COVAP's Meat Processing Center

Our Meat Processing Center (CTC), which opened in 2005, is one of the most modern in Europe with an area of 14,000 m2 and an average of 130 workers during the year. This industry is divided vertically into two lines: one for beef, lamb and goat meat and a second exclusive line for Ibérico pork. It is also divided laterally into two areas, the slaughterhouse and the cutting room.

2005year of inauguration
14,000m2 surface area
130 workers

COVAP's Meat Processing Center is also accredited with Halal and Organic certification

At present, COVAP has the second largest meat processing center with official approval for exporting pork to the United States. In addition, it is endorsed by IFS (International Food Standard) and BRC Food Safety certificates which recognize quality at the international level.

COVAP's Meat Processing Center also has the certifications required for the handling of beef and lamb: Halal, Organic and Certicar.


Quality, from the very source

Our careful monitoring right from the source is what gives the meat its excellent quality and unparalleled flavor and texture.

Traceability, the key to confidence

Traceability is what differentiates our livestock companies. We control the quality throughout the whole process and take great care over feed, breeding, production and marketing.

Respect for animal welfare

Throughout breeding and the slaughter process in our own abattoir, we respect animal welfare standards at all times.

  • Montanera
  • Ibérico Pork
  • Beef
  • Lamb

COVAP Montanera Ibérico Selection

The Montanera is the maturing period of the acorns in the dehesa pasturelands, which occurs between the months of October and March and coincides with the last feeding stage of the Ibérico pigs. Given this natural diet and the large number of acorns eaten by the pigs, the concentration of oleic acid in the meat reaches more than 65%, making it the food of animal origin that is most similar in composition to olive oil, and just as healthy. In addition, the meat from the Montanera period is rich in proteins, vitamins (especially C and B), minerals and natural antioxidants.

Our Ibérico pig

Our pork comes from 100% Ibérico pigs that have been reared and fed on acorns in our pasturelands. Thanks to these unique environmental conditions, our COVAP 100% Ibérico pork acquires a unique flavor and texture, making each piece exceptional. All our 100% Ibérico pork products come from pigs born and reared under the control and direct supervision of the Cooperative on our members farms.

Our beef

Our beef comes from cattle breeds especially suited to meat production, such as Retinta, Charolais and Limousin. The breeding process and individual monitoring used, along with the care and food the animals receive in the pasturelands of the Dehesa, make COVAP beef stand out for its quality, flavor and intense red color. All our beef products come from animals born and reared under the control and direct supervision of the Cooperative on our members farms.

Our lamb

Our COVAP lamb comes from the Merino herd, a breed with great genetic potential for meat production. Thanks to the excellent environmental conditions that our pasturelands provide for the feeding and growth of our animals, COVAP lamb is characterized by its rosy color, juiciness and mild flavor on the palate. All our lamb products come from animals born and reared under the control and direct supervision of the Cooperative on our members farms.

Acorn-fed Ibérico pork fillet (secreto)
Acorn-fed Ibérico pork shoulder fillet (presa)
Acorn-fed Ibérico pork fillet (pluma)
Acorn-fed Ibérico pork tenderloin
Ibérico pork cheeks
Ibérico pork loin
Ibérico pork fillet (pluma)
Ibérico pork shoulder fillet (presa)
Ibérico pork fillet (secreto)
Ibérico pork tenderloin
Beef rib chop
Beef entrecôte
Beef ragout
Beef tenderloin
Beef topside and silverside
Rack of lamb
Lamb shoulder
Leg of lamb