Seven authorized slaughterhouses in Aragon are certified organic.
They have this category because they produce food using natural resources that do not pose a health risk to the consumer, in addition to respecting the environment. There are a total of 45 authorized slaughterhouses in the Community. Up to seven of the slaughterhouses authorized in Aragon are certified as organic. They have this category because they produce food using natural resources that do not pose a risk to consumer health, in addition to respecting the environment. They produce pork, beef (veal), chicken, goat and sheep (lamb) meat. There are a total of 45 authorized slaughterhouses in the Community: 16 in Huesca, 14 in Teruel and 15 in Zaragoza. At present, slaughter in organic slaughterhouses represents 1% of the total, but the number of organic farmers has grown by 28% in the last year and is approaching 100. This is the case of Luis Lascorz, organic farmer who slaughters his cows in an organic slaughterhouse in Ainsa. It is accredited as organic because it works with local farmers who raise and feed their animals naturally. It also complies with strict cleaning and traceability protocols. More than 20% of the meat slaughtered in this slaughterhouse in Ainsa is organic. It has been certified since 2018 and is the Aragonese slaughterhouse with the highest volume of organic beef slaughter. The meat is hardly transported, because it is sold in the same locality. This type of facility boosts sustainability, zero-kilometer products and the local economy. “We have a very short distance, with minimal transport, the slaughterhouse and the store in the same municipality, so the carbon footprint energy expenditure is minimal,” says Lascorz. The cycle is completed with the remains of meat that are not consumed, which end up in a dunghill managed by the Foundation for the Conservation of the Bearded Vulture. “Every last remnant of these animals remains in the territory and is exploited by wild scavenger birds. Some of them are endangered species, such as the bearded vulture or Egyptian vulture,” emphasizes Álvaro González, a biologist with the Bearded Vulture Foundation and manager of the municipal slaughterhouse. Every year, more than 30,000 kilos of remains from the slaughterhouse arrive at the bird of prey feeder.
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