Description
Sliced porchetta in paper
Lean half-carcasses, weighing about 45 kg, carefully selected and reared on only GM-free feed and under animal welfare conditions. They are completely deboned by hand, seasoned and tied, first manually and then mechanically. The porchetta is ready to be cooked in gas ovens for about 6 hours, on racks so that the fat melts away and does not stay in the product.
Once cooked, they are immediately placed on special trolleys and taken to the blast chiller that brings the core temperature to +2°C in just a few hours. The following morning, they are cut and vacuum-packed in heat-shrink bags that, after passing through a tunnel under a shower of water heated to 95°C, perfectly shape the slice of porchetta like a second skin, guaranteeing optimal vacuum-packing and protection from knocks during transport and sale.
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SHELF LIFE
PACKAGING (mm)
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VACUUM-PACKED SLICED PORCHETTA
Lean half-carcasses, weighing about 45 kg, carefully selected and reared on only GM-free feed and under animal welfare conditions. They are completely deboned by hand, seasoned and tied, first manually and then mechanically. The porchetta is ready to be cooked in gas ovens for about 6 hours, on racks so that the fat melts away and does not stay in the product.
Once cooked, they are immediately placed on special trolleys and taken to the blast chiller that brings the core temperature down to +2°C in just a few hours. The following morning, they are cut and vacuum-packed in heat-shrink bags that, after passing through a tunnel under a shower of water heated to 95°C, perfectly shape the slice of porchetta like a second skin, guaranteeing optimal vacuum-packing and protection from knocks during transport and sale.
PORCHETTA
Signoracci’s suckling pig porchetta stands out in terms of quality, tradition and artisan processing; the star of the table at any feast, banquet or event. We carefully select piglets that weigh 25-30 kg and are reared on GM-free feed and under animal welfare conditions. After slaughter, they are boned by hand, leaving only the head as the bony part, seasoned and hand-tied to give them the perfect shape and ensure excellent results when cut. They are cooked for about 5 hours in gas ovens, on special racks so they lose any excess fat. Once cooked, they are placed on special trolleys and taken to the blast chiller that brings the core temperature down to +2°C in just a few hours. The following morning, they are vacuum-packed in heat-shrink bags and placed in a cold room ready for dispatch.
Signoracci’s porchetta stands out in terms of quality and artisan processing. Serve it at parties, banquets or events to add something special to a table built on quality and tradition.
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Our ground sausagemeat is also packed in plastic bags, making it ideal for pizzerias and restaurants in general. Care and attention to detail make this a highly-artisanal product that is colouring and nitrate free.
Roast beef
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In 2019 we launched Signoracci’s ‘La Golosa’ porchetta-style turkey breast, for customers who appreciate the aroma and flavour of porchetta, but with fewer calories. We use the same ingredients we use to produce our porchetta. Signoracci turkey breast is perfect for the catering sector, bars, supermarket deli counters and stores, and is ideal for low-fat diets.