BEGINNING EL NAVAZO / WHO WE ARE SERVICES QUALITY INNOVATION BLOG CONTACT CUSTOMER ACCESS SALTING In the Slaughterhouse Frigorífico El Navazo we have the latest technology in Salting Lines that help us to obtain an excellent final product of recognized quality. PIG RECEPTION SACRIFICE EXPLODED SALTING HEALING FRESH MEAT PACKAGING TAILOR-MADE PREPARATION TRANSPORT INSTALLATIONS INFORMATION AND CONTACT Slaughterhouse Frigorífico de Fuentes El Navazo SL Polígono Sector UBZ-1, Parcela 2 37790 Fuentes de Béjar (Salamanca). Post Office Box nº168 37770 Guijuelo (Salamanca) Tel .: 923 151 745 Fax: 923 151 740 Email: elnavazo@elnavazo.com MAP SLAUGHTERHOUSE FRIGORÍFICO DE FUENTES EL NAVAZO SL The Iberian pig, our reason for being. to subscribe to RSS feed ADDRESS Polígono Sector UBZ-1, Parcela 2 37790 Fuentes de Béjar (Salamanca). Post Office Box nº168 37770 Guijuelo (Salamanca) CONTACT Tel .: 923 151 745 Fax: 923 151 740 Email: elnavazo@elnavazo.com LATEST POSTS IBERIAN HAM: TWO CLASSIFICATION CRITERIA November 4, 2021 - 3:57 pm ENJOY THE IBERIAN HAM, EVEN IF IT IS SLICED October 22, 2021 - 10:13 am Quality: natural aging of the Iberian pig October 4, 2021 - 11:04 am IBERIAN PORK VS WHITE PORK September 17, 2021 - 8:18 am © Copyright 2019 - El Navazo | Legal notice and privacy policy | Design and development by Juan Llorens Grupo We use our own and third-party cookies for various purposes such as: registering your activity on the website and optimizing and improving our services. We understand that you accept the use of cookies if you continue browsing the web. You can obtain more information about cookies in Cookies Policy. To acceptKnow more

BEGINNING EL NAVAZO / WHO WE ARE SERVICES QUALITY INNOVATION BLOG CONTACT CUSTOMER ACCESS INNOVATION SLAUGHTERHOUSE FRIGORÍFICO DE FUENTES EL NAVAZO SL The Iberian pig, our reason for being. to subscribe to RSS feed ADDRESS Polígono Sector UBZ-1, Parcela 2 37790 Fuentes de Béjar (Salamanca). Post Office Box nº168 37770 Guijuelo (Salamanca) CONTACT Tel .: 923 151 745 Fax: 923 151 740 Email: elnavazo@elnavazo.com LATEST POSTS IBERIAN HAM: TWO CLASSIFICATION CRITERIA November 4, 2021 - 3:57 pm ENJOY THE IBERIAN HAM, EVEN IF IT IS SLICED October 22, 2021 - 10:13 am Quality: natural aging of the Iberian pig October 4, 2021 - 11:04 am IBERIAN PORK VS WHITE PORK September 17, 2021 - 8:18 am © Copyright 2019 - El Navazo | Legal notice and privacy policy | Design and development by Juan Llorens Grupo We use our own and third-party cookies for various purposes such as: registering your activity on the website and optimizing and improving our services. We understand that you accept the use of cookies if you continue browsing the web. You can obtain more information about cookies in Cookies Policy. To acceptKnow more