Stabilize the Raw Material
The next important step is to reach an internal temperature of a degree and of a pH of basically 5.4 to 5.9; this is achieved through our refrigeration equipment specially designed for high performances, that were design specifically to have the ability to meet these parameters. We can do this with up to twelve tons every twelve hours.
After reaching these levels, we go on to what is the deboning, trimming, cutting of the raw product, and according to its cut, it is routed to either sausage, cured, scalded or counters.
If it is the case of distribution of cuts to primal cuts, the product goes through a strict quality control and packaging which are made with materials in special high vacuum that gives us security in health issues. Additionally other quality control is performed to ensure that the seal of the bag is correct.