Although our production system is based on maintaining traditional
methods for the production of this type of products, we do not scorn
state-of-the-art machinery. These machines are used when possible
to obtain a product that is manufactured in an artisan way but also
uses the best state-of-the-art technology in the meat sector.
The first area, known as AREA FOR THE MANUFACTURING AND PRODUCTION
OF MEAT, is where we receive the fresh meat we use to make our products,
and where the different types of products we make are produced and
prepared.
It is an air-conditioned, sterilised area that is cleaned and disinfected
daily after work is over. The cleanliness of the surfaces is analysed
periodically by an external laboratory. This area accommodates different
machines we use when manufacturing our products: Grinders, Mixers,
Stuffing machines, Stapling machines, etc.
Our facilities can be divided into three specific sectors:
As you can see in the photographs that accompany the text, we use
natural drying areas, where our cold meats are cured with charcoal
heat and pure air from Soria. This is only possible thanks to the
characteristics of the microclimate in Soria –a very cold
and very dry continental climate– which allows the use of
this traditional curing system.
The third area, the PACKING AND CONSIGNMENT AREA, is used to prepare
the different types of packaging the different products require
for their consignment to different geographical locations.
This area houses thermoforming machines, vacuum-packing machines
and machines with compensated atmosphere.
This type of packaging gives cured products unbeatable preservation
conditions, even when stored at room temperature. It also allows
us to grant our products sell by dates of approximately 180 days,
with a full guarantee for the final consumer.
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