Mafrica has a slaughterhouse and a cutting chamber for pork. The company buys directly from livestock farmers, and after a rigorous selection process Mafrica chooses the best livestock. The slaughtering and cutting processes are carried out under strict health, safety and hygiene conditions, and rigorous checks are carried out to prevent the appearance of micro organisms.

Likewise, employees have to meet strict safety standards to prevent accidents and risks in the workplace. Furthermore, workers alternate their work stations throughout the working day to avoid doing the same task for hours on end.

Quality and traceability are guaranteed at all times throughout this process.

There are constant veterinary checks on every head of livestock that comes into the slaughterhouse, to prevent any defect or irregularity that could reduce the quality of the meat.

Pork leaves these facilities either as a slit open carcass or in meat cuts (shoulder, chops, rindless back fat, pork loin, ham, etc.) and they are sent to butcher’s, hypermarkets and producers. They may also be exported, mainly to France or Eastern European countries.