Production Process - FelsineoVeg Mopur®

Research, commitment and passion

Production Process

We firmly believe in the total commitment to quality, fundamental in the entire production process starting right from the raw ingredients, vanguard facility technology, optimization of the company processes and above all, the continuous pursuit of innovation.

All products are thus incredibly tasty and authentic, developed with utmost care and safety, guaranteed by the full respect of rigorous quality standards. The products are prepared only with safe and controlled organic ingredients. Manufacturing processes are entirely carried-out in the plant at Zola Predosa, in the province of Bologna.

Ingredient dosing

The ingredients are first weighed using an electronic automated dosing system, in order to obtain the correct quantity of each ingredient before putting them in the mixer. The mixture is then portioned according to the number of cylinders that have to be prepared and then cased. The spices are added in this phase, in the recipes that require a spicing on the border (visible also in the finished product).

Leavening rooms and cooking oven

The next phase is fundamental to guarantee best results. The semi-finished products are now brought into the leavening rooms and as soon as this process is finished, they are cooked in an automatic cooker that nebulizes water at a high temperature.


When the cooking phase has ended, the product is cooled down. The product undergoes a natural weight loss which lasts for a few days.

Seasoning rooms

The product is here stored at a controlled temperature and humidity degree. The natural weight loss continues, the structure optimization is completed and the right consistency for thin slicing is reached. Thanks to the modern process technology, high-quality standards are here respected in terms of food health and safety.

Packaging and Pasteurization

When the seasoning ends, the semi-finished product is then “peeled”, and so the outer casing is removed. The product is then vacuum packed using a modern thermoforming machine and placed in a pasteurizer to destroy any harmful bacteria, without jeopardizing the organoleptic characteristics. The pasteurization is accomplished in two rapid phases: the first foresees a high-temperature heating and the second a rapid cooling.


At this stage, the cylinder is vacuum packed and the product to be sold in take away trays is thinly sliced and then vacuum sealed, to preserve its organoleptic characteristics.


The semi-finished products that leave the pasteurizer are then weighed and labelled to guarantee the traceability of the finished product in all the different production phases, thus ensuring maximum safety to the final customer.