In Alimentari Radice S.r.l.’s Speciality division the meat is seasoned based on the worked product or manually, by spreading the brine on the meat during the forming stage, or through the syringing process. The syringing process serves to flavour the meat by injecting the previously prepared brine. The production manager is responsible for establishing the quantity of brine to prepare for each type of product on the basis of the previous work sheets. The high quality of Alimentari Radice S.r.l products is due to its wealth of experience in selecting brines which ensure a smoother product and a special aroma. The ingredients, listed on the appropriate operating instructions, are taken from the appropriate storage warehouse and weighed on the special scales. The mixing of ingredients with the necessary amount of water is carried out in the appropriate cold room. The mixture obtained is appropriately homogenised to ensure the additives are efficiently distributed throughout the mixture. The syringed meat, placed on a conveyor belt, arrives in a container connected to periodically calibrated electronic scales which show on a corresponding display the weight of the meat to be syringed and the final weight to be obtained, so as to avoid any error. The meat is injected with brine through a multi-needle syringe, to ensure the brine is perfectly and homogeneously distributed throughout the meat.