The students of the Escola d'Hosteleria of Girona visited the Friselva facilities to know in first person what procedures are followed from the slaughterhouse to the pork-cutting room, where the final product is obtained.

 The students have visited, in two groups, our cutting room where they have cut a ham and they have seen and known what they are and where the different parts of the pig came from. Parts with which they work, later, in the kitchen.

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