Pere Boadas and his wife María Vilaplana set up the company that is known today as BOADAS 1880. One of the issues that the married couple was most concerned about when serving their customers was hygiene (something quite unusual at that time), and all their meats left the store wrapped in parchment paper.
One of their children, also called Pere Boadas, continued with the family business and it was he who was the real architect of the company’s expansion in the years that followed. Sales soon forced the company to sacrifice more animals, but their customers would only consume the cheaper products (bacon, fat, heads…), whilst the more noble cuts would be left unsold (the leaner cuts, particularly the hams).
They gradually added new facilities and buildings to the rear of the house in which to cure hams. That same factory today forms the current structure of the company, including underground tunnels and four floors of ham drying cellars. The province’s first cold storage chamber was built here – its construction led to a considerable increase in production as it was now possible to process meat throughout the year.
In 1932, the company began considering whether it was in its interests to increase its production to a European level, and so to that end they hired a German expert in top-quality charcuterie. The post-war period was a difficult time in the entire industry, yet as the country gradually recovered, so did Boadas.
In 1946, after the death of Pere Boadas, his three children continued to run the family business. They quickly decided that they should no longer slaughter the animals, and that they should rather devote themselves exclusively to the manufacture of processed products. In subsequent years, the company grew steadily, which led to its expansion in 1978. The fourth generation entered the company during the nineteen eighties and began managing it in 1986.
Boadas has made great progress throughout its by now lengthy history, however one thing that they have managed to do, is to ensure that all their products maintain their characteristic quality and their traditional flavour and aroma.