OUR SERVICES

What we Offer

Iberian pig is specifically slaughtered and quartered by Sonora Agropecuaria SA de CV. It has a daily slaughter capacity of 432,000 kg and a surface area for airing carcasses of 2,280 cubic meters. According to the law, pigs are always desensitized before being slaughtered. Because of the unique qualities of Iberian pork, any improvement in animal welfare issues (rest in the stables, unloading from trucks, stress reduction, application of premortem anesthetic discharge, etc.) is of particular interest because it directly influences the quality of the pieces once they have been cured.

The area used for quartering Iberian pork is 775 square meters, and the technology used has a daily production capacity of 216,000 kg. Thus, an effective air conditioning system ensures that the products are refrigerated as they are being made.

Using ultraviolet radiation and other technologies, the tools go through a process of immersion washing and prescription sterilization.
 
Also, we have a clean room of 175 square meters with thermoforming procedures that is dedicated to providing the best sanitary quality and presenting the various slices of Iberian pork in forms customized for each customer and nation.
 
The method of fat smelting enables processing of grease and fat obtained directly from the quartering section at a rate of 9.000 kilograms per hour, which directly affects the quality of the butter due to its low oxidation.
 
Our storage spaces include 7,000 cubic meters of freezing space and 8,500 cubic meters of refrigeration space.

Sonora Agropecuaria SA de CV specializes in the slaughtering and quartering of Iberian pork. It has a slaughtering capacity of 432,000 kg per day and a surface of 2,280 cubic meters for carcass airing. Pigs are always desensitized before slaughtering as decreed by the legislation in this regard. Because of the special characteristics of the Iberian pork, with some of the products aimed to be cured, it is of special interest to apply any improvement in animal welfare issues (rest in the stables, unloading from trucks, stress reduction, application of premortem anesthetic discharge, etc.), since it directly affects the quality of the pieces once cured.

We care about animal welfare, that is why we meet the requirements of the European Standard of Animal Welfare and we can guarantee the comfort of the animals, from their arrival to our facilities until the moment of the slaughter.

The area used for quartering Iberian pork is 775 square meters, and the technology used has a daily production capacity of 216,000 kg. Thus, an effective air conditioning system ensures that the products are refrigerated as they are being made.
 
Using ultraviolet radiation and other technologies, the tools go through a process of immersion washing and prescription sterilization.
 
Also, we have a clean room of 175 square meters with thermoforming procedures that is dedicated to providing the best sanitary quality and presenting the various slices of Iberian pork in forms customized for each customer and nation.

Sonora Agropecuaria SA de CV has certificate ISO 9001: 2008 and we work to obtain the BRC and IFS food safety certifications. It is authorized to export to Argentina, Brazil, Bosnia and Herzegovina, Canada, Colombia, South Korea, Costa Rica, Morocco, Cuba, Japan, Hong Kong, the Philippines, Ghana, Mauritius, New Zealand, Namibia, Lebanon, Macedonia, Mongolia, Montenegro, New Caledonia, Serbia, Peru, Thailand, Turkey, Ukraine, Uruguay, Mexico, Vietnam and the Dominican Republic.

Our storing chambers have a refrigeration capacity of 8,500 cubic meters and a freezing capacity of 7,000 cubic meters.

The technology of the fat smelting allows processing a capacity of 9.000 kilos / hour of the grease and fat obtained directly from the quartering section, which directly results in the quality of the butter due to its low oxidation.