Meat Processing Center
Our Meat Processing Center began operations in 2005 and is one of the most modern in Europe, with a surface area of 15,500 m2 and an annual average of 150 workers. This industry is divided longitudinally into three lines: beef, lamb, and Ibérico pork. COVAP's Meat Processing Center has the best facilities and the most advanced technology for the various stages of transformation.
Livestock specialists
We are farmers who specialize in three species: cows, sheep, and the 100% Ibérico pig. Our meat comes from animals that are born and raised under a free-range stockbreeding system. They are the result of diligent, unhurried labor. For years, our cattle have adapted perfectly to the dehesa and shown excellent suitability for meat production.
Food hygiene and safety
The total traceability from the source and the permanent effort to achieve maximum quality has led us to achieve the highest standards in terms of food hygiene and safety, allowing us to be present in the strictest markets.
Environmental sustainability
Sustainability plays an essential role in COVAP's Production Model. That's why we are working to reduce the carbon footprint of our industry through energy self-sufficiency, making use of byproducts and the use of sustainable materials.
The result
Our specialized farming, with the advice of our Technical Veterinary Services, and the rigorous control of the whole transformation process allows us to obtain meat of superior, consistent quality that is also unbeatably tender and juicy.
