All Salgot products are characterised by strict quality controls in production process – from pigs being supplied from the best ne farms, to the processing plants and the location of the drying ho on the plain near Vic.

The Process

The selection of the breed of pig and the most select cuts provid excellent base for our recipes.

A series of parameters and criteria defines the character of product during the processing stage. These vary according to product itself – be it raw, cooked or cured.

For all products, the raw material is fresh meat, either in cu minced, mixed and stuffed in natural casings or skins. The u high quality spices and condiments allow us the produce re that are both singular and exquisite, defining the character of product.

All our products comply with the quality certificate ISO 14 regulating environmental management, and ISO 9001 regul quality management.

Freshly Prepared Raw Poducts

The recipe in its purest state, uncooked and uncured products r to cook. Enriched “Botifarres” (a traditional Catalan Sausage) added ingredients are a good example.

Cooked Products

The cooking process is carried out with the product already min seasoned, mixed and cased. Our Aiguafreda plant carries out process exclusively, respecting the necessary procedure and allo each product to develop its respective character.

Cured Products

These products pass through our drying houses in Seva, on the near Vic. Each product is dried separately, respecting the temperature and moisture content required for the development organoleptic properties (colour, aroma, taste and texture).