HIGH PRESSURE PROCESS
LIVE PRODUCT
We can ensure that all animals are alive before the high pressure process
HIGH PRESSURE
We increase the water pressure between 2,000 and 3,000 bar separating the meat from the shell.
MANUAL PEELING
During manual peeling we review the characteristics of the product individually.
DEEP FREEZING
We ultra-freeze at -80Cº to preserve all the properties of the product to the maximum.
CONSERVATION
We vacuum pack each product individually in its own cooking bag and store at -20Cº.
HIGH PRESSURE PROCESS
LIVE PRODUCT
We can ensure that all animals are alive before the high pressure process
HIGH PRESSURE
We increase the water pressure between 2,000 and 3,000 bar separating the meat from the shell.
MANUAL NAKED
During manual peeling we review the characteristics of the product individually.
DEEP FREEZING
We ultra-freeze at -80Cº to preserve all the properties of the product to the maximum.
CONSERVATION
We vacuum pack each product individually in its own cooking bag and store at -20Cº.
