FRATTAGLIE 

 

 

 

 

Offal is the internal organs or entrails of the animal: liver, kidneys, brain, lungs, stomach, heart, spleen, lungs and others. The so-called sweetbreads (pancreas, thymus and salivary glands) which have a similar consistency and chemical composition should be added to these. They are the only foods of animal origin to contain vitamin C and as animal organs they - and particularly the liver and spleen - are richer in protein and iron than meat. After a sanitary inspection the offal is transferred by an automatic system into separate processing departments in accordance with European regulations. The offal converges on a single department with 3 separate processing lines: pluck, tail and head. It is then cleaned, washed, trimmed and packaged fresh and frozen for consumption. The stomachs, bellies and intestines are emptied, cleaned and processed, defatted, and fined down in an appropriate department, and the bellies are precooked in the adjacent room. The entrails processed in a separate room are graded, grouped, salted and packaged. The skins are transported pneumatically to prevent any contact or crossing with the meat line, in an appropriate department where they are trimmed, drained again and palletized.