Turkey breast in sauce with mushrooms

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 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.

Our finely-sliced artisan Porchetta Marchigiana, packed in a tray in MAP conditions. The longer steaming process makes the product extremely soft and easy to slice. Pasteurisation makes it unique in terms of preservation and taste. The ready-to-use, take-away tray is ideal for a quick snack and outdoor eating or for filling focaccias, piadina, pizzas and gourmet sandwiches.

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 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.

Turkey sauce, which is known as “Vandro’s Sauce”, is made using exclusively turkey meat. The turkey meat is cooked in pieces, ground with the addition of seed oil and natural flavourings, without preservatives or colourings, and then placed in special containers in a blast chiller. The turkey is sliced and placed manually into special trays. Once the sauce has been added, these are vacuum-packed in a heat-sealing machine and placed in cold storage ready for sale.

Signoracci’s veal with mushrooms is a premium-quality product. The sauce is prepared using seed oil, brown stock and natural flavourings, with the mushrooms added in the final stage.

The veal is sliced and placed manually into special trays. Once the sauce has been added, these are vacuum-packed in a heat-sealing machine and placed in cold storage.

With peppers and olives, the sauce is made by sautéing onions and fresh yellow and red peppers in seed oil, with the addition of pitted black olives at the end.

The whole pork loin is sliced and placed manually into special trays. Once the sauce has been added, the trays are vacuum-packed in a heat-sealing machine and placed in cold storage ready for sale.

Pork loin with mushrooms is a recipe variation offered by Vandro, to enjoy the goodness of the pork loin combined with a sauce made using seed oil and sautéed mushrooms.

The whole pork loin is sliced and placed manually in special trays. Once the sauce has been added, these are vacuum-packed in a heat-sealing machine and placed in cold storage ready for sale.