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.

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.

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 paired 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.

Signoracci has invented a perfect 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.

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.

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.

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.