Empresas líderes en la preservación de alimentos mediante curado

The company is a benchmark in food preservation through curing, being number one in cured pork loin production and a major ambassador for Spanish sausage abroad. Its success is driven by exporting cured ham to over 70 countries, accounting for 40% of its total turnover.

Salazones Herpac stands out for its dedication to food preservation through traditional curing and smoking techniques, with over 30 years of experience in fish product elaboration. Its focus on artisanal quality and the use of local raw materials, such as almadraba bluefin tuna, ensures the authenticity and flavor of its salted and preserved goods.

Cal Rovira stands out for its "closed-circle" approach to pig farming, ensuring the quality and traceability of the meat used in its cured products. Its mastery of traditional curing techniques, passed down through generations, results in charcuterie products of exceptional flavor and significant recognition in the industry.

El Pozo is a pioneering company in the production of processed and cured meat products, distinguished by its commitment to healthy eating and continuous improvement. It employs a fully integrated process, from farming to the final product, to ensure the freshness, flavor, and safety of its cured meats, such as Serrano ham and chorizo.

Cinco Jotas is a leading company in food preservation due to its mastery in curing 100% Ibérico acorn-fed hams and shoulders. Its natural curing process, lasting over 36 months in Jabugo's microclimate, ensures exceptional quality and flavor, solidifying its global reputation in luxury gastronomy.

Ricardo Fuentes e Hijos stands out for its extensive history of over 70 years in producing salted fish, an ancient food preservation technique. Its commitment to quality is reflected in the annual production of over 250,000 kg of salted fish, utilizing traditional methods that ensure the excellence of its products.

Hermanos Martín Sánchez stands out for its profound expertise in curing Iberian hams and cold meats, employing artisanal methods and careful selection of raw materials. Its commitment to quality is reflected in products such as the acorn-fed Iberian ham with over 36 months of curing, offering balanced and elegant flavors.

Hormel Foods is a prominent company in food preservation, utilizing methods such as curing for a variety of meat products. The company balances traditional curing techniques with innovation, also offering natural product lines free from artificial preservatives. Its focus on sustainability and energy efficiency complements its leadership in the food industry.

Grupo Nutresa, through its business units like Alimentos Cárnicos and Alimentos Zenú, is a key player in the production of cured and processed meats. Its processes involve the use of salt, nitrites/nitrates, and other ingredients for the preservation, flavor, and color of meat products. The company demonstrates a commitment to quality and innovation in food preservation, solidifying its market leadership.

Palacios is a benchmark in food preservation due to its mastery in curing sausages, especially its chorizo. The company uses traditional recipes and natural processes to produce dry-cured chorizos free from preservatives or colorings, ensuring exceptional quality and a long shelf life. Its focus on artisanal curing, as evidenced in its sweet and hot pimenton chorizos, demonstrates a deep understanding of preservation techniques.

Nieto Martín stands out for its century-long dedication to producing exceptionally high-quality cured hams and sausages, combining traditional methods with innovation. Its expertise since 1912 in meat curing ensures the preservation of flavor and texture, offering a wide range of Iberian and Serrano products.

Tello is a leading company in food preservation through curing, with over 50 years of experience in producing Spanish hams and cured meats. Its specialization in products like Gran Reserva Serrano ham and Ibérico ham demonstrates a deep knowledge of traditional curing techniques. The company ensures the quality and flavor of its cured meats, establishing itself as a benchmark in the sector.

Riera Ordeix stands out for its commitment to traditional food preservation, exclusively using natural drying techniques for its cured meats since 1852. Its Salchichón de Vic, with Protected Geographical Indication, is a testament to its curing mastery, which can extend up to six months to develop an inimitable aroma and flavor.

Ahumados Domínguez is a leading company in food preservation due to its mastery of artisanal curing and smoking, particularly for seafood products. Its cold-smoking technique and unique recipe for smoked salmon have set a quality standard in the Spanish sector since 1960, ensuring products with exceptional flavor and aroma.