Liha töötlemine
Most bacon is made from pigs, of various water. Good stockmanship during unloading,
genetics, reared in intensive indoor systems in the lairage, and in moving animals to the
Unloading pigs Butchery
Lairage Backs and bellies
(rindless, boneless)
Stunning/shackling
Drain Multi-needle injection Apply dry cure
Sticking/bleeding
Vacuum pack Immerse Vacuum pack
Scald/dehairing (cure in bag) (fresh/live brine)
Singe/scrape/polish Mature
Evisceration/washing (smoke)
annaabi.ee 
