Pork Processing Plant & Machinery Solutions

Chilled sides are broken into shoulder, loin, belly and leg on the cutting line. Belly and loin go to bacon and ham lines, while trim is collected for sausage and emulsion products.

Curing brine of salt, curing salt, sugar and phosphate is mixed in a jacketed tank and dosed to the cuts. Cured cuts are held chilled so the brine distributes evenly through the muscle before cooking.

Trim is minced, then chopped or milled with ice, salt and spice into a sausage batter or fine emulsion. The mix is blended to a uniform batter so that fat and lean are evenly spread through the product.

Batter is filled into casings for sausage or pressed into moulds for ham and luncheon meat. Filled product is racked onto trolleys ready for the cook and smoke stage.

Product is cooked with steam or hot air, smoked where the recipe calls for it, then cooled. Cooking sets the protein and colour, and cooling before slicing keeps the cut face clean.

Chilled ham, bacon and sausage are sliced and laid into vacuum or thermoform packs. Seals are leak tested and packs are labelled before chilled dispatch.