{"id":165756,"date":"2025-10-08T18:38:59","date_gmt":"2025-10-08T16:38:59","guid":{"rendered":"https:\/\/tauroessiccatori.com\/?page_id=165756"},"modified":"2026-07-04T18:42:24","modified_gmt":"2026-07-04T16:42:24","slug":"meat-and-fish","status":"publish","type":"page","link":"https:\/\/www.tauroessiccatori.com\/en\/manuale-biosec\/cosa-essiccare\/carne-e-pesce\/","title":{"rendered":"Meat and Fish"},"content":{"rendered":"<table  class=\"table table-striped\">\n<thead>\n<tr class=\"row-1 odd\">\n<th class=\"column-1 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-3\" aria-label=\"PRODUCT: activate to sort the column in ascending order\">PRODUCT<\/th>\n<th class=\"column-2 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-3\" aria-label=\"PREPARATION: activate to sort the column in ascending order\">PREPARATION<\/th>\n<th class=\"column-3 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-3\" aria-label=\"Toggle: activate to sort the column in ascending order\">EMPLOYMENT<\/th>\n<th class=\"column-4 sorting\" tabindex=\"0\" colspan=\"1\" rowspan=\"1\" aria-controls=\"tablepress-3\" aria-label=\"TIME AND SCHEDULE: activate to sort the column in ascending order\">TIME AND SCHEDULE<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-hover\">\n<tr class=\"row-2 even\">\n<td class=\"column-1\">MEAT<\/td>\n<td class=\"column-2\">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.<\/td>\n<td class=\"column-3\">For the preparation of jerky beef, steaks, but also meat cubes and animal bars.<\/td>\n<td class=\"column-4\">P4<\/td>\n<\/tr>\n<tr class=\"row-3 odd\">\n<td class=\"column-1\">FISH<\/td>\n<td class=\"column-2\">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.<\/td>\n<td class=\"column-3\">For direct consumption, as appetisers or typical dishes.<\/td>\n<td class=\"column-4\">P4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"excerpt":{"rendered":"<p>PRODOTTO PREPARAZIONE IMPIEGO TEMPO E PROGRAMMA CARNE La carne piu\u0300 adatta e\u0300 magra. I grassi compromettono il processo e la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":165746,"menu_order":38,"comment_status":"closed","ping_status":"closed","template":"page-manuale-biosec.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-165756","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Carne e pesce | Tauro Essiccatori<\/title>\n<meta name=\"description\" content=\"Scopri come essiccare carne e pesce con Biosec Tauro: indicazioni pratiche, programmi, preparazione corretta e consigli di conservazione.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tauroessiccatori.com\/en\/biosec-manual\/what-to-dry\/meat-and-fish\/\" \/>\n<meta property=\"og:locale\" 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