Carne envasada al vacío - Enzo Monti

Undoubtedly, changes in consumer habits are leading to new demands when it comes to meat. In this regard, and to learn more, Enzo Monti of Res del Litoral told us about this new trend of vacuum-packed meat that's gaining ground in the town of Larroque. It's not normal to walk into a butcher shop and see all the meat vacuum-packed. It goes against the grain of a conventional butcher shop. However, the advantage of packaged meat is that it allows for a wide variety of cuts to be displayed, all in plain sight, with differentiated prices, more information, and a little more health. "It's something new, it's what's coming," he summarized. This project started a year ago, with the idea of ​​being able to sell the meat produced at my parents' farm, which always went elsewhere. This way, we were able to provide the meat produced to our local residents and prevent it from going to Buenos Aires. Vacuum packaging results in much fresher, more controlled meat, with a label with information on the cut to be consumed, and with very good public acceptance. This allowed us to move forward. The idea is to reach nearby cities and Buenos Aires as well, but with a finished product. This took a lot of training and study on my part and to share it with the staff working here, but it was worth the effort because there are people who realize this is the future of meat. "At Larroque, we are pioneers in this at the retail level," the professional emphasized. Advantages of packaged meat First and foremost, you have a label that shows the packaging and expiration dates; you can treat it with any other type of packaging. Warehouse item. The issue of sanitation—especially at this time—is not a minor detail. You can leave with a product that you can sanitize. Then, you need to consider the transparency of the meat chain. Color and Flavor It's worth noting that the color of the meat isn't the characteristic color we're used to because the packaging machine depletes oxygen, which makes the meat paler. This is particularly important: once the packaging is opened, the meat must be left in for 10/15 minutes, and the deep red color will return. Products that have been packaged for more than a week have a smell from vacuum packaging; the meat is tender and more flavorful. Sausages In the case of sausages, the advantages are many. First, by using selected meat for sausages, you achieve a higher-quality product. You can clearly differentiate a sausage like the Creole pork and beef sausage from the freshness of the meat when making the chorizo. Since production is higher and storage times after packaging are longer, you can make a much larger batch and differentiate the seasoning, always using natural seasonings. Once the sausage is finished, the storage times are much longer than conventional ones. Health This type of product is subject to other requirements from both SENASA and the municipal agency. Particular care must be taken with the bags and use certified products endorsed by the national agency. "This has changed everything conventional; we're one step ahead of important cities like Gualeguay and Gualeguaychú. The truth is that having introduced vacuum packaging in such a short time is a source of pride. I believe that with ease and organization, we can reach any part of the province," concluded Enzo Monti.