|
Company
|
PRODUCTS
|
RECIPES
PRODUCTION
|
CONTACTS
Ph. +39 0362 57721
info@alimentariradice.com
posta@pec.alimentariradice.com
COMPANY SHOP |
IT
EN
DE
FR
Search
DEBONING AND TRIMMING
Deboning is carried out by highly qualified staff and consists in removing both the bone and any cartilage present under the strict control of the department manager. Trimming consists in cleaning the pork thigh from excess nerves, fat and rind, in accordance with the specifications established by the production manager. It is in this stage that the various types of processes are differentiated according to the finished product to be obtained. The weights are selected, after these operations, by suitably calibrated scales. The department manager is responsible for checking that the selection is performed according to the parameters established and described in the appropriate working instructions. Once this stage of the process is complete and the thigh has been selected, the department manager produces a summary of the processes and submits it to the production manager, who will review and sign it.
« Processing List