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R&D&I

We are at the cutting edge of innovation in the food industry.
We are deeply committed to preserving the essence of authentic Guijuelo pork products, investing in technological advancements that allow us to keep up with the times.

Innovative projects

We develop continuous improvements in our production chain to ensure the highest quality standards in our products, eliminating additives to contribute to a healthier and more natural diet.

Visit our professionals area to learn more about innovation at César Nieto.
Jasal Project
Through this research project, we have managed to reduce the salt content of our products and improve their bacteriological quality.
Recarbac Project
A joint research project between the Complutense University of Madrid, César Nieto Group S.L., Incosa and Incarlopsa for the reduction of microbiological contamination of carcasses, meats and cured meat products.
Collaboration with Itacyl
Along with the technological institute for agriculture and livestock Autonomous Community of Castile-Leon (ITACyL), we have carried out various studies and collaborated on sensory product analyses and tastings, shelf life studies and other forms of testing for the sector.

Digitization

We are automating age-old processes
We have made a considerable effort to transform our company into a digital enterprise. All of our processes are now fully digital, ensuring complete traceability of our Iberian pork products.
Highly qualified staff
Highly qualified staff
We use the most innovative machinery
We use the most innovative machinery
We ensure complete traceability throughout the entire process
We ensure complete traceability throughout the entire process

R&D&I

We are at the cutting edge of innovation in the food industry.

We are deeply committed to preserving the essence of authentic Guijuelo pork products, investing in technological advancements that allow us to keep up with the times.

Innovative projects

We develop continuous improvements in our production chain to ensure the highest quality standards in our products, eliminating additives to contribute to a healthier and more natural diet.

Visit our professionals area to learn more about innovation at César Nieto.

Jasal Project

Through this research project, we have managed to reduce the salt content of our products and improve their bacteriological quality.

Recarbac Project

A joint research project between the Complutense University of Madrid, César Nieto Group S.L., Incosa and Incarlopsa for the reduction of microbiological contamination of carcasses, meats and cured meat products.

Collaboration with Itacyl

Along with the technological institute for agriculture and livestock Autonomous Community of Castile-Leon (ITACyL), we have carried out various studies and collaborated on sensory product analyses and tastings, shelf life studies and other forms of testing for the sector.

Digitization

We have made a considerable effort to transform our company into a digital enterprise. All of our processes are now fully digital, ensuring complete traceability of our Iberian pork products.