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The feeding of pigs is essential for obtaining an excellent product: high quality corn, barley and wheat
are at the base of the natural feed for pigs.
This, together with respect for the animal welfare and the constant commitment to research and
improvement of agricultural processes, guarantees the higher quality standards of pork.
Starting from these bases, with the ownership of the slaughtering, processing and maturing plants,
ProSus naturally manages to cover the entire production chain of its 100% Italian
meats and today it can vaunt of being one of the most successful companies in pork processing
and zootechnics. Perfect combination of modern technology and all the care of tradition.
65 farmers who cultivate cereals
on their fields for feeding pigs.
All pigs given to ProSus were born and
bred in Italy in compliance to the production protocols
of the PDO Parma and San Daniele.
Each stage of the processing is followed
and tracked on an IT level in all
the 3 production plants.
ProSus has developed a biogas plant
fed with slaughter by-products,
in addition to a cogeneration plant.
Even most farms associated have biogas
plants for the production of energy
from renewable sources.
Each batch of meat has its own code
that follows it until delivery to the customer
and allows you to trace the origin.
Recently the company has implemented the project of its own certified protocol of production, even more
restrictive than the regulations in force, in order to guarantee the maximum welfare of the animals
and therefore the best quality of the meat.
ANIMAL WELFARE:
All members that supply pigs to the slaughterhouse must guarantee respectful and dignified breeding conditions for pigs; also the use of veterinary drugs, if necessary, is always conscious and responsible way under the supervision of the National Health Service. The stables must be sustainable, never oversized from a numerical point of view and with a non-invasive environmental impact. Animals must have adequate space to move freely and enrichment materials to play and root.
TRANSPORT:
They are entrusted to professionals and are organized to ensure maximum efficiency, in compliance with the laws and regulations in force. The duration of trips must always be maximum 4 hours. The vehicles must be washed and sterilized after each unloading in the slaughterhouse and before entering the farms.
SLAUGHTERING:
In the next months, Prosus will open the new stalls for pigs, enlarging the spaces and optimizing the procedures to receive and manage the stay of the pigs since the arrival at the slaughterhouse: wider pens, modern moving systems to avoid any useless stress or trauma. Each operation is followed by veterinarians present during the entire working round.

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AGRICULTURE AND BREEDING
ProSus has always produced exclusively pork from pigs born and bred in Italy according to
the protocols of the Parma and San Daniele DOPs. The animals are supplied for
over half the total number by farmers associated with the Cooperative.
Over 14,000 hectares of farmland owned by the members, where they cultivate
the noble cereals that are at the base of the feeding of the pigs: for this reason ProSus is able
to keep the entire production chain under control from the fields up to the consumer's table.
Located on a territory with a purely agricultural vocation, ProSus has always invested
on environmental respect, on the sustainability of its production and on animal welfare, why
animals that live in conditions of health and well-being are a precious good for everyone.
PROCESSING
The plant in Cremona, the historic headquarters of the Cooperative, currently employs around 400
specialized employees and has a slaughtering capacity of approximately 16,000 pigs per week,
for a total of 800,000 per year. In this system, each process is drawn with IT systems,
starting from the arrival of the pigs up to the shipment of anatomical cuts and processed meat.
Recently the cooperative has started a project to rebuild the stables for the animals arriving at the
slaughterhouse, improving areas and conditions according to the animal welfare regulation,
in order to avoid unnecessary stress, harmful to the animals themselves and to quality of their meat.
The slaughtering plant also has a department for the immediate casting of the fat derived from
slaughtering, to produce lard for food, zootechnics, chemicals and flours with high protein content.
The cured meat tradition cannot miss matured ham and for this reason ProSus also
has the property of a plant for ham seasoning and Prosciutto of Parma,
in a typical area in the heart of the Emilian Apennines.
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HAM MATURING PLANT IN TIZZANO VAL PARMA
Here the tradition of maturing is combined with technology too: modern factories receive 250,000 hams each year, only the best coming from the Vescovato slaughtering plant. They are left to mature in an absolutely natural environment, until it becomes the world-famous Parma Ham, with its unmistakable flavor, fragrance and softness. The quality of the raw material and the technology are combined with the manual skills of the operators and the patient waiting for the time that gives the best Parma hams.
BIOGAS AND ENVIRONMENTAL SUSTAINABILITY
In line with its mission, ProSus has given great relevance to energy saving
and respect for the environment. Processing 16,000 pigs per week
and more than 250,000 hams in seasoning, it brings a huge
amount of by-products -deriving from processing - to dispose of;
for this reason, the company has started in recent years to consider them
as a resource to invest and not a waste. In this logic the company
has projected a biogas plant, built near the slaughterhouse, which uses
those by-products and co-generates, 1 MW of electricity and heat.
ENVIRONMENTAL ADVANTAGES
• Solution that is completely integrated with the activity of ProSus.
• Production of energy from by-products and waste from slaughterhouse
  processing.
• Zero impact by removing nitrogen present in the digestate.
• Odour emissions treatment.
• Saving on waste disposal.
• Reduction of CO2 emissions.
• Reduction of the materials sent to the depuration plant.

© Cooperativa Produttori Suini

Via Malta Vescovato (CR)

R.E.A. Cremona N. 115232

Reg. Impr. CR N. 00828880195

C.F. e P.Iva 00828880195