Quality
Quality and food safety come first
In our cutting room in Waregem we work to IFS Food and a certified self-checking system, with complete cleaning and quality checks every day.
Hygiene
Hygiene, our priority
Every day after cutting, all production rooms are fully cleaned and disinfected, followed by a drying process.
That way we start every day perfectly to cut your quality product.
Our certificates and approvals
Independent audits and the authorities check what we promise.
99.18%
IFS Food, Higher Level
International food safety standard. We scored 99.18% on the 2026 audit.
ACS, self-checking system
Certified to sector guide G-018, with the module for export to countries outside the EU.
Approval F753
Approved by the Belgian food safety agency (FASFC) as a pig cutting plant, approval number F753.
BePork
Participant in BePork, the quality system for Belgian pork.
FEBEV
Member of FEBEV, the Belgian federation of the meat sector.
Cutting pigs is our trade
For years we have stood for quality and strong service, and we make that happen every day with our dynamic team.
Our process
How we work
We buy Belgian live pigs only. Slaughtering is done by third parties; our own trucks bring the carcasses to the cutting plant, where we cut and debone them to the customer’s size and wishes in an automated cutting room.
Step 01
Farming
We buy Belgian live pigs only.
Pigs in a meadow (illustrative photo)
Step 02
Slaughter
Slaughtering is done by third parties. Our own refrigerated trucks bring the carcasses to Waregem.
A worker with a half carcass in the cold store
Step 03
Cutting
In our automated cutting room we cut and debone to the customer’s size and wishes.
The circular saw cutting through a rib piece on the belt
Step 04
Storage: fresh or frozen
The cuts are packed fresh, vacuum packed or frozen, and kept refrigerated.
Vacuum-packed cuts on the conveyor belt
Step 05
Transport
With our own refrigerated transport we deliver to the customer as quickly as possible, with continuous temperature monitoring.
De Stoop trucks at the loading docks
Step 06
Cleaning
After cutting, we clean and disinfect every production room every day, followed by a drying process.
Cleaned cutting belts in the empty cutting room
Step 07
Customer satisfaction
We provide thorough guidance, and we stay at your side after the start-up too.
A butcher’s shop with fresh meat in the counter (illustrative photo)
Quality
Committed to quality
We provide thorough guidance, and we stay at your side after the start-up too. We strive for a positive work culture, which results in a satisfied customer.
Through close follow-up, analyses and daily quality checks, we can always offer you a quality product with complete peace of mind.
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