Signoracci turkey breast is made using male turkey breast meat, with the skin and medallion. Born, reared on only GM-free feed, and slaughtered in Italy, it is a quality product and 100% artisan. The first stage of processing involves trimming the meat, seasoning it and netting it to give it the desired shape. It is slow-cooked in a steam oven for about 4 hours, which means the meat stays extremely soft and low in fat. Once cooked, it is taken to the blast chiller and the following day, is vacuum-packed and stored ready to be sold or sliced.

In 2019 we launched Signoracci’s ‘La Golosa’ porchetta-style turkey breast, for customers who appreciate the aroma and flavour of porchetta, but with fewer calories. We use the same ingredients we use to produce our porchetta. Signoracci turkey breast is perfect for the catering sector, bars, supermarket deli counters and stores, and is ideal for low-fat diets.

Veal roast is another of our company’s classics. It has a unique and exceptional taste with the quality of the product clear in every slice. It is prepared using veal brisket, a soft piece of meat that is ideal for this type of product. It is seasoned, hand-tied and placed in a special net to give it uniformity.

Slow-cooked in a gas oven, once ready it is placed in the blast chiller and the following morning, vacuum-packed in heat-shrink bags and stored in a cold room ready for sale.

An ideal product for the catering industry and for small or large delicatessens.

Another Signoracci speciality is pork loin; to prepare it, we use premium-quality pork loin, which is trimmed and deboned. It is seasoned, netted and slow-cooked in a gas oven for about 3 hours, to obtain a tender end product.

Once cooked, it is taken to the blast chiller before being vacuum-packed the following day and then stored in a cold room ready for slicing or to be sold whole. It is ideal for small and large-scale caterers, industrial delicatessens and bars.

Also known as head cheese, our brawn is made using a traditional farmhouse recipe. The meat from the stripped pig’s heads is boiled with natural flavours and herbs for about 4 hours. It is then flaked by hand while still hot, stuffed into a special non-natural casing and hung on special trolleys in the blast chiller. The following day, it is cut up and vacuum-packed in slices.

Also known as head cheese, our brawn is made using a traditional farmhouse recipe. The meat from the stripped pig’s heads is boiled with natural flavours and herbs for about 4 hours. It is then flaked by hand while still hot, stuffed into a special non-natural casing and hung on special trolleys in the blast chiller. The following day, it is cut up and vacuum-packed in slices.

Roast beef is a meat dish originating in Anglo-Saxon countries such as England, Ireland and Canada. Choice veal underbelly is used, which is seasoned, placed in a special net and baked for 4 hours. It is then placed in the blast chiller and vacuum-packed the following morning.

Signoracci enriches the simple and tasty traditional roast beef recipe with special flavours and careful selection of quality meat, making it even more delicious and appetising. Ideal for aperitifs, main courses and even gourmet sandwiches.

Signoracci turkey breast is made using male turkey breast meat, with the skin and medallion. Born, reared on only GM-free feed, and slaughtered in Italy, it is a quality product and 100% artisan. The first stage of processing involves trimming the meat, seasoning it and netting it to give it the desired shape. It is slow-cooked in a steam oven for about 4 hours, which means the meat stays extremely soft and low in fat. Once cooked, it is taken to the blast chiller and the following day, is vacuum-packed and stored ready to be sold or sliced.

In 2019 we launched Signoracci’s ‘La Golosa’ porchetta-style turkey breast, for customers who appreciate the aroma and flavour of porchetta, but with fewer calories. We use the same ingredients we use to produce our porchetta. Signoracci turkey breast is perfect for the catering sector, bars, supermarket deli counters and stores, and is ideal for low-fat diets.

Veal roast is another of our company’s classics. It has a unique and exceptional taste with the quality of the product clear in every slice. It is prepared using veal brisket, a soft piece of meat that is ideal for this type of product. It is seasoned, hand-tied and placed in a special net to give it uniformity.

Slow-cooked in a gas oven, once ready it is placed in the blast chiller and the following morning, vacuum-packed in heat-shrink bags and stored in a cold room ready for sale.

An ideal product for the catering industry and for small or large delicatessens.

Also known as head cheese, our brawn is made using a traditional farmhouse recipe. The meat from the stripped pig’s heads is boiled with natural flavours and herbs for about 4 hours. It is then flaked by hand while still hot, stuffed into a special non-natural casing and hung on special trolleys in the blast chiller. The following day, it is cut up and vacuum-packed in slices.

One of the latest additions to the Signoracci family is pork shank.

A new entry in the last three years is our pork shank, which is obtained after processing half-carcasses. Seasoned with a special cure, it is oven-baked for about 3 hours. It is then taken to the blast chiller and vacuum-packed with its own sauce the following day. It is then stored in a cold room ready for sale.

Ideal for bars, pubs and catering in general, it only needs reheating in an oven for 15 minutes or in a microwave for 3 minutes. Serve as a main course with potatoes, mash or sauerkraut.