Meat salting machine SMO

for coppa and pancetta

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. The massaging and salting machine with mobile tanks, with wheels or stackable, performs the massage and dry salting of coppa, pancetta, bacon, loins, fiocco, culatello, spalla, speck, white hams, bresaola, etc. respecting the time naturally required by the product for the development of the osmotic salting process. The shape of the tanks and the absence of inner welds allow a uniform and gentle massage and the drainage devices drain the liquids formed during the first stage of salting, retaining and distributing the liquids rich in salt and aromas in the subsequent stages. The reproduction of the gentle and natural salting process combined with the uniformity of product treatment ensures the best quality results. The possibility of using mobile tanks facilitates loading and unloading operations and intermediate massages, with high labor savings.