Bacon processing
Fresh pork bellies are shipped to processing companies in large containers called “combo bins.”
Individual bellies undergo the following before being converted into sliced bacon for the consumer:
- Skinned (using a Townsend skinner)
- Trimmed of ragged edges (using Whizard knives)
- Pumped (usually Townsend injector)
- Placed on bacon combs and put on trees or trucks for thermal processing
- Thermal processing
- Chilling
- Pressing
- Slicing (Anco slicer)
- Premium slices
- Secondary slices
- Ends and pieces
- Packaging
Ham processing
There are three general ham processing systems depending on the ultimate product:
- Traditional bone-in cured/smoked ham
- Boneless, premium ham
- Boneless, sectioned or chopped and formed ham
Traditional bone-in cured/smoked ham
Made in the following sequence:
- Arrive at processing plant in “combo bins” in weight range categories
- Trimmed of some of the collar fat and skin (Townsend skinner)
- Pumped
- Netted
- Placed on tree or truck for thermal processing
- Thermal processed
- Chilled
- Wrapped with paper
- Boxed