Charcuterie Costa & Fils
In 1905, Camille COSTA, surprised to see that the production of local cooked meats had not taken off in the micro-region of Upper Nebbiu, began breeding and processing pigs in the village of Lama. He will work there with his brothers.
In the 70s, Ange-Toussaint COSTA, son of Camille COSTA, decided to create her meat processing workshop in a house in the village of Urtaca. This workshop then had 40m² of area. The workforce is limited to Ange-Toussaint COSTA and an employee, the method is rudimentary, the equipment is "summary" and 95% manual: a 30 liters manual pusher, a dip beam with nails, a mixer with a capacity of 50 kilograms.
As a result, the transformation workshop became too small; and that is why in 1980 a new transformation warehouse was created with 400 m² of surface area. However, 90% of the work remains manual with slightly improved hardware. The company being in its own name, it became SARL Charcuterie COSTA & Fils in May 1991. Demand continued to increase while supply remained limited, in 1995 other buildings were built, close to the building on the plain of Urtaca, so as to work in better conditions: these buildings, with an area of 900m², are still used. In addition to the production of the owner's farm, he must import carcasses from the continent now that the means of processing permit. As the demand is still high, the buildings are once again cramped, so an expansion of 300m² was carried out every two years and a mechanization of 10% every two years. Until April 2008, the company had a covered building area of 2200 m² and a mechanization of 65%: Chopper, Mixer 200 kg, Push 400 liters, Automatic Slicer, Packaging, Packing, etc.
Today, Costa & Fils Delicatessen, located in the municipality of Urtaca, represents 4200m² of buildings. Its activity is salting and canning. Having received a European approval for its salting and cooked meats business in 1997, the Delicatessen Costa & Fils was able to export its production outside the borders of the island. Another approval was obtained for the canning-processing of meat products activity, so that the same exchanges can be made for this other category of products.