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Primacarne S.L. is an ultra-modern company ,specialised in butchering sows. The founders are from the thirth generation of butchers ( Fonck –Bavegem – Belgium ) with an enormous know-how. ALL sows are slaughtered in the slaughterhouse nextdoor so the cold circuit is never broken. In order to bring the meat down to a low core temperature as rapidly as possible and block the development of bacteria at the earliest possible stage, the carcasses go trough a fast cooling tunnel.
The day after slaughtering, the carcasses are butchered and deboned. This takes place on a ultra-modern installation with very advanced techniques.

Immediatly after butchering, the meat goes to the storage refrigerator at 0 º
waiting for their loading into trucks for their delivery
Meat to be frozen goes directly into the shock-freezer. After 24 hours the meat will be palletised and stored into our own frozen storage with a capacity of 1700 palets at –20º C .

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Thanks to permanent control on temperature and hygiene from our own company-veterinary we are able to produce meat with very high hygienic standards. To achieve this we use the HACCP – principle.