At Primacarne S.L. we are specialized in sow deboning using the most modern technologies. Our deboning room is equipped with the latest technologies which meet the highest control and quality standards.
As a part of Grupo Jorge, leaders in the pig industry, we can guaranty the best quality, full traceability and food safety on all of our products.
company
At Primacarne S.L. we are specialized in sow deboning using the most modern and innovative facilities which grands us the possibility of offering the highest quality and food safety. With more than 20 years of experience in sow meat we can guaranty a high level of experience that comes from more than 4 generations of specialized professionals in the pig industry.
We are part of Grupo Jorge, European and World-wide leaders in the pig industry, with a great advantage in the national and international meat sector, with more than 80% of our sales for export. Carcasses arrive directly from Grupo Jorge´s own slaughter house connected to Primacarne, guarantying food safety and high quality thanks to an uninterrupted cold chain.
Grupo Jorge controls the entire production chain, starting with pork selection and genetics, producing our own animal food, we have our own breading and growing farms, our own slaughter houses, deboning rooms, elaborating our own products and sub-products, our own cold storage facilities and logistics company. With all this Primacarne can guaranty a perfect and complete traceability strictly maintaining the cold chain resulting in premium quality products.
deboning room
Our sow deboning room is equipped with the latest of technologies which allows us to have a high level of automation and control, offering high quality products maintaining high productivity.
We work with an ultramodern automation system which is key to obtain a constant and balanced production. All this process being technically controlled while also being able to adapt to all our client’s requirements and cuts.
1. Slaughtering
All the animals arrive to Grupo Jorge´s modern slaughter house which is directly connected to our cutting plant.
2. Shock Cooling
The carcasses are passing through our shock cooling tunnel and are stored in our stabilization cold storage after being slaughtered to maintain all the meat properties.
3. Deboning
The carcasses are cut and deboned after 24h by specialized professionals caring about yield and food quality.
4. Cold Storage at 0º Celsius
After deboning the meat which is sold fresh is stored in 0º Celsius storages to protect all of its properties.
5. Palletization
The meat which is sold frozen: 24 hours after freezing the product is palettized in a temperature-controlled room to maintain the meat properties.
6. Cold Storage at -20º Celsius
The product will be stored in our modern -20 º Celsius cold storage with room for 1700 pallets and automatic controlled temperature.
7. Retail
Our retail department has specialized salesmen that own a wide meat knowledge and understand all the products. Working every day with updated market prices and located in different countries for better communication with our clients.
8. Transportation
Aralogic, Grupo Jorge´s own transport and logistics company, guarantees the perfect transportation of either fresh and frozen products without interrupting the cold chain.
quality
Grupo Jorge and all its companies cover all the processes in the pork industry like genetic selection, animal food production, fattening, slaughtering, deboning, cooling, transportation… In our production line at Primacarne we guaranty quality, traceability, control and food safety of the sow meat.
All our cutting and deboning processes are done by specialized professionals that have been with us during all these years of experience in this sector. Our careful cold chain preservation, the experienced professionals, the modern facilities and the traceability prove the perfect conservation of the product and all its organoleptic qualities.
Traceability
Our high level of automation and the potential risk detecting systems that are implemented, together with a permanent quality service inside the factory, result in a very high-quality product with the greatest hygiene and traceability levels.
Control
Grupo Jorge assures traceability and control of the animals ever since they were born all the way to the deboning room at Primacarne, and there we guarantee all the hygiene rules and respect for our products so that we can maintain all the meat qualities.
Food Safety
We apply one of the strictest control protocols “HACCP”, to certify the food quality, in addition to our own strict hygiene system. This helps us to identify potential threats with our preventive controls and develop measures to eradicate them even before they affect the final product.
sow cuts
At Primacarne we debone with the most modern of technologies and a highly qualified team of professionals that make it easier to adapt all our cuts to our client´s requirements. Here we present our products.
3D Shoulder with shank
4D Shoulder
Bloody meat
Collar boneless with control cut
Collar boneless without control cut
Jowl skinless with control cut
Jowl skinless without control cut
Riblets
Back fat rindless
Back rind
Bellies 60/40
Bellies 80/20
Bellies sheet ribbed
Boneless loin chain off
Boneless loin Edelyork
Boneless loin with chain
Loin ribs
Soft bones
Spare ribs
Tinderloin
Aponevrosis
Boneless leg without topside
Cutting fat
Leg 4D
Leg 5D
Shank meat rindless boneless
Topside without cap
Trimmings 80/20
3D Shoulder with shank
4D Shoulder
Bloody meat
Collar boneless with control cut
Collar boneless without control cut
Jowl skinless with control cut
Jowl skinless without control cut
Riblets
Back fat rindless
Back rind
Bellies 60/40
Bellies 80/20
Bellies sheet ribbed
Boneless loin chain off
Boneless loin Edelyork
Boneless loin with chain
Loin ribs
Soft bones
Spare ribs
Tinderloin
Aponevrosis
Boneless leg without topside
Cutting fat
Leg 4D
Leg 5D
Shank meat rindless boneless
Topside without cap
Trimmings 80/20
