Company Overview: La camarca Meats
Innovation in Meat Processing
Through new facilities, we have opted for the capacity of high technology, innovation and automation in slaughter, cutting, processing and packaging of pork, providing the national and international market the quartering capacity of over 60,000 pigs per week.
Uncompromising Quality Standards
Our cutting-edge meat processing plants are equipped with the latest automation and AI-driven monitoring systems, ensuring precision cutting, optimal preservation, and enhanced food safety. This technology allows us to maintain consistent product quality while reducing waste and improving efficiency.
Comprehensive Control of the Production Chain
We adhere to international food safety regulations, including HACCP (Hazard Analysis Critical Control Point), ISO certifications, and USDA standards, ensuring that our meat products meet the strictest health and safety requirements.
Our mission is to continue being a global leader in pork meat processing, delivering safe, innovative, and ethically sourced meat products while upholding our commitment to quality, sustainability, and customer satisfaction.
Traceability Technology
From fresh cuts to processed prok Product, we offer a diverse selection to meet the needs of restaurants, retailers, and food manufacturers. Whether it’s pork loin, ribs, bacon, sausages, or specialty cuts, Lacamarca Meat guarantees superior quality, consistency, and flavor.
With a 30-year legacy, we have built strong relationships with chefs, retailers, and food service providers who rely on our expertise. Our customer-first approach ensures timely delivery, competitive pricing, and unmatched service.