Names of using companies are not mentioned to safeguard their privacy and confidentiality of technical and commercial information. Pictures refer to specific technical tests.

Promeat 2500 MLD

 Innovative solution for dry fermented salami

Reducing the ripening time of dry fermented salami , by obtaining the same weight losses, structure and quality has never been an easy task.

Campus has just produced in its Italian meat processing factory in Turin a new defatted dried pork powder able to provide important technical and economic advantages :

- partial replacement of expensive lean meat with “Promeat 2500” (2,5 Kg of pork powder are able to replace at least 7,5 Kg of lean meat)
- starting of the maturation process with lower content of water in the meat mass
- saving from 7 to 15 days on the total ripening time
- no interference with the present flavours and starter coltures
- no modification of the taste
- better structure and better final colour
- no modification of the present labelling (because only dried pork is used)

Our dried and defatted pork  Promeat 2500 can be stored at room temperature and has a shelf life of at least 9 months; it requires no refrigeration and it is supplied in a finely grounded form, requiring no further processing y the final meat factories.

It is very  competitive against the freeze-dried meat currently available on the market.

Ask for the CD-Rom Mini-Site !

Campus has realized a specific off-line Mini-Site with full detailed information about Promeat 2500 MLD, with data sheets, graphics, recipes and frequently asked questions.
You can ask a copy of this free CD-Rom to: chiara.conti@campus-italy.com