We use 12-month-old adult pig half-carcasses or around 6-month-old whole piglets.
The meat is completely deboned by hand.
The meat is seasoned exclusively by hand.
The porchetta is sewn by hand and then mechanically tied, thus creating a compact roll.
It is placed in gas ovens and baked for about 6 hours.
After cooking, the porchetta is stored in a blast chiller for about 15 hours.
Slices are portioned manually, in 4 different sizes, to satisfy every need.
Finally, it is vacuum-packed, weighed and labelled automatically.
This allows excess fat to drip off.
This makes the product soft on the inside and crispy on the outside.
Always the same and prepared with ingredients, such as wild fennel and rosemary, harvested on the family farm.
Once the temperature has been lowered, the product is packaged without altering its organoleptic properties.
Thinly-sliced in MAP conditions, guaranteeing convenience, quality and freshness.
Via Divisione Tridentina 5
61122 Villa Fastiggi – Pesaro PU
Workshop / sales outlet
Tel: +39 0721 282386
Administration / sales
Tel: +39 0721 454782
Certified email: firstname.lastname@example.org
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