A company with future challenges and more than a century’s experience behind it. Nothing is believable if time does not back it. In Viñals Soler, we are therefore proud to say that we have reached over 100 years of history, success and growth. From Antoni Viñals Mitjans’s first butcher’s to the control of livestock operations, the slaughterhouse, the beef chain, the cutting room, the refrigerated store and a fleet of state-of-the-art trucks serving thousands of customers at any point of Europe. Evolution and adaptation to new markets is as important as the quality of our products. Beef and lamb slaughterhouse Our facilities are in the urban area of Argentona (Barcelona), where we have a beef slaughterhouse of 6,518 m2, with capacity to sacrifice 1,600 animals a week, and another lamb slaughterhouse with capacity to sacrifice 1,000 heads a week. Alongside the slaughterhouse we find the cutting rooms, preparation of packs, meat preparations and frozen products. Cutting room and preparation room With a capacity to produce 7 tons a week, the cutting room is one of the main arteries of our business. We work more efficiently and with the latest technologies to produce 10 T a week. Similarly, our preparation room brings out around 4 T every week. Food safety More than 60% of the beef carcasses marketed by Viñals Soler start in their own or associated farms located in the best livestock regions of Catalonia and Aragon. In 2000, the Ministry of Health and Consumption and the Department of Agriculture Livestock and Fisheries of the Government of Catalonia authorised us to use the quality trademark CARNROSADA®. LA VEDELLA CERTIFICADA CARNROSADA® assures the quality and pureness of the meat we serve and so our customers are sure to receive meat free of any illicit method for fattening, sacrifice and handling and storage, which are all done with the utmost efficiency.
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