• Arista con Rosmarino Confezionata

    PORK LOIN IN ROSEMARY SAUCE

    Signoracci has invented a pairing for pork loin, a natural sauce with seed oil and fresh rosemary. 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.

  • Arista ai funghi confezionata, arista confezione, arista supermercato

    Pork loin with sauce and mushrooms

    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.

  • Arista pronta, arista confezionata

    Pork loin in pepper and black olive sauce

    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.

  • Arrosto di vitello ai funghi xonfezionato, arrosto vitello confezione

    Roast veal in mushroom sauce

    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.

  • Fesa di Tacchino in Salsa Confezione

    Turkey Breast in sauce

    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.

  • Fesa Tacchino in Salsa Verde Confezionata

    Turkey breast with salsa verde

    Several years ago, a new recipe – “salsa verde” – was introduced, which does not use meat, but a mix of vegetables; it is ideal for the summer months and to eat as a cold dish. 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. It is then sliced, placed manually in special trays and once the sauce has been added, vacuum-packed in a heat-sealing machine and placed in cold storage ready for sale.

  • Fesa di Tacchino Confezionata

    Turkey breast in sauce with mushrooms

    The turkey 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 in special trays. Once the mushroom topping has been added, these are vacuum-packed in a heat-sealing machine and placed in cold storage ready for sale.