1.2.2. Breeding

Fattened pigs which have reached their target weight are usually transported in trucks
to a slaughterhouse.

1.2.3. Slaughtering

Lairage in slaughterhouse: At arrival slaughter pigs are usually accommodated and slightly showered during at least two hours in large groups in the slaughterhouse. In this stage veterinary inspection of live animals takes place to ensure that only meat from healthy animals will be used for human consumption.
Slaughtering, stunning of pigs is usually done electrically or by means of carbon dioxide. Intestines and other organs (including hairs and hoofs) are removed from the carcass. Carcasses are veterinary assessed and bruises and other aberrations are removed. After grading and weighing, the carcasses are stored and cooled for at least 24 hours.

1.2.4. Cutting, portioning, wrapping

After arriving pigs from the farmers to the slaughtering houses and killing them by butchers, they will carry out primary butchery by selecting carcasses, sides, or quarters from which primary cuts can be produced with the minimum of wastage, separate the primal cuts from the carcasses using the appropriate tools and equipment following company procedures, trim primal cuts and prepare for secondary butchery of sale, and store cut hygienically and safely. Secondary butchery involves boning and trimming primal cuts in preparation for sale. A butcher will also manufacture meat products for sausages. Cutters cutting meat to have needed form traditionally work indoors, in large, refrigerated rooms, with temperatures ranging between 2 and - 4 degrees Celsius. These environments are kept sanitary, and are washed every day with powerful antibacterial cleaners. In larger retail outlets or plant-facilities, working environments are generally equipped with power tools such as band saws and circular slicers. Meat cutters are also generally required to be in good physical shape; the duties of a meat cutter include standing for long periods of time, regularly lifting over 25 lbs, and working in cold conditions. The duties of cutter often include trimming of primal cuts into saleable cuts, making ground meat out of trimmings from the primal cuts, ensuring meat cuts are displayed in an eye-catching manner and are of sufficient quality, and serving customized orders to customers. He is also responsible to keep their working areas clean, and ensure that proper sanitization procedures are followed.

1.2.5. Carcass and meat processing

Here, in specialised cutting and processing units, which may or may not be integrated in the slaughter plant, most products for the retailer are prepared.

1.2.6. Packing and storing

The finishing line weighs product, produces the formed plastic containers, gases and seals the food product in the container, checks gas and metal contaminants, labels the pack top and bottom and logs traceability data. Salamis are packed to different types of wraps and consist of different kind of materials (pet+al+pe; opp+al+pe; pet+al+cast; opa+al+pe; opa+pe; petx+pe; pet+ evoh;pacast+pe; pet+al+pe; opp+al+pe; pet+al+cast).
Pack shows ‘use by’ date, weight in grams, ingredients, price, freezing and storage instructions. Pack prolongs product life, helps to unaltered freshness and colour of the meat, and avoids the problem of product weight shrinkage.
Salamis are stored in a cooled-storage room in the boxes and pallets. Company uses just in time system.