Black Pork is a premium Ready-to-Eat meat company in Spain. One of our main products is our Black Pork Pack, a carton box with almost 4 Kgs of Ibérico & Duroc pork cuts from Spain.
Black Pork products are of the fifth range, so they have been prepared in our plant in Valencia ( Spain) during many hours of vacuum cooking – 48 hours in a raw some of them – at low temperature with state-of-the-art machinery, partially prepared and ready to consume with a simple 20 minute oven regeneration.
Our goal with Black Pork Pack is that our customers could have three top quality Iberian pork and duroc products on hand, with extraordinary flavors and very easy to prepare – 20 minutes in the oven – taking into account that the most laborious part we have done it in our plant in Valencia during long hours at low temperature vacuum cooking with the latest V range technology.
Ready-to-eat foods are defined as foods of animal origin that are washed, cooked, frozen, and processed to be consumed directly after heating. The process saves time and energy for consumers. People now prefer a small nutritional amount of ready-to-eat foods over traditional large meals due to the busy lifestyle.
The global ready-to-eat food market is expected to reach $ 172 billion by the end of 2023, representing a promising 7.3% compound annual growth rate over the forecast period due to the changing lifestyle of the consumers. The market for ready-to-eat foods is likely to expand at a faster rate due to the wide acceptance that consumers have of such foods around the world. Ready-to-eat food products are more popular with younger working-class consumers as they barely find time to cook due to their busy lifestyle.
Rising demand for convenience and Ready-to-Eat ( RTE) food products is a major growth driving factor for the global frozen food market. Black Pork was born to be in the Ready-to-Eat food market globally.
Black Pork culinary advisor is Chef Casamayor ( in the picture), winner with the best Ibérico pork sandwich of Spain in MADRID FUSION 2014, the most important gastronomic event in Spain. Graduated in cooking at the school of hospitality in Spain he has worked with many enterprises helping them with their culinary menus. Chef Casamayor is the manager of the 5th range meat plant in Valencia where Black Pork products are prepared. In the picture we can also see Chef Martin Berasategui – 12 Michelin Stars – during MADRID FUSION 2014 sandwich contest.
Jose Luis Artiles is the Ceo and founder of Black Pork. Mr. Artiles has deep experience in the food sector and from 1986 to 1990 was the General Manager of Diageo in Las Palmas Province, Spain. He has been organizing many Black Pork tasting events, cooking classes and culinary events for executives. He is also head professor of international negotiations with Chinese exporters at Mid Atlantic University in Spain.
More info: www.joseluisartiles.com
Black Pork, S.L.
Polígono Mas de Tous
Calle Bruselas, 5
46185 Pobla de Vallbona
Mon to Fri, 9am to 5pm