Once the pigs have been butchered in the slaughterhouse (outbuilding), the by-products enter the PPS chilling tunnel by means of an automated conveyor. They remain there for some 90 minutes at a temperature of between 6 and 8 degrees. Next, they are conveyed to the processing line for each product.
Having been separated, cleaned and classified into boxes, the product is immediately transported (always temperature-controlled) to the freezing tunnels. Once there, it is subjected to temperatures of -40 degrees for a period of 24 hours. Then, it is put on pallets and stored in chiller cold rooms at -20 degrees.