SLAUGHTERING

Pork

Its production capacity is of over 400,000 pigs a year. Once the pork cattle has been processed into side halves, it is classified and selected according to its features and customer’s requirements.

 

Beef

Over 8,000 heads of cattle a year, all under a strict monitoring of the productive process, which stands out for being traceable individually.

 

QUARTERING ROOM

Pork

The productive capacity allows us for processing all the side halves that come from the slaughtering. The quartering process is characterized by its versatility at obtaining the different pieces, which are selected and launched on the basis of the target market.

 

Beef

The quartering room is prepared for achieving all the cuts and presentations required by the present market, by always offering individual traceability with total monitoring from the origin. In this case, the versatility also features its commercial strength.

QUARTERING ROOM

Would you like to know La Comarca products?