Frequently Asked Questions

How do I benefit from your certifications?

Our certifications prove that our production processes as well as our products are safe, in other words, all of our products are fit for human consumption, and will cause no harm at all to human health.

I would like to eat something tasty

We are never too careful when it comes to the hygiene of the food we eat. Still, that does not affect our products' distinctive taste, or seasoning. Our Product Development staff always works together with our suppliers to develop products as tasty as if you would have cooked them yourself.

I also want to eat something healthy

All of our products contain natural ingredients. Besides, most of our dishes are accompanied with vegetables to help improve the quality of our consumers' daily diet, and increase fiber content as well as vitamin and mineral intake.

Do your products contain many preservatives?

Temperature is the key to preserve our products. Cooking and freezing are two critical stages of our production process with which we guarantee the elimination of most of the microorganisms that participate in the natural decomposition of food. Nonetheless, we do use very few preservatives in order to reinforce product shelf-life.

I have always believed that pork meat is not healthy

As in human preventive medicine, in order to preserve animal health, livestock industry must use antibiotics and antiparasitic drugs, among others, to improve animal health condition, and control parasitic plagues and diseases. All this contributes to healthier, cleaner and leaner pork meat.

Does it mean that there is no drug residue at the end of the process?

You can trust governmental bodies such as the US Department of Agriculture and SAGARPA in Mexico who monitor and control the use of such drugs and chemical substances. In order to be approved by federal inspection, all meat must be free of any pharmaceutical and/or chemical residue. Our certifications prove that our products are safe and harmless.

Is it true that pork meat contains too much fat?

Compared to fat acids and cholesterol, we can confirm that pork meat contains fewer polyunsaturated fat acids and less cholesterol than other products frequently used in our diet. For instance, pork meat contains 70 mg. of cholesterol for every 100 g., while chicken meat contains 60 mg., fish contains 70 mg., shrimps contain 125 mg., and oysters contain 200 mg.
Hence, pork meat is rather low in cholesterol compared to other food we regularly eat; yet, it is wrongfully believed to cause most cardiovascular problems.

Revista EL CERDO (Apr-Jun 1986, Nº 24, Year 8. Page: 28. Code R-ELC8604-06)
EL UNIVERSAL newspaper
Gastronomy. Section 3. Page 18.
Caracas, Saturday April 25, 1998
USMeat Export Federation. (link)