Company

M&C Affettati - image

Our mission

M&C was born from the Castaldo family’s decades of experience in the field of cured meats and cheeses.

In 1986, as careful observers, they sensed the changes both in distribution and in the way consumers shop.

Thus was born a company that (ahead of its time) dealt with the slicing and packaging of cold cuts and cheeses.

In addition to extending more on the national territory, the company, projected in Europe, gradually acquires customers also abroad, demonstrating the possibility of combining flexibility and efficiency with an excellent product quality. To date, M&C continues to develop its volumes in the G.D.O. with Players such as Auchan, Carrefour, Aldi, Lidl, national Conad, Md-LD, Multicedi, Penny Market, Italia Discount, Todis, Sigma, Ergon, Sagegross etc. In industry: Galbani Egidio s.p.a, Granarolo, Nuova Caselli spa etc.

BRC, IFS, ISO 22005 certified since 2006 with the Bureau Veritas certifying body for the portioning and packaging of cured meats and cheeses in a protective atmosphere and under vacuum.

Firma M&C Affettati
CORPORATE VIDEO

HIGH HYGIENIC AND SANITARY STANDARDS

We use ozone as an alternative to chemical products without having harmful effects for products and for humans, the bactericidal power allows us to sanitize environments and reduce the risk of decontamination, used in the food sector it allows us to keep food fresher for longer.

An appropriate maintenance program on machinery and calibrations allows us to create a finished product that meets the customer’s requirements.

The M&C includes within the plant a microbiological and chemical-physical analysis laboratory where checks are carried out on the entire process, from the incoming raw material to the finished product.

M&C Affettati - Elevati standard igienici e sanitari
M&C Affettati - Elevati standard igienici e sanitari
M&C Affettati - Elevati standard igienici e sanitari
M&C Affettati - Elevati standard igienici e sanitari

CONSORTIA

Consorzio Tutela Provolone Valpadana
Consorzio Asiago DOP
consorzio10
consorzio9
Consorzio Grana Padano DOP
Consorzio Fundación del Jamón Serrano
Consorzio per la Tutela del Formaggio Pecorino Romano
Consorzio tutela Pecorino Toscano DOP
Consorzio Produttori Porchetta di Ariccia IGP

Activities and workflows

MATERIAL RECEIPT AND IDENTIFICATION

For new orders, the raw material is received, which after being checked is identified by affixing the delivery note.

REFRIGERATED STORAGE

Cured meats and cheeses are placed in refrigerated storage.

CLEANING AND HANDLING (IN CASE OF NEED)

Following input from the administrative offices, the forms, if not already skinned, are cleaned and trimmed. The FIFO logic (First In First Out) guarantees adequate rotation.

CURING

This procedure is applied to cured meats, it consists in bringing the product to low temperatures to obtain excellent slicing.

SANITIZATION OF THE PACKAGED PRODUCT WITH OZONIZED WATER

The trolley is prepared with the product still packaged, it is placed under a hood with a nebulised jet of ozonized water for excellent sanitization before entering the clean room.

PORTIONING

Cured meats and cheeses are reduced into portions of a number of slices which guarantees the weight requested by the customer.

WEIGHING

The portions are placed in a tray and cutlery to guarantee the customer's specifications which are summarized on the production data sent to the operators by the offices.

PACKAGING

Packaging can take place under vacuum or in a modified atmosphere.

REFRIGERATED STORAGE

If the order does not start immediately, the finished product stays in the refrigeration cells.

DELIVERY TO THE CUSTOMER

In other cases it is loaded onto trucks to be delivered.