Cliquez ici Depuis 1925 Tradition, qualité, savoir-faire, amour du métier et expérience Cliquez ici Tradition, qualité, savoir-faire, amour du métier et expérience Depuis 1925

L'abattage et la découpe

At the end of fattening, the pigs are sorted alive before being slaughtered. At the end of the slaughter line operations, each carcass is cut into two equal parts lengthwise, this is called half carcasses which are sent to cold rooms to refrigerate the meat. Before the half-carcasses enter the cold room, the veterinary services dependent on the Ministry of Agriculture intervene in order to control (veterinary inspection) the carcasses and ensure that they can be sent into the human food chain. Any carcass that does not meet the requirements of the veterinary services is diverted and then destroyed, always under the control of veterinary inspectors. 

The half carcasses will generally rest for 24 hours in the cold rooms of the slaughterhouse before being transported to our establishments.

Cutting The carcasses are then stored in cold rooms before being cut by competent, rigorous personnel who respect strict hygiene rules. The half carcasses are cut into four parts which are:

– the hams (two hind legs)
– the shoulders (two front
legs)  – the  breasts (front of the rib cage) 
– the loin (dorsal part starting from the spine and going up to the ham)

The cut meats are then sorted, weighed and redistributed to customers in Belgium, Luxembourg, France, Italy, etc. others are stored in cold rooms or frozen while awaiting production. 

Some will be used in the manufacture of charcuterie products which can be grouped into five main families:

– dry hams
– cooked hams
– dry cured meats
– pâtés and terrines
– sausages and cooked sausages.

Hartman & Fils sprl

Chaussée de Neufchâteau 71
6640 Vaux-sur-Sûre
Tel.: +32 61 25 00 80
Fax : +32 61 25 52 17
TVA : BE 0807.122.460

Le Musée du Cochon

Rue du Fivier 18
6600 Bastogne
Tel.: +32 61 21 10 54