Salting and massaging machine for cured products
Function: Salting – Massaging
Dry salting of products intended for curing, such as coppa, pancetta, bacon, loins, guanciale, bresaola, speck, culatta, takes place by osmosis, but a uniform and controlled distribution of the salt and of the aromas on the surface of the product is essential, with initial penetration helped by rubbing and massaging. With our massaging and salting machines, it is possible to balance the relationship between massage and rubbing, therefore to be able to uniformly distribute the salt, the aromas and other ingredients. It is thus possible to limit the salt content, with obvious health benefits, without sacrificing preservation and with the best organoleptic results. As in manual processing, an initial cold weight loss is achieved, which is essential for product healthiness and better quality.