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Traceability
The Cooperative's main aim is to ensure that the highest possible quality standards are met throughout the production process, from the rearing of the animals using extensive farming methods, to the processing and marketing of the different products.
Our strict health checks and ongoing monitoring and care programme are a top priority for COVAP, and this goes some way to showing how much effort we put in to ensuring that our products are of the highest possible quality.
Thanks to our quality control system, our teams in the field provide genetic information and details about the diet of the different animals slaughtered, assigning a final score using the data collected from the animal carcases. We also use NIRS technology to determine the fatty acid content of our meats, and this data is used in the scoring process. COVAP was a pioneer in the use of this technology.
In order to guarantee traceability of our products, all of our meats and Iberian pork products are labelled with a plastic tag with a barcode providing the following information: date of slaughter, farmer's name, animal's age at time of slaughter, diet, and the start date of the curing process for cured meats, hams and pork shoulders.
Our strict health checks and ongoing monitoring and care programme are a top priority for COVAP, and this goes some way to showing how much effort we put in to ensuring that our products are of the highest possible quality.
Thanks to our quality control system, our teams in the field provide genetic information and details about the diet of the different animals slaughtered, assigning a final score using the data collected from the animal carcases. We also use NIRS technology to determine the fatty acid content of our meats, and this data is used in the scoring process. COVAP was a pioneer in the use of this technology.
In order to guarantee traceability of our products, all of our meats and Iberian pork products are labelled with a plastic tag with a barcode providing the following information: date of slaughter, farmer's name, animal's age at time of slaughter, diet, and the start date of the curing process for cured meats, hams and pork shoulders.
