Product catalogue

Pork, your best partner

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Patel, Frivall and Cinco Villas operate one of the best Spanish facilities oriented on slaughtering, cutting and packing pork. These exceptional production plants, together with group’s highly skilled workforce, enable the three companies to supply pork with an extraordinarily high quality and a high level of cut and standardization of processes to national and interna-tional markets. As a result, Patel, Frivall and Cinco Villas, are well known and respected brands on all markets, both in Spain and abroad.

COMPANY

Equipped with high technology, Patel, Frivall and Cinco Villa's facilities are designed to carry out the different stages of production process, from slaughter to packaging and freezing, quickly and using state-of-the-art equipment. A skilled workfor-ce and the implementation of latest technologies for pork production, enable a very fast cutting process, together with quality controls that are performed continuously at the different process points, guarantee a high quality meat that retains all its natural benefits.

PROCESSESTECHNOLOGY FOR BETTER FOOD

PRODUCTSTOP QUALITY AT SOURCE

Patel, Frivall and Cinco Villas operate an independent company-certified traceability system that controls all stages from the reception of pigs to the abattoir, monitoring the different pieces and batches, until they arrive to our client’s facilities. The three meat plants also have the traceability system used by the company's supplier, Vall Companys Group, which enables them to access via Internet to the information of any batch of pigs slaughte-red in group’s premises. Patel, Frivall and Cinco Villas, as part of the Vall Companys Group, are the only 100% ver-tical integrated pork plants in Spain.

INTEGRATED PRODUCTION SYSTEMVERTICALIZATION AND TRACEABILITY

As members of the Vall Companys Group, Patel, Frivall and Cinco Villas are able to benefit from synergies with Spanish’s leading livestock and meat producer and to guarantee the quality of their products at source. Quality control and monitoring systems are maintained during all stages of the production process, ensuring an optimal and consistent meat quality.

GENETICS NUTRITIONANIMAL

HUSBANDRYANIMALHEALTH TRANSPORTATION ABATTOIR CUTTING PACKAGING

OTHERSPORK TRIMMINGCHOPS AND LOINSPORK BELLYPORK SHOULDERPORK LEG

4000 Quartino Cut, w/o Foot Leg 4100 Round Cut Leg 4200 Serrano Cut Leg 4101 Round Cut, w/o Foot Leg

4300 Lyonnaise Cut Leg 4610 3D Leg 4620 4D Leg

4630 5D Leg 4641 6D Leg 3500 Fore-End 3006 Tennis Cut Shoulder

3100 Bone In, Rindless Shoulder 3210 3D Shoulder

3306 8D Shoulder 2001 Bone In Rind On Belly 2111 Sheet Ribbed Rind On Belly

2210 Belly Single Ribbed 2003 Skin Off Bone in Belly 1208 Rind On Back Bacon

3220 4D Shoulder 3230 5D Shoulder

PorkCutting

4500 Hamburg Cut Leg

1001 Bone In Loin

2113 Sheet Ribbed Rind Less Belly

1205 Rind On Loin 1209 Rind On Boneless Middles

1203 Boneless Chain On Loin

1300 Head On, Chain On Tenderloin

1207 Rind Less Back Bacon 1204 False Lean On Loin

1200 Boneless Chain Off Loin 1100 Bone In Collar 1101 Boneless Collar

1302 Head Off, Chain On Tenderloin 1400 Loin Rib

2300 Spare Rib

1401 Meaty Loin Rib

2303 Ribblet 9001 90/10 Trimming2301 Riblet on Sparerib

8002 Half Head w/o Ear 8102 Ear

Pork, your best partner

9002 80/20 Trimming 9007 70/30 Trimming 9005 50/50 Trimming9006 85/15 Trimming

9008 30/70 Trimming 3406 Bloody Trimming 1702 Collar Trimming 1707 Tenderloin Trimming

4637 Aponevrosis

4803 Tail Bone

5101 Back Fat Rindless 5103 Neck Fat 5303 Cutting Fat 5301 Soft Fat

6012 Flare Fat

3404 Shoulder Rind

1600 Back Rind 2511 Belly Rind5001 Rindless Jowl 5000 Rind On Jowl

4801 Tail bone with tail 6004 Heart 6001 Stomach

6020 Brain

6002 Diaphragm 6005 Swiss Cut Tongue 6000 Liver

6003 Kidney

1500 Neck Bone 1501 Rosary Bone2402 Split Backbone

3302 Hock

3303 Humerous Bone4804 Femur Bone Cap On 3313 Meaty Blade Bones

4806 2 Joint Leg Bone4715 Knee Bone 2400 Sternum Bone

3300Front Feet

4701Short Cut Hind Feet