CME Import-Export , Promotional File "El Madroñito"

Process
rocess for vacuum packaging

Vacuum packing and freezing at -18°C
18°C are two techniques applied to ensure the
preservation process of a fresh product for up to 1 year. Vacuum packaging prevents
the formation of ice crystals from the humidity that may be found in a traditional
packaging; it also avoids the meat juices and moisture from passing to the surface of
the piglet and crystallizing during freezing, as this can dry the meat and make it lose
flavor.
All these measures give the resulting product very high levels of quality and encourage
its consumption at any time of the year since its availability does not depend on specific
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