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DRESSING

The dressing process is carried out by highly qualified staff and consists in removing the excess cartilage, nerves, fat and rind, according to the specifications established by the production manager. 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 and selection is complete, the department manager produces a summary of the processes and submits it to the production manager, who will review and sign it, as is the case in all other rooms.


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Company

PRODUCTS


RECIPES


PRODUCTION
CONTACTS
Ph. +39 0362 57721
info@alimentariradice.com posta@pec.alimentariradice.com

COMPANY SHOP
FOR DIRECT SALES TO THE PUBLIC

Open:
Wednesday from
3.00pm to 6.30pm;
Thursday from
3.00pm to 6.30pm;
Friday from 3.00pm to 6.30pm;
Saturday from 9.00am to 12.00pm.
Entrance from via Nazionale dei Giovi, 151
.