| Vannieuwenhuyse has been based at its current premises since 1952.
André Vannieuwenhuyse initially concentrated on the slaughter of pigs and cattle. In 1972, Guido Vannieuwenhuyse built a new slaughter hall. We later focused increasingly on pork butchery and developing our meat business, particularly in Wallonia.
When Stefaan took over in 1985, the decision was taken to sub-contract slaughtering. The slaughter house has been dismantled and converted into a meat cutting facility. By 2001, it was clear that it no longer provided sufficient capacity and it was therefore decided to build a completely new plant in order to comply with the strictest standards.
RESPONSIBILITIES:
Stefaan Vannieuwenhuyse:
Managing director – CEO, purchasing, sales, operational management
Veerle Mandeville:
Managing director – CEO, finance, HR management
|
| If you would like further information concerning Vannieuwenhuyse or any of our products/services, please complete the following online form.
We will contact you as soon as possible.
You can also contact us by telephone (051.56 60 74) or by fax (051.57 05 75). |
| Vannieuwenhuyse is located at Esenstraat 22a in the centre of Zarren, in the municipality of Kortemark, which lies in the heart of West Flanders.
Leave the E403 (Bruges – Courtrai) at junction 9, Lichtervelde. Then follow the N35 towards Diksmuide. After 17 km, you will arrive in the centre of the village of Zarren. 150 m after the church, just after the bend, you will see the entrance to the company, between numbers 22 and 24. |
| As a leading producer of high quality pork, Vannieuwenhuyse meets the strictest food safety standards and supplies healthy and fresh pork, which is produced with respect for animal welfare.
In order to fulfil our customers’ high quality standards, we continuously invest in:
- Our highly advanced infrastructure
- Comprehensive monitoring of all processes by means of a quality management system, which complies with the BRC Standard, Level A
- Well-trained specialists
- A fleet of well-maintained, attractive and modern trucks.
|
|
| Vannieuwenhuyse has been approved by the Federal Agency for the Safety of the Food Chain (FASFC) (F 1008).
In 2004, a universal quality management system was introduced, in compliance with the requirements of the BRC Standard, Level A.
Our self-monitoring system was approved by the FASFC as soon as it was legally possible.
Vannieuwenhuyse has all the necessary export licences, including those required for South Korea, Japan, the Russian Federation, etc. |
| Vannieuwenhuyse is Certus-certified as a meat cutting plant.
Certus-certified carcasses are processed within a closed and monitored circuit, in order to fulfil the basic principle that the entire plant must be continuously monitored. This is in addition to our commitment towards the breeder and the consumer. |
| Vannieuwenhuyse guarantees the full traceability of its products.
A highly effective programme and efficient batch preparation enable us to trace the origin of products at every stage of treatment. This system is tested in both directions at regular intervals. |
|
|
| SA Vannieuwenhuyse purchases all its pigs exclusively by dealing directly with "closed" farms, which are selected according to a series of criteria, mainly in relation to carcass conformity and meat quality.
All pig farmers fulfil the various specifications (e.g. Certus) and are monitored personally. |
| Buying only from "closed" farms enables Vannieuwenhuyse to guarantee consistent quality.
For the cutting line the company works mainly with category AA and A1 pigs. |
|
| Vannieuwenhuyse has its own livestock trailer for collecting and transporting pigs to the various abattoirs.
We also use a recognised and experienced transport contractor, who complies with strict requirements, such as the GDP Standard (Good Driving Practices), and fulfils animal welfare requirements.
The pigs that we use are slaughtered in the appropriate abattoir, which works in close partnership and receives immediate feedback from us. |
| The actual loading of animals requires great care, because this stage in the process has a major influence on the quality of the meat.
All pig loaders have the Certificate of Professional Aptitude.
In order to ensure animal welfare, all animal sheds include an appropriate loading area. |
|
|
| SA Vannieuwenhuyse moved into a completely new building in 2001, which meets the strictest hygiene standards.
With its modernistic architecture, the working environment is further enhanced by its striking ergonomic design. |
|
| SA Vannieuwenhuyse has the necessary licences for the transport of carcasses, which are not fully chilled, from the abattoir to the cutting plant.
Via a refrigerated loading dock, the carcasses are immediately pushed inside a refrigerator before being sorted. A powerful and rapid refrigeration system enables continuous chilling, so that the fresh meat can always be cut the following morning. |
| The meat is first cut by a team of experienced butchers using tow-conveyors and automatic cutting chains.
The red organs are removed in a separate fridge
(2° C) and prepared for orders, which prevents cross-contamination with the rest of the fresh meat. |
| During the first cutting stage, all the major pieces are immediately sorted into different categories according to the customer’s requirements.
This increases efficiency following order preparation/picking and reduces the amount of time spent in the cutting room, which is chilled at 8° C. |
|
| Vannieuwenhuyse employs experienced specialists, many of whom boast many years’ service and have an excellent understanding of our customers’ requirements.
Additional training is regularly provided based on new standards or changes to our customers’ needs. The flexible range of services offered by our company guarantees even greater versatility. |
| Vannieuwenhuyse can supply all kinds of pork cuts, as well as pieces of meat ready for use.
All our finished products are made to order, based on our customers’ individual requirements. |
|
| SA Vannieuwenhuyse has the latest technology and IT equipment required for efficient order picking and scanning.
The various areas (bulk, boning, organs) are equipped with the necessary scales and printers, for preparing meat orders. |
|
| The loading area is chilled at 6°C,in order to face interaction with the outdoor environment.
All docks are fitted with levellers and loading rails. The drivers themselves assemble orders from different processing areas according to their route card (bulk, boning, red organs) and are responsible for the correct loading of their trucks. |
| Before and during cutting and at loading stage, the meat is continuously monitored by means of visual inspections (using a check-list) and temperature checks.
At regular intervals, different meat samples are analysed and bacteriological tests are conducted on contact surfaces in order to ensure efficient cleaning and disinfection. |
| Vannieuwenhuyse maintains high standards of hygiene.
A sub-contractor is responsible for routine cleaning and disinfection throughout the entire plant. Visual and bacteriological checks are conducted continuously in order to monitor this process.
For the purpose of cleaning its fleet of trucks, Vannieuwenhuyse has a separate washing area, which includes a ramp and its very own truck washing facility. |
|
|
| SA Vannieuwenhuyse can supply any type of carcass correctly classified, CE-cut or straight. |
|
| These photos represent only a small sample from our current range.
We are able to supply all possible cuts:
boned, rindless, defatted, rare (denerved), cuts of meat, etc.
All meat is supplied according to the customer’s needs: hung, in containers, rolled in Peachtreat paper or vacuum-packed. |
| These photos represent only a small sample from our current range.
We are able to supply all possible cuts:
boned, rindless, defatted, rare (denerved), cuts of meat, etc.
All meat is supplied according to the customer’s needs: hung, in containers, rolled in Peachtreat paper or vacuum-packed. |
| These photos represent only a small sample from our current range.
We are able to supply all possible cuts:
boned, rindless, defatted, rare (denerved), cuts of meat, etc.
All meat is supplied according to the customer’s needs: hung, in containers, rolled in Peachtreat paper or vacuum-packed. |
| These photos represent only a small sample from our current range.
We are able to supply all possible cuts:
boned, rindless, defatted, rare (denerved), cuts of meat, etc.
All meat is supplied according to the customer’s needs: hung, in containers, rolled in Peachtreat paper or vacuum-packed. |
| In addition to traditional cuts, all types and ratios (e.g. 80/20) of lean meat can be obtained.
The red and other organs are available in all possible cuts. |
|
| All items can be supplied frozen, vacuum-packed or wrapped, in cardboard boxes with or without labelling, or in polyblocks. |
|
| Vannieuwenhuyse can also arrange the sale of live pigs for independent processing, including the supply of pigs to other abattoirs and meat companies.
As all pigs are purchased from "closed" farms, we are able to supply any quality or quantity required. |
|
|
| Your browser is too small to see this website at its best. Please enlarge the screen or click HERE to view the site in full-screen mode.
* Please note: some functions are not available in full-screen mode (e.g. contact form), please return to normal screen size. * |
|
|
