Pini Italia SRL

WHO WE ARE

The Pini Italia Group was founded in 1982. We are a culmination of four decades of tradition and progress in the pork industry.

Pini Italia’s activity comprises the slaughter, cutting, packaging and marketing of pork, both nationally and internationally. Its innovative facilities allow it to meet current market demands while prioritizing Quality and Food Safety at all times during the production process.

In addition to the European Union, Pini Italia SRL exports its products to several countries, among which are Japan, Hong Kong, Mainland China, Philippines, Mexico, Canada, Turkey, New Zealand, Cuba or Angola…


OUR FACILITIES

Pork Slaughter House

CUTTING ROOM

The facilities of Pini Italia stand out for their advanced innovative technology , resulting in maximum automation and efficiency throughout the procedure.

The cutting rooms of Pini Italia houses 22 operating lines , plus a fully automated one for heads and 12 machines for vacuum packaging. The cutting rooms has the necessary conditions that guarantee all the sanitary and technological requirements for both exportation in the national and international markets.

Pini Italia Cutting Plant

PACKING ROOM

In parallel, Pini Italia SRL has a specially equipped room prepared for the packaging of fresh meat in sliced ​​and sliced ​​format. As relevant data, the fresh storage capacity amounts to 1,500 tons.

COLD


The plant has 22 tunnel freezers that can reach -35ºC and which allow for a swift, controlled freezing process involving the latest methods in refrigeration technology.

Our tunnel freezers and cold storage chambers are equipped with compact shelves that offer a cold storage volume of up to 8,500 tons.



QUALITY, FOOD SAFETY AND ENVIRONMENT


This department has a large, qualified team divided into different areas: quality, veterinary, laboratory and environment.

QUALITY

This area is responsible for controlling and implementing certified management systems and for certification, as well as checking the HACCP process (hazard analysis and critical control points), managing complaints, and inspecting operations in the cutting room, filleting room and meat products.

VETERINARY

The plant’s own veterinarians are responsible for ante-mortem inspections and guaranteeing compliance with animal welfare during transport, unloading, stabling and slaughter. They also develop post-mortem control, register all documentation, identify seizures and gather the information required for exports outside the EU.

ENVIRONMENT

This area’s key responsibilities are controlling and managing the plant’s waste treatment facility in accordance with the criteria established by the Confederation Hidrográfica del Ebro. This is in addition to treating potable water, waste control, atmosphere emission control and developing other environmental tasks, such as preventing infestations and carrying out health and safety treatments against legionella.

INTERNAL LABORATORY

Pini Italia has a certified internal laboratory with ISO/IEC 17025 certification in microbiological controls. It is divided into several areas: an in-house laboratory to analyse trichinella, a trichinoscopy area, a microbiology laboratory, a water analysis laboratory and its corresponding waste area. The team is responsible for assessing and documenting efficiency, safety and quality during the different processes.

The microbiology laboratory develops pertinent analyses based on the provisions of Commission Regulation EC 2073/2005 and EC 1441/2007 on the microbiological criteria applicable to food products. The water laboratory ensures potable water and disposal parameters based on compliance with Royal Decree 140/2003.

TRACEABILITY TO START TO FINISH

The state-of-the-art technology used at Pini Italia allows for improved agility in the pursuit of full traceability and, consequently, enhanced food safety. Automated systems that employ an independent chip store all essential, required product information.

Traceability systems are extremely important considering they provide internal information that facilitates control of processes and management, they help to guarantee safety, and they also help to locate and immobilize products, if necessary.


BRC AND IFS CERTIFIED


The BRC food safety standard is designed to provide the basis for certification for food manufacturers who implement good manufacturing practices and have supporting quality management systems.

The IFS seal guarantees the quality, safety and transparency of the products produced. It is a guarantee of trust and prestige via which compliance with food regulations and rigorous control in all processes are ensured.