As a result of the constant progress in technology in the meat industry we are constantly searching for new production methods and ways to improve the traditional ones.
We were global pioneers in 1998 when we began using this technology for meat products. Products treated with HPP are subjected to 6000 bar of pressure which eliminates all bacteria and preserves all their freshness. From the first day to the last. It's like submerging the product 60km under the sea!
This technology we've been using since 2010, enables the pieces of cured ham to be pressed together in blocks with the same dimensions. We thus optimize their handling and achieve better slices.