Rearing and production
90% of the pigs slaughtered at our facilities come from our own farms and are mainly castrated males and females weighing between 77 and 94 kg per carcass.
At our farms we mate selected males and females to produce piglets with Duroc-Landrace genes.
The piglets are fed by their mothers for three weeks. Afterwards, they are fed for a month and a half on feed containing more than 60% cereals.
Slaughter and preparation of the meat
The age when the animals are slaughtered ranges from four to five months. At that point, the live weight of the carcass is between 115 and 125 kg.
The animals are transported in our own lorries by our own carriers who fully comply with the regulations on animal welfare during loading and unloading. Once the pigs are penned at the slaughterhouse they are always allowed the required amount of time to rest.
The slaughter is carried out separately from other batches, i.e. the animals are not slaughtered alongside pigs that are not 85% or 50% Duroc pork.
Quality of the meat
The type of feed and the genetic make-up of these animals results in extremely high-quality meat.
The meat is highly marbled, which gives it a characteristic flavour and tenderness. The subcutaneous fat in pieces such as hams, shoulders, belly and chops also makes them more durable.