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| Saturday, 22-06-2024 |
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| Kerkiraiki Allantopiia S.A (K.A.) |
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Our Art
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In the preparation of meat products, such as dry salami, the selection of meat, the type of fat used, and the proportions significantly affect the overall impression of taste and appearance.
When the meat is cut, spices, salt, wine, seasonings etc. are weighed; all the ingredients are mixed up carefully and knead. After filling in natural, salted casings, a part of dry salamis of our company, the salamis are tied and hanged in champers and smoked. During this process beneficial mold develops on the surface of the casing which helps the product to dry and mature.
Drying is the most sensitive stage in the process and requires constant adjustment of the temperature, humidity and air movement. The objective of drying is to manage the surrounding air so that the moisture is removed with the same speed that moves from the core to the surface of the product.
Here, the technology marries the tradition to create the best possible environment for drying. We evaluate organoleptic the evolution of our products, we adapt our equipment regularly and repeat calibration of our chambers.
In the preparation of meat products, such as dry salami, the selection of meat, the type of fat used, and the proportions significantly affect the overall impression of taste and appearance.
When the meat is cut, spices, salt, wine, seasonings etc. are weighed; all the ingredients are mixed up carefully and knead. After filling in natural, salted casings, a part of dry salamis of our company, the salamis are tied and hanged in champers and smoked. During this process beneficial mold develops on the surface of the casing which helps the product to dry and mature.
Drying is the most sensitive stage in the process and requires constant adjustment of the temperature, humidity and air movement. The objective of drying is to manage the surrounding air so that the moisture is removed with the same speed that moves from the core to the surface of the product.
Here, the technology marries the tradition to create the best possible environment for drying. We evaluate organoleptic the evolution of our products, we adapt our equipment regularly and repeat calibration of our chambers.
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