Innovation

Innovation

Tradition and innovation come together to continuously improve in the most efficient way and with maximum food safety.

  • Sustainability

    Sustainability is a non-negotiable premise in our future plans. Since 2019, we have started working on more sustainable packaging, reducing plastic in our packaging by 80%. Among other projects, we are working on the design of smaller packaging and we are encouraging the substitution of plastic for other more sustainable materials, such as cardboard, to reduce plastic consumption and waste generation.

  • Clean Label Deli

    In 2017 we launched a range of charcuterie with no added nitrites or nitrates, no colorants, no preservatives and no allergens.

  • Product of the Year

    We have received 8 awards for innovation with products such as Cañitas and serrano ham. This innovative spirit is what drives us to reformulate recipes and bet on new lines of business.

  • Alginate casing

    We developed a special coating for cured sausages with alginate casing, obtained from marine algae.

  • Reading % fat in lean

    During the manufacturing process, we control the % of lean and fat in sausages to balance the final product.

  • Machine vision

    Our products are 100% controlled with artificial vision that allows us to maintain our quality standards.

  • Classification of cured ham by fat content

    This classification makes it possible to reduce the variability of salt in cured ham, stabilizing the fat content and guaranteeing uniform pieces.

  • Transparent containers

    We maximize the transparency of the packaging to prioritize the visibility of whole slices with the possibility of including interleaver.

  • Multimold in cured ham

    This technology makes it possible to press the pieces of sworn ham into blocks with the same dimensions, thus improving the presence of the slices and guaranteeing better handling for optimal slicing.

  • Cold pasteurization with high pressures, HPP

    In 1998, we pioneered the use of this technology in meat products. Products treated with HPP are subjected to 6,000 bars of pressure to eliminate bacteria and keep the product fresh, from the time it is produced until it is consumed. It's like submerging it 60 km under the sea.