Duroc pork

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.

Animal welfare

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.

Quality veal

Rearing and production

Animals suitable for veal production with the Catalan Q label must come from meat breeds and crosses. Purely dairy breeds are expressly excluded from this label.

The animals destined to produce meat with the Q label can only be fattened on farms listed in the Register of Q Label Holders. These farms exclusively rear animals protected under this denomination.

Within a maximum of one month of entering the farm, these animals are individually marked with a numbered control ear tag.

The maximum age for animals to be included in this certification process is two months.

The density of animals for the males is a minimum of 4 m2 and for the females 3 m2, at least for the last six months of rearing.


Different stages

Lactation period: Animals less than 60 to 80 days old are fed milk replacers, in addition to starter feed and straw on demand.

Growth period: Begins at 60-80 days and ends two months before slaughter.

Fattening period: Begins at the end of the growth period and ends at slaughter. Under no circumstances will the animal exceed 12 months of age.


The dry feed given to Q-label calves during the growth and fattening periods contains the following ingredients:

Minimum cereals: 50%

Minimum fibre-rich vegetable products: 10%

Minimum oilseed cake: 5%

Minimum legumes: 5%

Maximum added vegetable fat: 3%


Slaughter and preparation of the meat

These animals are slaughtered when they are aged between 8 and 12 months. The slaughter is carried out separately from the other batches, i.e. Q-label animals are not slaughtered alongside non-Q-label animals.

On leaving the slaughterhouse, all the animals and accompanying documentation must be clearly marked with the Q-label seal.


Carcass characteristics:

Minimum weight for males: 180 kg

Minimum weight for females: 160 kg

Classes admitted for conformation: E, U and R

Classes excluded for fat coverage: 1 and 5


Meat from Q-label carcasses is not frozen. The carcasses are cooled for a minimum of 24 hours and matured for a minimum of four days.

Vedella del Gironès

80% of the calves slaughtered are controlled under certified brands, such as the Q label for food quality (awarded by the Catalan Government) and Vedella del Gironès brand. Our company is authorised to slaughter calves under 12 months old and yearlings of up to 24 months old, in addition to fattened calves, bullocks, cows and bulls.


Optional requirements

Rearing and production

The maximum age for animals to begin this certification process is two months.

The animals are still in the lactation period.

Their feed contains a minimum of 45% cereals, 5% oilseed cake and legumes, at least during the growth and fattening periods.

Fattened in the Girona Counties for at least the last six months.

Slaughter and preparation of the meat

Vedella del Gironès certified animals are slaughtered before they reach 12 months of age.

The animals are unloaded at the slaughterhouse on the same day they are slaughtered and at the time agreed with the manager of the facility.

The slaughter is carried out separately from other batches, i.e. no other animals are slaughtered alongside Vedella del Gironès certified animals.