The Carnicas Frivall SL specializes in Iberian pork slaughtering and quartering. It has a daily slaughtering capacity of 432,000 kg and a carcass airing surface of 2,280 cubic meters. Pigs are always desensitized before slaughter, as required by law. Because of the unique characteristics of Iberian pork, any improvement in animal welfare issues (rest in stables, unloading from trucks, stress reduction, application of premortem anesthetic discharge, etc.) is of particular interest with some of the products destined for curing, as it directly affects the quality of the pieces once cured.

The quartering of Iberian pork takes place over a 775-square-meter space, with a technology capable of quartering and producing 216,000 kg of pig every day. There, an excellent air conditioning system ensures that the products are refrigerated while they are being manufactured.

The instruments are exposed to a course of submersion washing and prescriptive sanitization, utilizing bright beams and different innovations.

We additionally have a perfect room of 175 square meters with cycles of thermoforming, zeroed in on giving the most noteworthy sterile quality and show of the various cuts of Iberian pork in designs adjusted to every client and country.

The innovation of the fat refining permits handling a limit of 9.000 kilos/hour of the oil and fat got straightforwardly from the quartering segment, which straightforwardly brings about the nature of the spread because of its low oxidation.

Our putting away chambers have a refrigeration limit of 8,500 cubic meters and a freezing limit of 7,000 cubic meters.

Services offered by The Carnicas Frivall SL include but are not limited to the following:

Slaughter

The Carnicas Frivall SL specializes in Iberian pork killing and quartering. It has a daily slaughtering capacity of 432,000 kg and a carcass airing surface of 2,280 cubic meters. Pigs are always desensitized before killing, as required by law. Because of the unique characteristics of Iberian pork, any improvement in animal welfare issues (rest in stables, unloading from trucks, stress reduction, application of premortem anesthetic discharge, etc.) is of particular interest with some of the products destined for curing, as it directly affects the quality of the pieces once cured.

We are concerned about animal welfare, which is why we comply with the European Standard of Animal Welfare and can ensure the comfort of the animals from the time they arrive at our facilities until they are slaughtered.

Quartering

The quartering of Iberian pork takes place over a 775-square-meter space, with a technology capable of quartering and producing 216,000 kg of pig every day. There, an excellent air conditioning system ensures that the items are refrigerated while they are being manufactured.

Immersion cleaning and prescriptive sterilization utilizing UV radiation and other technologies are used on the instruments.

We also have a 175 square meter clean room with thermoforming procedures, which is dedicated to providing the greatest hygienic quality and presentation of the various cuts of Iberian pork in forms tailored to each client and location.

Shipping

The Carnicas Frivall SL has certificate ISO 9001: 2008 and we work to obtain the BRC and IFS food safety certifications. It is authorized to export to Argentina, Brazil, Bosnia and Herzegovina, Canada, Colombia, South Korea, Costa Rica, Morocco, Cuba, Japan, Hong Kong, the Philippines, Ghana, Mauritius, New Zealand, Namibia, Lebanon, Macedonia, Mongolia, Montenegro, New Caledonia, Serbia, Peru, Thailand, Turkey, Ukraine, Uruguay, Mexico, Vietnam and the Dominican Republic

Refrigeration

Our storing chambers have a refrigeration capacity of 8,500 cubic meters and a freezing capacity of 7,000 cubic meters.

Smelting

The technology of the fat smelting allows processing a capacity of 9.000 kilos / hour of the grease and fat obtained directly from the quartering section, which directly results in the quality of the butter due to its low oxidation.

Slaughter

The Carnicas Frivall SL specializes in Iberian pork killing and quartering. It has a daily slaughtering capacity of 432,000 kg and a carcass airing surface of 2,280 cubic meters. Pigs are always desensitized before killing, as required by law. Because of the unique characteristics of Iberian pork, any improvement in animal welfare issues (rest in stables, unloading from trucks, stress reduction, application of premortem anesthetic discharge, etc.) is of particular interest with some of the products destined for curing, as it directly affects the quality of the pieces once cured.

We are concerned about animal welfare, which is why we comply with the European Standard of Animal Welfare and can ensure the comfort of the animals from the time they arrive at our facilities until they are slaughtered.

Quartering

The quartering of Iberian pork takes place over a 775-square-meter space, with a technology capable of quartering and producing 216,000 kg of pig every day. There, an excellent air conditioning system ensures that the items are refrigerated while they are being manufactured.

Immersion cleaning and prescriptive sterilization utilizing UV radiation and other technologies are used on the instruments.

We also have a 175 square meter clean room with thermoforming procedures, which is dedicated to providing the greatest hygienic quality and presentation of the various cuts of Iberian pork in forms tailored to each client and location.

Shipping

The Carnicas Frivall SL has certificate ISO 9001: 2008 and we work to obtain the BRC and IFS food safety certifications. It is authorized to export to Argentina, Brazil, Bosnia and Herzegovina, Canada, Colombia, South Korea, Costa Rica, Morocco, Cuba, Japan, Hong Kong, the Philippines, Ghana, Mauritius, New Zealand, Namibia, Lebanon, Macedonia, Mongolia, Montenegro, New Caledonia, Serbia, Peru, Thailand, Turkey, Ukraine, Uruguay, Mexico, Vietnam and the Dominican Republic

Refrigeration

Our storing chambers have a refrigeration capacity of 8,500 cubic meters and a freezing capacity of 7,000 cubic meters.

Smelting

The technology of the fat smelting allows processing a capacity of 9.000 kilos / hour of the grease and fat obtained directly from the quartering section, which directly results in the quality of the butter due to its low oxidation.