and their management (storage, cleaning, logistics, manpower)
