meat

Manufacturing process: Grinding meat to obtain particles 3mm diameter, Adding of iced water + combi mix, Cuttering by 3000 rpm, up to max 12°C, Fiber to be added at the end of cuttering process, due to fiber water retention action, the mass is drying on the surface, Filling of casing (possibly with the use of vacuum stuffer), Resting for 1-2 hrs, Drying at 55°C for 15-20 minutes, Smoking at 55°C to obtain a light gold color, Steaming at 78°C down to 72°C, Cooling with jet of water, Packaging.