World meat industry news

Jamon in Spanish means ham. It took 9 months to salt, dry and ripen the first batch of the popular meat delicacy from the Ural Meat Processing Plant, which is part of the large agro-industrial holding Sibagro.

Roman Khairulin, Director of the Ural Meat Processing Plant Sibagro: “We succeeded. This is a jamon from a certain breed of Duroc pork. We took and applied the Spanish classical technology.”

Svetlana Pinchuk, chief technologist of the Ural meat-packing plant "Sibagro": "This is a traditional dry salting, with ordinary coarse salt. There is a maturation of the product, enzymes, the meat's own enzymes, begin to work, such fairly long biochemical processes take place.

The new product with a Spanish character is in great demand among restaurateurs in Moscow and the capital of the Middle Urals. In the future, it will be presented in stores. The Ural meat-packing plant "Sibagro" produces more than 350 types of products. Production volumes: 960 tons of semi-finished products and almost 8,000 tons of sausages and delicacies per year. The products are fresh, from the pig farm to the counter is delivered within three days.

Roman Khairulin, director of the Ural meat processing plant Sibagro: “One day - processing, cooling. The second day is delivery, deboning and the third day is delivery to the consumer's shelf, which allows us to make the products as fresh, clean and safe as possible. Quality control is carried out at every stage.

Pork steaks are another promising direction. Cafes and restaurants are in great demand among visitors.

Rodion Andrianov, chef of the gastroli restaurant: “This is Duroc pork, which is grown in our Tyumen region. It has a very bright and meaty taste. In front of you is a tomahawk. It's very pretty and delicious."

Grilled pork rib steak is also possible at home, and on New Year's Eve other Sibagro meat delicacies will traditionally take pride of place on the festive table.