Erre de Vic

Business Activities: Extrapernil, known as "Erre de Vic”, was founded in 1952, is a family business making high quality cured-cooked ham, 100% natural and without any kind of allergens. Nowadays it makes cooked turkey also, health frankfurts and delicious spreadable minced extra cured-cooked ham combined with different fruits (apple, figs, and apricot). It makes some products with European organic certificated and it is a GRI reporter as a social responsible enterprise. It is member of the slow food association and Catalonia gourmet cluster. Today, we stay true to our origins with the artisan cured-cooked ham and we open up gradually to new food such as frankfurter and minced meat, treated with the best of exquisiteness, and the ecologic range. Our customers are specialist shops, delicatessen shops, some quality supermarkets and organic shops.

Role in the Consortium: As end user of QMEAT, their role will be the validation of the technology at industrial level. They will collaborate with RTDs to perform industrial validation tasks at their business location (WP6). Their experience in the processing of cooked hams will be important for define specification of the QMEAT system.

Expected Benefits: Continuous adaptation and renovation, as well as the experience in the business, enables them, to apply the latest technology but without changing the essence of what they do. This SME aims to include those technologies that can lead to the improvement and homogeneity of their products and productivity, without the need for artificial processes or chemical compounds.

RDVIC expects to increase profit sales. On average, RDVIC estimates an increase of profit in the range of €850-870 per tonne of cooked ham produced, assuming that QMEAT will allow them to select every piece of meat with adequate Water Holding Capacity (WHC). Those meats with insufficient WHC will be used for the production of frankfurters where they may add artificial ingredients to reduce weight looses and keep the consistency of the final product. Due to the fact that cooked hams with adequate WHC will be easier to slice and will have a higher slicing yield, RDVIC expect to increase the production of sliced product from 4.2% up to 20% which obviously generates more profit. It is also important to note that by making a good selection of meat pieces we can reduce weight loses occurred during cooking process by at least 8%. We also plan to investigate the use of this technology for the quality assessment of Turkey meat. Other important indirect benefit for RDVIC is the presence of the company in a research project funded by the FP7 such as QMEAT which will be carried out by important and well-known RTDs of the sector like IRTA and SSICA. We are a traditional food company with presence in several gourmet fairs and competitions and we expect to gain acknowledge to our R&D labour in QMEAT.