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CÉSAR NIETO OFFICIAL STORE
PROFESSIONAL AREA
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Professionals

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R+D+I

At the forefront of innovation in the food industry.
In our obsession to maintain the essence of the original Guijuelo, we invest in technological advances that allow us to adapt to the new 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
A research project in which we managed to reduce the amount of salt and improve the bacteriological quality of our products.
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
We have carried out with the meat technology station (ITACYL) several studies and collaborations related to sensory product tastings, shelf life studies and other tests for the sector.

Digitization

We automate the usual processes
We have made an enormous effort to transform our company into a digitized company. Nowadays all our processes are digital, which allows us to carry out an absolute traceability of our Iberian products.
Contamos con personal de alta cualificación
Trabajamos con la maquinaria más innovadora
Controlamos la trazabilidad en todo el proceso
Visit our professionals area

R+D+I

At the forefront of innovation in the food industry.

In our obsession to maintain the essence of the original Guijuelo, we invest in technological advances that allow us to adapt to the new 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.
Professional area

Jasal Project

A research project in which we managed to reduce the amount of salt and improve the bacteriological quality of our products.

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

We have carried out with the meat technology station (ITACYL) several studies and collaborations related to sensory product tastings, shelf life studies and other tests for the sector.
Learn more

Digitization

We have made an enormous effort to transform our company into a digitized company. Nowadays all our processes are digital, which allows us to carry out an absolute traceability of our Iberian products.
Contact
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Contact
CESAR NIETO GROUPS.L.
Polígono alimentario 13, 37770. Guijuelo (Salamanca).
Apdo. Correos 79
+34 923 58 04 47
tienda@cesarnieto.com
Schedule
Monday to Friday from 7:00 a.m. to 6:00 p.m.
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