The 'zero drop' production technology, otherwise known as 'cook in', makes it possible to produce quality cooked cured meats by controlling and limiting production, labour and management costs to a minimum.

The main advantages that result from the choice of this production technology are:

1. Food safety – minimum product handling
2. Superior nutritional and organoleptic properties due to vacuum cooking
3. Better quality under the same syringing and churning conditions due to lack of liquid leakage during the process
4. Total flexibility on the shape, weight and size of the product you want to achieve
5. Elimination of metal moulds and their management (storage, cleaning, logistics, labour)