Our GroupWe specialize in the production of pork and pork products, covering the whole production chain “from farm to table”. Our main goal is to provide the highest standard of quality and an excellent after-sales service.Avinyó’s facilities have an area of 37,000 m2, employ more than 450 workers and cater for 3,500 customers.

HistoryAt the beginning of the 1950s, Adjutori Roma Altarriba opened a small grocery shop at carrer Major d’Avinyó (Barcelona). A year later, with his wife Dolors Fuster Medalla, they extended the shop to include a small abat-toir and workshops for producing cured meat and Spanish sausages. From the outset, the aim has been “to offer the customer excellent quality and service”. In 1974, the success of the Roma family’s products led to the opening of a new abattoir used exclusively for the slaughter and cutting of pork. It was located on the outskirts of Avinyó, which is still its present location.

910,000 pigsYearly

17,500 pigsWeekly

Avinyósales figures 2016

3,500 pigsDaily

40%Export

60%Spain

Avinyó slaughter figures 2016

69,000 Tn(€ 125 M)

27,600 Tn(€ 55 M)

Our brands

Porc Avinyó: “The brand for professionals”.Taste, texture and extra quality.

Porc RAL d’Avinyó: “The authentic taste of pork”.A unique pork from Avinyó: Crossbreeding of two rustic pig breeds.

Porc Eco Avinyó: “100% organic”.The most natural and tasty meat. It is our organic line.

Omega 3 Avinyó: “Pork that takes care of you”.The healthiest and most balanced pork feed with cereals rich in Omega 3.

The best meatWe have a slaughterhouse, cutting room, packaging room and freezer room in the same location. Avinyó is a vertically integrated company where we control the whole process and ensure the full traceability of our products.

Own farms Slaughterhouse Cutting plant Freezer room Commercialization Transport facilities Marketing and export

Our meat comes mostly from female and castrated pigs.Animal Welfare & Happy Pigs Farm assured pig scheme.All our processes and products are guaranteed under the strict quality standards backed by International Food Agencies.

Shoulders

Loins

Bellies & Ribs

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Parma Leg. . . . . . . . . . . . . . . . . . . . . . . . . . .

Leg round cut without feet

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Leg round cutwith feet

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Leg 4D

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Japanese jowl rindless. . . . . . . . . . . . . . . . . . . . . . . . . . .

Jowl rind on

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Collar straight cut. . . . . . . . . . . . . . . . . . . . . . . . . . .

Shoulder 4D. . . . . . . . . . . . . . . . . . . . . . . . . . .

Shoulder 2D. . . . . . . . . . . . . . . . . . . . . . . . . . .

Shoulder bone in

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Tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . .

Loin ribs. . . . . . . . . . . . . . . . . . . . . . . . . . .

Loin boneless. . . . . . . . . . . . . . . . . . . . . . . . . . .

Loin bone in

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Riblet. . . . . . . . . . . . . . . . . . . . . . . . . . .

Short spare ribs. . . . . . . . . . . . . . . . . . . . . . . . . . .

Spare ribs

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Lardon belly. . . . . . . . . . . . . . . . . . . . . . . . . . .

Sheet ribbed belly. . . . . . . . . . . . . . . . . . . . . . . . . . .

Single ribbed belly. . . . . . . . . . . . . . . . . . . . . . . . . . .

Bone in belly

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Leg Serrano V Cut

Legs

Offals

Trimmings

Rinds & Fats

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Kidney. . . . . . . . . . . . . . . . . . . . . . . . . . .

Heart. . . . . . . . . . . . . . . . . . . . . . . . . . .

Esophagus. . . . . . . . . . . . . . . . . . . . . . . . . . .

Ear

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Diaphragm skirt bothmembranes off

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Diaphragm withmembrane

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Brain. . . . . . . . . . . . . . . . . . . . . . . . . . .

Aorta

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Trachea for manufacturing. . . . . . . . . . . . . . . . . . . . . . . . . . .

Trachea

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Tongue. . . . . . . . . . . . . . . . . . . . . . . . . . .

Stomach pouch. . . . . . . . . . . . . . . . . . . . . . . . . . .

Pizzle. . . . . . . . . . . . . . . . . . . . . . . . . . .

Liver

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Trimming 90/10. . . . . . . . . . . . . . . . . . . . . . . . . . .

Trimming 80/20 . . . . . . . . . . . . . . . . . . . . . . . . . . .

Trimming 70/30 . . . . . . . . . . . . . . . . . . . . . . . . . . .

Trimming 60/40

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Cutting fat

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Back fat skinless. . . . . . . . . . . . . . . . . . . . . . . . . . .

Mixed rind. . . . . . . . . . . . . . . . . . . . . . . . . . .

Belly rind. . . . . . . . . . . . . . . . . . . . . . . . . . .

Back rind

Bones & Softbones

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Short tail bone without tail

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Lacone. . . . . . . . . . . . . . . . . . . . . . . . . . .

Knee bone. . . . . . . . . . . . . . . . . . . . . . . . . . .

Humerus bone

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Tail bone without tail

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Hip bone. . . . . . . . . . . . . . . . . . . . . . . . . . .

Hind feet. . . . . . . . . . . . . . . . . . . . . . . . . . .

Half head withoutEars/Tongue/Brain/Cheek

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Tail

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Front hock. . . . . . . . . . . . . . . . . . . . . . . . . . .

Front feet. . . . . . . . . . . . . . . . . . . . . . . . . . .

Femur bone

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Sternum bone

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Blade bone. . . . . . . . . . . . . . . . . . . . . . . . . . .

Belly soft bone. . . . . . . . . . . . . . . . . . . . . . . . . . .

Back bone slit in 2

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Rosari bone

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Throat

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Piano bone. . . . . . . . . . . . . . . . . . . . . . . . . . .

Neck bone . . . . . . . . . . . . . . . . . . . . . . . . . . .

Moon bone

How the RAL pig wascreated by AvinyóThe RAL d’Avinyó is based on a practically extinct pig breed in Europe that has remained intact and pure for the last 200 years, we crossbreed two rustic pigs, a Berkshire male and a Duroc female, in order to keep and recover the qualities of traditional pork: more tender and tastier meat.

The RAL is a rustic, strong, calm and relaxed pig 50% Berkshire and 50% Duroc, with a good character and stress free. If we add to this inherent characteristic of the breed, a diet based on the traditional cereals of our land (barley, rye and wheat), we get the most delicious meat: good colour, fat infiltration marbling and the best taste.

The real taste of porkRustic and exclusive breed of AvinyóPigs fed with traditional cerealsSlow and unhurried breedingSweet and tender meet like the old traditional pigsfrom the past

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RAL stomach pouch. . . . . . . . . . . . . . . . . . . . . . . . . . .

RAL Tenderloin

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RAL Loin ribs. . . . . . . . . . . . . . . . . . . . . . . . . . .

RAL loin boneless. . . . . . . . . . . . . . . . . . . . . . . . . . .

RAL loin bone in. . . . . . . . . . . . . . . . . . . . . . . . . . .

RAL Japanese jowlrindless

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RAL Collar . . . . . . . . . . . . . . . . . . . . . . . . . . .

RAL sheet ribbed belly. . . . . . . . . . . . . . . . . . . . . . . . . . .

RAL single ribbed belly. . . . . . . . . . . . . . . . . . . . . . . . . . .

RAL bone in belly

Ctra. Prats de Lluçanès, Km 53.508279 – Avinyó (Barcelona, Spain)

TEL. +34 938 388 888www.gruproma.com

E-mail: avinyo@avinyo.net

Our group operates in more than 38 countries: Angola, China, EU, Japan, Philippines, Russia, South Africa, South Korea, UAE, Uruguay and Vietnam.

Room 804A, Building B. NO. 1518Minsheng Road. 200135 Shanghai

P.R. ChinaPHONE +86 (0) 21 6155 3420

AsiaSales Office