Processes

Full monitoring of the entire production process

Providing the entire pork butchering and commercialization cycle, from reception to shipping, along with being part of a Group that acts in the agrifood cluster in an integrated way, allows us to guarantee all the conditions of animal welfare and to select the highest-quality meat.

In our industrial unit, the process begins by identifying, monitoring, and evaluating the meat when it arrives and ends with the shipping of orders, using the most recent technologies and cutting, butchering, deboning, packaging, storage, and refrigeration techniques.

All the phases in this cycle follow the standards of the implemented quality, environment, and food safety management systems, additionally benefiting from the Hazard Analysis Critical Control Point (HACCP) system that allows for the usage of a preventive methodology to avoid potential risk in the production and handling of food.

The full monitoring of the production process guarantees all the quality and food safety elements, and the traceability of all ICM Pork meat.

RECEPTION OF RAW MATERIALS

Identification, monitoring, and evaluation on arrival, anticipating entry into the production lines.

BUTCHERING

Sequential mechanized line of primary butchering with capacity to process 300 carcasses/hour.
Specific deboning lines for thigh, leg, bacon, and head.
Cured ham preparation line.
Cutting room.

PACKAGING

End product identification, labelling, and palletizing rooms.

STORAGE

Refrigeration chambers to support butchering.
Individual chambers to store white and red offal.
Single-product refrigeration chambers to supports shipping.
Large-capacity freezing tunnels (-45ºC).
Freezing platforms with capacity for storage of 1200 pallets.

SHIPPING

Order preparation area.
Logistic operations indexed to the national market and exporting.

RECEPTION OF RAW MATERIALS

Identification, monitoring, and evaluation on arrival, anticipating entry into the production lines.

BUTCHERING

Sequential mechanized line of primary butchering with capacity to process 300 carcasses/hour.
Specific deboning lines for thigh, leg, bacon, and head.
Cured ham preparation line.
Cutting room.

PACKAGING

End product identification, labelling, and palletizing rooms.

STORAGE

Refrigeration chambers to support butchering.
Individual chambers to store white and red offal.
Single-product refrigeration chambers to supports shipping.
Large-capacity freezing tunnels (-45ºC).
Freezing platforms with capacity for storage of 1200 pallets.

SHIPPING

Order preparation area.
Logistic operations indexed to the national market and exporting.