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Slaughtering
- Processing
Slaughtering
Two ultramodern factories capable of slaughtering 80,000 pigs
per week with an individual capability of slaughtering (750 pigs
an hour). 800 pigs an hour (Montfort), 2 x 600 (Lamballe).
Both sites have complementary activities and benefit from the
latest technological advances that allow them to contend in a
highly competitive international market. Productivity and
quality are the top priorities and serve as the foundations
of their positive development.
Arrival
Animals are received in a spacious holding area to
avoid stressing them. The area has a capacity of
2,700 animals that corresponds to 4 hours of
slaughter.
A density of 1 m3 per animal along with computerised management of wait time
helps to
ensure animal comfort.
Stunning (electric shock)
Stunning by electric shock: 200 volts for 2"0 seconds
Exsanguination pre-draining on conveyor belt
Placement on hook
Draining
Scalding 60m 6 minutes at 58° C
Dehairing: air gun for hair collection
Scraping - Drying
Singeing 7 minutes at 600°C
Scraping
Splitting
Jowl removal
Evisceration and sternum splitting
Automatic splitting 3 minutes per pig, maximum 750 pigs per hour
Health and carcass inspection
1. Health inspection
Stamping and identification
Our industrial meat processing equipment is permanently supervised by official veterinary services.
Veterinarians and health inspectors
follow
a national standard for analytical research when inspecting
carcasses on the entire production line. Approval numbers
for all our sites (total of 5).
2. Inspection / Weighing according to European regulations
3.
Lean Meat Ratio calculation
> Collective commercial convention excerpt.
> PDF file 5 KB
