Company
Tradition and quality since 1898
Members of the fourth generation of the Jové family direct the Carns JB slaughterhouse, known for their commercial brand Narcís.
The family business, at first exclusively livestock, set out to complete the meat production cycle to offer its customers the highest quality products, carefully guiding the process from the birth of the animal until its final consumption.
To be able to meet all the demand, we closely collaborate with other livestock family businesses for the joint development of a shared goal: that our customers enjoy the best quality mutton and lamb meat.
It is due to this quality that Carns JB and its brand Narcís are recognized, as well as the professionalism of its human resources.
As a result of our reputation we have the loyalty of our clients and a strong brand image, both in the Spanish market and abroad.
Evolution
Carns JB focuses on combining quality craftsmanship with industrial scale production.
To this end, in 2000, we acquired a sheep slaughterhouse, located in Fraga, in the Huescan region of Bajo Cinca, known for the quality of its sheep.
In 2003 and 2004 the meat quartering and tray sealing sections were inaugurated, annexed to our facilities in Fraga; and in 2010 we opened the processing section.
We also have a storage capacity of 4,300 m3 for frozen meat products. These facilities near the slaughterhouse were inaugurated in 2004.
At the Carns JB facilities we exclusively slaughter sheep and goats. Although from our quartering and processing facilities we can offer a wide range of meat products.
Control from the beginning to the end of the production chain is the best guarantee to meet the demands of our customers, from the importer or wholesaler to the butcher or restaurateur.
Specialized production process
Carns JB has a slaughterhouse and a quartering plant specialising in sheep and goats.
When the sheep arrive at the slaughterhouse they go to reception pens, designed for the ante-mortem well being of the animals.
The slaughtering area as well as the butchery facility have been designed to obtain the lamb carcass effectively, and its by-products: leather and offal.
Once the carcass is obtained, it is cooled in an airing chamber at 0º C to 3º C for 8-12 hours, depending on the weight and characteristics of the animals.
Once aired, the carcass is shipped, depending on the orders, to the shipment or quartering area for further processing and packaged fresh or frozen.
Our modern facilities and our equipment allow us to apply the latest food technologies for packaging and the storage of mutton and sheep meat.
Exporting
As early as 2000, with the acquisition of the slaughterhouse, we began the introduction of Spanish lamb in the French and Italian markets.
Thanks to the constant work done during these years and the quality of our product line, in accord with the requirements, we have been recognized as a quality assurance in the foreign market.