Carnes Jacinto

The name Jacinto runs, word of mouth, around the world. All because of the quality of the product maintained by this family in Apúlia, a fishing village in the municipality of Esposende, namely by Sérgio Ribeiro, son of José Jacinto who, in 1976 - “was in his early twenties” - started this associated activity to the meat trade.
“The history of the Jacinto family in the meat business begins, from what I have known for five generations”, explains Sérgio Jacinto, the face of the fifth generation. “For my part and having walked - from what I remember - from the age of eight, knife in hand, I absorbed all possible teachings from my grandfather Jacinto and my father José Jacinto. A visionary who, 50 years ago, matured all the meat he sold. Innocently or not, he thought that by doing this process, the meat was different. Of course, I spent my whole life evolving the process and always looking to innovate and give the best experience to customers.” The same base is attributed to the current owner of this company that has just created World Prime Beef,  “the brand of the company's online sales website”.
Manager of the Jacinto Ribeiro Group and CEO of Lusocarne, the motherhouse and part of the industry where Jacinto products are produced, a brand that became known in the market precisely for the trade of high-end products, Sérgio Ribeiro talks about the “giant investment” made in a meat processing unit, to match up with the other houses that also stand out for the extreme quality in this market. “Always with the traditional way of making and transforming the product”, as well as in response to market demands. “Thus, due to this change, the need to create the brand of a product with the highest quality, Jacinto, was born.” Carnes Jacinto - the name by which Sérgio Ribeiro's meat is usually known - is, in turn, the name of the family establishments.
The company's current path is also different compared to the beginning of this business. “It goes through the search for the product in life, preferably throughout the Northern region” and they are animals of their production, a reality that allows them to be monitored, from birth to slaughter, passing through the observation of their development phase. The aim is to check how they are fed. “We work with all indigenous breeds of animals, so we have DOP products”, such as Arouquesa, Barrosã, Cachena, Galega Minhota, Marinhôa, and Miresas.
After slaughter, the product is “received at Lusocarne's premises and the stores for sale to the public are then supplied. The Jacinto brand special product is matured in special chambers, the only ones in Portugal and certified, being the only facilities approved by the veterinary authorities”.
Changes aside, the company has maintained “the same building since 1976, where the main section continues. We have another store close to 30 years old, which is the second one”, he concludes.