HIGH PRESSURE

"Cold pasteurisation" ensures the freshness of cooked products during their useful life, while enabling us to offer a range of cured, sliced products which can be kept out of the cold. "Cold pasteurisation" consists in subjecting the already packaged product to high pressure water, of some, 4,000 or 6,000 bars, which is the equivalent of taking a packet and placing it 40 or 60 kilometres below the sea. The pressure eliminates all the contamination, ensuring all the freshness of the product and the highest levels of food safety.