Traditional recipes
COVAP's ready meals are an excellent choice, because the Cooperative produces them itself using only the finest raw ingredients.

COVAP's ready meals are made following traditional recipes, steering clear of preservatives and colourings by using basic, non-innovative cooking techniques to ensure that our products keep their great texture and flavour and are pasteurised using natural methods.

So, cuts like Iberian pork loin, pluma and pork cheeks are marinated, vacuum-packed, and cooked at between 80 and 85 ºC for a certain amount of time depending on the cut used. Sometimes they need to be seared in a frying pan first and pasteurised later. The result? A ready-to-eat dish. Simply heat it up and serve.

When this painstaking production process is combined with the exquisiteness of COVAP's Iberian pork, the result is inevitably perfect.