Embotits Salgot – The Beginning.

In 1938, Antoni Salgot founded a small company in a house, still used as a workshop in the main square of Aiguafreda, specialising in cold meat cuts and sausage production. Here, in the foothills of the Montseny massif, early production was even at that time characterised as being of the highest quality given the training Antoni had received from master pork butchers in the Cerdanya.

His spirit of growth and innovation led him to acquire, by 1929, the first automatic walk in cold stores imported from the United States – a significant step towards the safe processing and storage of meat products. That year, “Embotits Salgot” offered products for the menus served at the Universal Exhibition in Barcelona.

Among many other innovations, Antoni Salgot helped introduce an English breed of pig called the “Large-White” to Catalonia, improving the quality of Salgot products enormously.

The Expansion

Antoni’s son, Pere, working with his father in the family firm from youth, took charge in 1964 and initiated the expansion and positioning of the brand in the market. Fundamental objectives were the continuous improvement of product quality and the consolidation of the Salgot brand at the highest level, present in the best delicatessens in the country.

Pere Salgot was Co-Founder of the “D.O. Botifarra Catalana” (Protected Designation of Origin of Catalan Sausage), driving force and then President of the Catalan Federation of Meat Industries and promoter of the “IGP Llonganissa de Vic” (PGI (Protected Geographical Indication) of Vic Cured Botifarra).

Pere’s efforts resulted in several prizewinning changes in manufacturing systems: new processes, new recipes…, recognised with awards such as the Gold Medal of Catalan Agriculture.

Pere Salgot’s legacy lives on today in the prestigious brand itself, having become an authentic icon for quality.

Present and Future

Valeri Salgot represents the third generation of pork product manufacturers in Aiguafreda and is the current Managing Director. Trained in Business Management and meat product manufacturing, Valeri works with the same drive and values as his predecessors.

Apart from running of “Embotits Salgot”, Valeri is also President of the Cluster of Manufacturers of Gourmet Products of Catalonia, Member of the Board of “ACIC” (The Catalan Association of Meat Industries) and of the “IGP Llonganissa de Vic” (PGI - Protected Geographical Indication) of Vic Llonganissa).

Valeri has applied a brand positioning strategy based on solid tradition under the slogan “Master Pork Butchers of Aiguafreda since 1928” which, combined with his spirit of innovation, has consolidated “Embotits Salgot” among the premium food brands today.

The “Salgot Research Eco-Farm” is the latest company project whose founding principles have created a distinctive, innovative space:

• Sensitivity to the environment and animal welfare
• Research to maintain and improve the highest levels of quality
• Contribution to Society in general