MAGUISA. HISTORY OF A MEAT INDUSTRY AND ITS EVOLUTION In 1979, the Maguisa slaughterhouse saw the light in Guijuelo (Salamanca) with the clear objective of providing the industries that constitute it with a support that until then they lacked. Specifically, it assumes the integration of services common to all of them, from the provision of the previous reception service to the slaughter and cutting of pigs. Since its inception, the company provided an added value that constitutes its differentiating characteristic with respect to the others: it is the smelting of fats that serves to value pork by-products, as well as the transformation of bacon into fat through a process of foundry. Thus, in a short time Maguisa experiences intense growth in the rhythm of the sector at three levels: industrialization, commercialization and modernization. All its facilities and its technology are focused on compliance at all times with the applicable regulations in the sector. At present, Maguisa has no less than 180 workers, slaughters more than 450,000 Iberian pigs a year and can boast of being the first slaughterhouse in Spain specialized in Iberian pig by slaughter volume. APPLIED TECHNOLOGY AND PRODUCTIVE CAPACITY Maguisa has state-of-the-art technologies that allow it to be a leader in competitiveness and productivity at all times in all markets, as well as to facilitate an unbeatable service provision. Quality is the benchmark of the company and all the activity is aimed at ensuring that it is always superior. In accordance with this premise, Maguisa perfectly complies with the sanitary standards of food safety and respect for the environment. Today, it slaughters 360 Iberian pigs per hour, with a cutting capacity of 180 pigs / hour. And on a daily basis, it transforms all the pork by-products it generates, so that the process is clean and complete. All of this is possible thanks not only to the human team, which works tirelessly to comply with quality at all levels, but also to the cutting-edge technology that is used. SERVICES Maguisa is specialized in Iberian pig slaughter. Its capacity is 360 pigs per hour, which are guided through the reduction sleeves to be immobilized and desensitized before slaughter, bleeding with sterilized tools. This blood is managed as SANDACH. The cutting is carried out in spacious, open-plan and bright rooms, with a technology whose cutting and production capacity is 180 pigs / hour. In them, an efficient air conditioning system guarantees the application of cold to the products as they are produced. At the end of the day, the tools are subjected to an immersion washing process and prescriptive sterilization, using ultraviolet rays. The technology for the smelting of fats allows to process, with a capacity of 9,000 kilos / hour, the bacon and fats obtained in the cutting section. Various permanent controls guarantee its quality and the suitability of its storage. The chambers have the capacity to store 1000 tons of chilled and frozen meat available to customers. PRODUCTS OF THE FUTURE