History

A family and
its history

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A family and
its history

Salgot has passed from one generation to another ever since our grandfather Antoni Salgot planted the seed of the company in 1928. His son Pere took over in 1964 and consolidated the reputation of our cold meats through those years by engaging in the creation of many successful projects, such as the Protected Designation of Origin for Llonganissa de Vic and the Designation of Origin for Botifarra Catalana. Today the company is run by Valeri, who continues to endeavor to bring our artisan cold meats to people like you, people who seek healthy food without having to renounce small pleasures.

1928

1964

R&D

2016

Embutidos Salgot develops the investment project in new transformation processes of Salgot premium products destined for international markets. Investment grants for the transformation and marketing of food are part of the Rural Development of Catalonia Programme (PDR) for the 2014-2020 period. These grants are co-financed by the European Agricultural Fund for Rural Development (EAFRD).

2013

Embutidos Salgot develops the project for a new range of eco-designed Salgot premium products destined for international markets. Investment grants for the transformation and marketing of food are part of the Rural Development of Catalonia Programme (PDR) for the 2014-2020 programming period. These grants are co-financed by the European Agricultural Fund for Rural Development (EAFRD).

2010

Embutidos Salgot is a member of the RIS3*CAT Community of INNOÀPAT Food and participates in the KETRENOVIN and AUTENFOOD projects. The general objective of these projects is to promote technological development, innovation and quality research. These projects have been co-financed by the European Union through the European Regional Development Fund (ERDF).

2018

IFS-International Food Standard

Embotits Salgot company certifies their facilities for the cured products and pork crackling production according to the regulations IFS Food 6.1

2016

Embutidos Salgot has been selected as a practical case by the Eco-Innovation Laboratory of the Environmental Forum Foundation of the La Caixa Foundation.

Carles Ferrer Salat Prize awarded by Foment del Treball in the category of Environ-ment.

2013

Embutidos Salgot was selected by the Catalonian Government Department of Business and Employment as a case study of strategic change and innovation. The study was prepared by Professor Jose Luís Nueno of the IESE Business School.