Rico Carni, a Cavarzere (VE)-based company specializing in the production of processed meats, carefully selects its products to offer the highest quality and delicious flavors to large-scale retail, HORECA, and retail outlets.
Rico Carni Smoking
The quality of Rico Carni pork-based products is guaranteed not only by careful craftsmanship but above all by meticulous smoking, which delivers nuanced flavors meticulously crafted at every stage.
The wood used at the company is beech, particularly suited to imparting a delicate yet slightly sweet flavor and aroma. Both untreated wood chips and logs, free of pesticides, are used, sourced from certified forests.
Hot Smoking
Scientific studies have shown that meat “absorbs” wood smoke thanks to hot smoking, which occurs at temperatures ranging from 50° to 90°. This process uses advanced techniques that allow for authentic cooking of the meat, with continuous monitoring of the temperature within the smoked product.
This smoking technique is the result of careful studies by the Research and Development department and the experience accumulated over years, combined with rigorous precision at every stage of the process.
Our smoked products make us particularly proud, as they are truly appreciated by the customers who consistently choose us every day.
