Pork Loin

Another Signoracci speciality is pork loin; to prepare it, we use premium-quality pork loin, which is trimmed and deboned. It is seasoned, netted and slow-cooked in a gas oven for about 3 hours, to obtain a tender end product.

Once cooked, it is taken to the blast chiller before being vacuum-packed the following day and then stored in a cold room ready for slicing or to be sold whole. It is ideal for small and large-scale caterers, industrial delicatessens and bars.

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