Bone-in meat processing represents one of our most traditional and specialised productions. We carefully select the raw material according to the SEUROP classification, dividing it into specific cuts to ensure quality and consistency with industry standards. Our production ranges from whole halves to specific cuts such as forequarters, hindquarters and loins. This type of processing is designed to meet the needs of butcher shops and specialised departments of organised distribution, offering flexible and customisable solutions. Through our meticulous supply chain control, we guarantee freshness, safety and traceability at every stage of the process. We are the ideal partner for those seeking a reliable, superior-quality product, crafted with full respect for tradition and modern requirements.

Thermo-shrink vacuum packaging represents an ideal solution to ensure freshness and safety, extending the product’s shelf life up to 40–45 days. After a rigorous selection of meats, the processing combines manual precision and cutting-edge technology to deliver an impeccable product. Halves, forequarters and hindquarters are carefully sectioned according to our clients’ specific requirements, with particular attention to quality and customisation. Throughout every stage, we constantly monitor crucial parameters such as temperature, process hygiene and final results, ensuring that each package meets the highest standards. This type of processing is designed to meet the needs of large-scale distribution, guaranteeing a safe, traceable and market-ready product.

Modified Atmosphere Packaging (MAP) trays represent an advanced solution for packaging perishable foods, extending their shelf life from 8 to 12 days. By replacing the air with a specific gas mixture (nitrogen, oxygen and carbon dioxide) in compliance with European Directive 95/2/EC, the product preserves its organoleptic and nutritional properties intact. This bacteriostatic technology not only maintains flavour and freshness but also reduces the product’s vulnerability after opening, thanks to the absorption of carbon dioxide which limits humidity. Packaging in a protective atmosphere is particularly effective when combined with high-quality raw materials and strict maintenance of the cold chain, ensuring excellent results for our customers.

Skin technology represents a revolution in food packaging. Based on the application of a thermo-shrink plastic film in direct contact with the product and its support, this technique uses vacuum and heat sealing to enclose the food. The film adheres perfectly to the meat, eliminating bulky packaging and ensuring an extended shelf life of 15 to 21 days. This system protects the product from oxygen-induced degradation and the development of pathogenic bacteria, while promoting the growth of lactic bacteria that enhance aromas and allow natural aging. Ideal for a market attentive to quality, practicality and sustainability, Skin packaging ensures freshness, an attractive presentation and a lower environmental impact thanks to carefully selected materials and optimised processes.

Our line of fresh meat-based preparations combines traditional recipes with advanced processing technologies to offer products with a unique and authentic flavour. After a careful selection of raw materials, the meat is minced and blended with high-quality ingredients, dosed in full compliance with good manufacturing practices. Every stage of the process is carefully monitored to ensure food safety and final product quality. Packaging is followed by automated inspection using X-Ray technology, capable of detecting physical contaminants and verifying the product’s weight, completeness and compliance. This attention to detail allows us to provide reliable, tailor-made solutions to meet the needs of large-scale distribution and the B2B sector.

The IQF (Individual Quick Freezing) technology represents an advanced solution to ensure food safety while preserving the organoleptic and nutritional qualities of food products. This rapid freezing process uses cryogenic temperatures to quickly freeze products, limiting the formation of large ice crystals. The uniform distribution of microcrystals protects the internal structure of the food, keeping flavour, texture and nutritional value intact. Flash refrigeration significantly reduces the risk of bacterial growth, delivering a safe, high-quality product. After passing through the freezing tunnel, the goods are sealed, labelled and stored in chambers at -20°C for optimal preservation. This process is ideal for meeting the needs of large-scale distribution and the most demanding customers.

The Dry Age technique is a maturation process that gives the meat unique characteristics in terms of flavour, tenderness and quality. After slaughter, the meat rests on special racks in a controlled environment, where natural post-mortem chemical and physical processes modify the structure of the muscle. The aging period can extend up to 150 days, with constant monitoring of temperature and humidity through a control unit. In the event of variations, the system automatically adjusts the parameters to maintain optimal conditions, such as increasing humidity below 70%. This slow and meticulous process intensifies the flavour of the meat and makes it extraordinarily tender, offering a premium product ideal for the most discerning palates.

The curing process represents the deep bond with our roots, uniting tradition and territory in every product. Pork processing is our flagship activity, the result of knowledge passed down and refined over time. Our modern facilities are equipped with dedicated chambers, where the process unfolds in two fundamental phases: drying and curing. During the drying phase, we precisely control temperature and humidity to achieve the ideal conditions. In the curing phase, time and temperature become the key factors for developing distinctive aromas and flavours. This artisanal yet technological approach allows us to offer superior-quality products that celebrate the past while meeting the needs of large-scale distribution and the B2B market.