Mafrica uses advanced technology and the most rigorous health and hygiene control systems to ensure that the production process meets all quality standards. The company’s modern facilities use very advanced processes, such as alga casing, for improved production and quality control. Alga casing substitutes the traditional tripe casing that is used in some of the range of fresh products. Alga casing is a completely natural product which is like a film that encases the meat paste. It meets strict hygiene standards and allows for more regular production and improved image of the end product without altering the taste.

Mafrica produces three types of product in the following categories.

A) Fresh:

In recent years, there has been an increase in the production of fresh products. Production is carried out on new premises on recently-built facilities (on 2,800 m2). The latest technology is used and conditions in hygiene are similar to those of an operating theatre.

The use of top quality ingredients, an advanced traceability system and conditions at a carefully controlled temperature of 4ºC guarantee optimum quality and control of the products. Mafrica provides a wide variety of freshly made products, such as hamburgers, meat balls, butifarra and sausages, etc.

B) Cured:

The curing process is carried out on facilities which control both the temperature and humidity in order to ensure optimum quality for the product. Among the range of cured products are: fuet, chistorra and chorizo, etc.

C) Cooked:

By using traditional recipes, top quality ingredients and meat that is treated in Mafrica, the company produces cooked products such as white butifarra, catalana, morcilla or mortadella. This process undergoes the most rigorous quality checks.