Peasant bacon

The Barberis house’s careful selection could not miss a tasty sliced meat born and enhanced in the Capital of our beautiful country: La porchetta. It is made from pork loin wrapped in bacon. Saline is prepared by dissolving a certain amount of salt in cold water: I get a 25% mixture. It is placed in a stainless steel bowl full of water in a 0°C cell overnight, then salt is added and used immediately. Once the brine has been prepared, inoculation is carried out inside the semi-finished products using a syringe machine. The products go through churning and are then placed in special molds. These molds are pressed and then placed in the oven. Steaming is done at a temperature of 72°c for 10 hours. After baking is finished, the semi-finished products are removed from the oven, pressed a second time, and washed in cold water to lower the temperature quickly. After cooling is finished after 24 hours, the products are removed from the molds and vacuum packed. The packaged products are placed on movable trolleys and sterilized in an oven at a T greater than 90° for about 25v minutes. They are then placed in cooling cells for 24 hours.

PORCHETTA WEIGHS ABOUT 4 TO 5.5KG AND IS VACUUM-PACKED IN HALF.