Slaughtering - Processing
Sales
Cured Meat - Cooked pork products
The facility has different equipment for:
• Curing
• Production of coarse and fine pâtés
• 12 automated cooking areas
• Freezers

Main products of curing are bacon, diced bacon, sausages, pâtés, andouilles-andouillettes.
Cuts specially butchered for consumers
Selected cuts for consumers must guarantee quality
and freshness and be prepared in a way as to
demonstrate our know-how as a butcher
in the preparation of: pork chops and ready to roast joints, and
bone-in cuts, leg and shoulder ham, and expertise in preparing
cooked pork products: sausages and cured cheese roasts,
smoked lard, hotpot, sauerkraut, etc.

Packaging
Packaging for all our consumer retail products
takes place in one of five air-filtered rooms
that we call DCZ (Dust Controlled Zone)*

another sign of COOPERL-HUNAUDAYE know-how.

* Ambient temperature is 4°C. During production, particles are kept at less than
100,000 particles >0,5µm per ft3 (28 L) and 10,000 during non-production.
Freezing
Cooperl has 13.000 tonnes of freezer space. Freezer
tunnels can bring 200 tonnes/day from +7°C to -20°C
in 36 hours.
Processing

HAACP compliant cutting facilities
All packaging, transport and sale of salt cured pork and
pre-packaged pork products follow AFAQ ISO 9001 standards.
Certification of our cured products, meats and fresh sausages
prove our goodwill in wanting to act daily to give our
clients’ clients, the final consumer, a choice of quality
products.
Cutting - Deboning
Cutting potential of the group is 65,000 pigs weekly
for an hourly production capability of 550 pigs
for each site.
The four main cuts and by-products are







sold bone in or undergo additional cutting at a different site during distribution.
Export, Meat Industry, Modern and Traditional Commerce for supplying our cured and cooked meat products facilities.