Quartering

The quartering of Iberian pork takes place in an area of 775 square meters, with a technology whose quartering and production capacity is 216,000 kg per day. There, an efficient air conditioning system guarantees the application of refrigeration to the products while they are produced.

The tools are subjected to a process of immersion washing and prescriptive sterilization, using ultraviolet rays and other technologies.

We also have a clean room of 175 square meters with processes of thermoforming, focused on giving the highest sanitary quality and presentation of the different cuts of Iberian pork in formats adapted to each client and country.