Benefits of vacuum packed meats

Protect red or reddish meats and poultry with an M.A.P. packaging,

Respect the minimum O2 oxygen content to keep the colour,

Slow down the development of micro-organisms,

Make shelf-life 2 or 3 times longer,

Keep your products fresh for up to 5-8 days instead of 2-4 days.

Spare blood dripping and parasite odours during transport,

Comply with the HCCAP standards,

Physically protect your product from goods with which it is in contact,

Chemically protect organic products stored together.

Present carefully by using traditional or deluxe packaging,

Use different variations of consumables: bags and trays.

Better concentrate the aromas of smoking and salting,

Save on condiments, eliminating preservatives and additives,

Create delicatessen goods by combining meats and poultry,

Cook the vacuum packaged meats as you wish with their accompaniments.