FORE-END.
The sow fore-end includes the shoulder, the jowl, the collar or the riblet
MIDDLE.
The sow middle includes other parts like the belly, tenderloin, or
loin
LEG.
Other parts, like ham or shank meat from the back-end of the
sow
At PCB GROUPE, we specialize in pork slaughtering and sow deboning using the most modern technologies. Our deboning room is equipped with the latest technologies, which meet the highest control and quality standards.
We are a leader in the pig industry, guaranteeing the highest standards of quality, complete traceability, and uncompromising food safety across all our products.
COMPANY
At PCB GROUPE, we specialize in pork slaughtering and sow deboning, utilizing the most modern and innovative facilities, which grant us the ability to deliver the highest standards of quality and food safety. With more than 30 years of experience in sow meat, we guarantee a high level of expertise built on four generations of specialized professionals within the pig industry.
We are among the European and global leaders in the pig industry, holding a strong position in both national and international meat markets, with more than 80% of our production dedicated to export. Carcasses arrive directly from our own slaughterhouse connected to PCB GROUPE, ensuring optimal food safety and superior quality through a fully uninterrupted cold chain.
PCB GROUPE manages its entire production chain, beginning with pork selection and genetics, manufacturing our own animal feed, operating our own breeding and growing farms, slaughterhouses, deboning facilities, and processing plants, as well as our own cold storage and logistics company. Through this integrated structure, PCB GROUPE guarantees complete traceability while strictly maintaining the cold chain, resulting in premium-quality products.
PCB GROUPE exports pork meat and its by-products to international markets, supported by the necessary certifications and authorizations to export to Europe, Asia, Africa, South America, and North America.
DEBONING ROOM
Our sow deboning facility is equipped with state-of-the-art technology that enables a high level of automation and operational control. This ensures the consistent production of high-quality products while maintaining optimal productivity.
We operate with an ultramodern automated system that is essential to achieving consistent and balanced production. The entire process is technically controlled, while remaining fully adaptable to meet all our clients’ specifications and required cuts.
1. SLAUGHTERING
All the animals arrive at our modern slaughterhouse, which is also part of PCB GROUPE’s cutting plant.
2. SHOCK COOLING
The carcasses are passed 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 who care 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 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 is stored in our modern -20 °C cold storage, with a 1,700 pallet capacity and automated temperature control.
7. RETAIL
Our retail department has specialized salesmen that own a wide meat knowledge and understand all the products.
8. TRANSPORTATION
PCB GROUPE’s transport division ensures seamless distribution of fresh and frozen products while preserving the cold chain.
QUALITY
PCB GROUPE and its affiliated companies manage the full spectrum of operations across the pork industry, including genetic selection, feed production, fattening, slaughtering, deboning, chilling, and transportation. Across every stage of our production chain, we ensure the highest standards of quality, full traceability, rigorous process control, and uncompromising food safety in all pork products.
All cutting and deboning operations are carried out by highly skilled professionals whose extensive experience reflects our long-standing commitment to excellence. Our strict cold chain management, combined with experienced personnel, modern facilities, and comprehensive traceability systems, ensures optimal preservation while maintaining the integrity of its organoleptic qualities.
TRACEABILITY
Our advanced automation and state-of-the-art risk detection systems, combined with a dedicated on-site quality assurance team, ensure the production of superior-quality meat with the highest standards of hygiene and full traceability.
CONTROL
PCB GROUPE ensures full traceability and rigorous control of our animals from birth through to the slaughterhouse. At every stage, we uphold strict hygiene standards and handle our products with the utmost care, guaranteeing that the quality, safety, and integrity of our meat are consistently maintained.
FOOD SAFETY
We implement one of the industry’s strictest control protocols, “HACCP”, to certify food quality, complemented by our own rigorous hygiene system. This approach allows us to proactively identify potential risks and implement preventive measures, ensuring that any threats are addressed long before they can impact the final product.
