Meat and Fish

PRODUCT	PREPARATION	EMPLOYMENT	TIME AND SCHEDULE
MEAT	The most suitable meat is lean. Fat compromises the process and the quality of the end product. The timing can also vary considerably depending on the type and thickness of the meat processed.	For the preparation of jerky beef, steaks, but also meat cubes and animal bars.	P4
FISH	Lavarello (also known as whitefish), agone, missoltini etc. To be processed in a manner not dissimilar to meat, timing highly variable depending on variety and size.	For direct consumption, as appetisers or typical dishes.	P4