Since 1880, four generations have combined Tradition and Modernity to gradually adapt their cured ham and sausage products to the demands of twenty-first century consumers.
Pedro Boadas laid the first stone of an industry that specializes in Salchichon from Vic and in the production of Andorran-style cured hams.
Led by Vicente Boadas, the fourth generation keeps faith today with the values of the family and continues to enthusiastically specialize in high quality cured products, of which the “Longaniza de Payés” (a spicy, farmyard-style sausage) and Serrano ham, produced in Salamanca, are the jewels in the brand’s crown.
The Girona plant brings together the know-how of master butchers with facilities that are at the leading edge of the industry.
Dedicated to the manufacture of cured sausage products, it specializes in slicing and packaging them in small portions for self-service outlets and it has a production capacity of 250,000 packs per day.
The only ingredients that are essential for our products are time and rest, not to mention an optimum selection of raw material, the company’s rigorous standards of quality and the expertise of our professionals.
Our facilities at Girona and Salamanca possess the IFS and the BRC certifications of quality, and our Serrano ham is classified as “GTE” (Guaranteed Traditional Speciality).
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