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MORE THAN 1.4 MILLION PIGS A YEAR:
A QUESTION OF EXCELLENCE

No less than 1.4 million pigs are slaughtered every year in the Tielt Export Slaughterhouse (EG 17). With 25,000 to 35,000 pigs a week, this is the largest number of slaughters at a single location within Belgium.

MARKET COMPETITIVENESS

The pigs for Debra-Meat (EG 17/1) are slaughtered in our slaughterhouse. We also offer third parties the option of slaughtering pigs at prices that are in line with the market, with an eye for detail and numerous advantages:

  • BRC-approved plant (A-Level)
  • Wide range of export options
  • Animal welfare
  • Quick chilling
  • Skilled employees
  • Bacteriological monitoring

EUROPEAN CLASSIFICATION SYSTEM

All pigs along the slaughter line are classified according to the European classification system SEUROP. This takes place with the VCS 2000 system, an accurate measuring instrument that accurately determines the percentage of meat and the type number.

In addition, the half carcasses are also classified manually, one by one. Each technical piece is assessed individually and with an eye for detail. This enables us to allocate the half carcasses to customers individually and in a controlled manner while they are still at the slaughter line.

All half-pig carcasses are marked with our EG number EG17, which is a guarantee for quality and food safety.

DAILY SUPERVISION

The slaughter takes place under the daily supervision of a team of 21 veterinary-inspectors from the Federal Agency for the Safety of the Food Chain. In addition, we can rely on our internal expert team of employees, who have an eye for quality and food safety.

GENERAL HYGIENE

The awareness that we are working in the food business, and are therefore also involved in food safety, ensures that we necessarily pay a great deal of attention to general hygiene. This aspect includes the structured organization of training courses for every staff member within the company, from workers to executive managers.

INFRASTRUCTURE

Following several investment projects, our slaughtering hall is now equipped with innovative and appropriate equipment. This enables us to provide Debra-Meat and other customers with high-quality products.

QUICK CHILLING

One of our strengths is the quick chilling facility. As a result, we obtain the ideal core temperature in a relatively short time span, which is a key advantage from a bacteriological perspective. This is a must with regard to general shelf life.

PROCESSING AREA FOR BY-PRODUCTS

The Tielt export slaughterhouse also has a separate production unit for the processing of red and white organs. They are separated according to the best practices, after which they are chilled and packed, and finally frozen or sold as fresh meat.

These products are handled, chilled and packed in separate areas in order to prevent any form of contamination. They are processed with the utmost care, and are mainly used to meet the demands of the Asian market.

With regard to the processing of the small intestines, we have been working together with the same partner, for 50 years, which underlines our quest for ‘reliability and continuity’.