Artisanal porchetta from Pesaro, Italy, for wholesalers and distributors
Since 1980 we have produced boneless porchetta for the trade: importers, distributors and foodservice, with a certified supply chain and cold chain delivery.
- Gluten free allergen free
- No added preservatives
- Zero waste
- Raw materials from a certified supply chain
- Refrigerated shipping24/48h
Taste it to believe it!
Italian porchetta producer since 1980
The Signoracci brand stands for “Quality at the table”. We have always used natural seasonings only, with no added preservatives; all of this is possible by following a strict production cycle that runs from the raw product right through to dispatch. Every year we produce over 42,500 porchetta pieces for more than 1,200 professional customers.
State-of-the-art equipment
- Facility area
- 2,000 m²
- Latest-generation ovens
- 7
- Pasteurisation ovens
- 2
- Packaging lines
- 4
- Refrigerated vans for direct deliveries
- 5
Export and cold chain logistics
The reliability we guarantee every customer, from the smallest to the largest, is our greatest strength, together with the freshness and quality of our products.
24h
To handle the order, preparation and delivery
Deliveries
Deliveries 6 days a week
Cold chain
Certified cold chain: 0 to +4 °C
Bacterial load prevention
Blast chiller
As soon as they come out of the oven, the products go straight into the blast chiller to prevent the bacterial growth that could develop after cooking.
Germicidal lamps
UVGI germicidal lamps are installed in every processing room and in the blast chiller.
Sanitisation
At the end of every work cycle we carry out a complete sanitisation of the rooms and of all operating areas.
Vacuum packing
We have entrusted our packaging to vacuum technology since 1980. The introduction of a new latest-generation automatic line now allows us to guarantee a high-quality product, naturally preserved with no need for preservatives.
Environmental sustainability
Our company is aware of the environmental impact of the energy used during our production stages. That is why in 2022 we began moving towards electricity self-generated by our photovoltaic system and, where purchased, supplied from renewable sources.
IFS, ISO 22000 and organic certified porchetta
We have always used natural seasonings only, with no added preservatives. Quality is our primary goal, always in line with industry standards, and all our production processes are checked by external and internal bodies.
Taste it to believe it!
- Local “traditional” recipe
- Crisp on the outside, tender on the inside
- Perfect for slicing machines and knife cutting
- Pasteurisation process
- Monthly analyses and swab tests
- 2,000 m²Company facility
- 15,000Deliveries a year
- 1,200Satisfied customers
- 8,500Pork half-carcasses
- 6,800Whole piglets produced each year
- 42,500Porchetta pieces produced each year
8 steps
How our porchetta is made: 8 steps
We use half-carcasses from 12-month-old adult pigs or whole piglets of around 6 months.
The meat is completely boned by hand.
The meat is seasoned exclusively by hand with wild fennel and fresh rosemary.
It is sewn by hand and tied mechanically, creating a compact roll.
It is placed in gas ovens and cooked for around 6 hours.
After cooking, the porchetta is held in the blast chiller for around 9 hours.
The pieces are portioned by hand, in 4 different portion sizes, to meet every requirement.
Finally it is vacuum packed, weighed and labelled automatically.
First of all,
you taste with your eyes!
A product that sells itself: on the counter our porchetta shows golden crackling, a clean cut and an unmistakable aroma. Because customers buy with their eyes before they even taste, and here they see everything they need.
Taste it to believe it!