Experience and expertise dedicated to our customers.

In the laboratory, bone-in meats are allowed to rest in a refrigerated room for a minimum of 15 days: the necessary time for proper aging of the meat. Once this phase is completed, the processing begins, carried out by skilled hands, following criteria that ensure high hygiene standards.

• Deboning line
• Portioning line (according to the specific customer requirements)
• Vacuum packaging and labeling line.