You can also contact hpp manufacturers to get their insight as well. Hiparbaric is also located in Spain.
HPP of sliced meat is becoming quite common in the states. Most of the application is for shelf-life extension and quality rather than providing the actual process control. If you're exploring pressure for this application, it alone won't solve your spore problem unless you're using pressure assisted thermal processing.
You'll find that the meats are loaded into carriers packaged in flex pouches and HPP'd. After HPP, the pouches are packed into the tubs and cased off.
Thanks for your insight. We currently do a spore cook of 95 degrees for 5 minutes.
I will give Campden a shout and see what their suggestions are.