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 to work 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 promoting the substitution of plastic for other more sustainable materials, such as cardboard, to reduce plastic consumption and waste generation.

  • Clean Label Delicatessen

    In 2017 we launched a range of charcuterie products with no added nitrites or nitrates, no colourings, 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 invest in new lines of business.

  • Alginate casing

    We developed a special casing for cured sausages with alginate casing, obtained from seaweed.

  • Reading % fat in lean

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

  • Artificial vision

    Our products are 100% controlled by machine vision which 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 the cured ham, stabilising the fat content and guaranteeing uniform pieces.

  • Transparent packaging

    We maximise the transparency of the packaging in order to prioritise the visibility of whole slices with the possibility of including interleaver.

  • Multi-mould 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 to achieve optimum slicing.

  • Cold pasteurisation with high pressure, 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 kill 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.