Cherkizovo Group to Expand Hamon and Sausage Production in Leningrad Region

In the Kirovsky District of the Leningrad Region, the current production of jamon and dry-cured sausages will be expanded in 2026. The corresponding agreement was signed at the Baltic Regional Investment Forum (BRIF-2025) by the Governor of the Region, Alexander Drozdenko, and the Director of Pit-Product LLC (part of the Cherkizovo Group), Igor Orlov. The investment in the project is estimated at 1.3 billion rubles, according to the press service of the regional government. The planned commissioning is scheduled for 2026.

The expansion of Cherkizovo's production facilities in the Leningrad Region will not only strengthen the company's position in the market for deli meat products, but also create favorable conditions for the development of related industries, particularly for enterprises specializing in the supply of industrial refrigeration equipment. The production of jamon and dry-cured sausages is a process that requires strict adherence to temperature and humidity conditions at all stages, from the preparation of raw materials to the maturation and storage of finished products.

This project will have a significant impact on companies involved in industrial refrigeration equipment. Increased production volumes will require the modernization and expansion of the company's refrigeration capacity. This, in turn, will create a demand for modern, energy-efficient, and reliable refrigeration equipment.

Refrigeration Equipment in the Production of Jamon and Dry-Cured Sausages: Technologies and Applications

The production of jamon and dry-cured sausages is a complex technological process that requires strict storage and processing parameters at every stage. This creates high requirements for refrigeration equipment, which must ensure stability, reliability, and efficiency. Let's explore the main types of refrigeration equipment used in this production:

1. Raw material cooling chambers:

   • Function: Rapid and uniform cooling of meat raw materials immediately after slaughter to the temperature required for further processing (usually 0-4°C). This is necessary to prevent the development of undesirable microflora and to preserve the quality of the meat.
   • Equipment: Shock freezing chambers (for accelerated cooling), chambers with a regulated gas environment (to slow down oxidative processes).
   • Specifications: Temperature range: -35°C to +5°C, high level of tightness, automatic temperature and humidity control.

2. Salting chambers:

   • Function: Maintaining a low temperature (2-5°C) and a certain humidity level (75-85%) during the salting process. This allows the salt to penetrate the product evenly and prevents spoilage.
   • Equipment: Chambers with humidity and air circulation control systems equipped with automatic sensors and control valves.
   • Specifications: Precise temperature and humidity control, resistance to aggressive environments (salt).

3. Climate chambers for fermentation and ripening:

   • Function: Creating optimal conditions (temperature, humidity, and air circulation) for the fermentation and ripening of jamon and dry-cured sausages. During this period, complex biochemical processes occur, shaping the taste and aroma of the finished product.
   • Equipment: Chambers with precision temperature control (12-18°C) and humidity control (65-80%), an automated microclimate control system, ventilation, and humidification.
   • Specifications: Smooth change of microclimate parameters, uniform distribution of temperature and humidity throughout the entire volume of the chamber, and air filtration systems.

4. Finished product storage rooms:

   • Function: Ensuring long-term storage of the finished product at an optimal temperature (0-4°C) and humidity (70-80%) to preserve its quality and presentation.
   • Equipment: Refrigerated chambers with effective thermal insulation, temperature and humidity control systems, as well as monitoring and alarm systems.
   • Specifications: Energy efficiency, reliable operation of compressors, and availability of backup cooling systems.

5. Refrigeration units and centralized refrigeration systems:

   • Function: Providing cold for all of the above-mentioned chambers and technological equipment.
   • Equipment: Compressor stations, condensers, evaporators, pumps, pipelines, and automation and control systems. Recently, centralized refrigeration systems have become increasingly popular, allowing for optimized energy consumption and improved refrigeration system efficiency.
   • Features: High performance, reliability, energy efficiency, and compatibility with various refrigerants (including natural refrigerants such as ammonia and CO2).

6. Refrigeration equipment monitoring and control systems:

   • Function: Providing automatic control and management of refrigeration equipment, as well as real-time monitoring of key parameters (temperature, humidity, and energy consumption).
   • Equipment: Temperature and humidity sensors, controllers, programmable logic controllers (PLCs), and dispatching and remote monitoring systems.
   • Features: Integration with other enterprise automation systems, reporting and data analysis capabilities, and remote access and management.

The expansion of Cherkizovo's production facilities in the Leningrad Region will provide an impetus for the introduction of advanced refrigeration technologies, which will contribute to improving product quality, reducing energy consumption, and ensuring food safety. Companies that can offer modern and efficient solutions in the field of industrial refrigeration will gain significant competitive advantages in this promising market.