In the mid-20th century, in a house in the small village of La Canya, the Ventulà family began the journey into sausage production. Initially, the sausage was intended for self-consumption or to share with our closest circle of acquaintances and friends.
Our friends used to say that the sausage was so good that we should offer it to more people.
Gradually, starting from a small butcher shop and later beginning to sell at some of Barcelona’s classic markets like Sant Antoni or La Boqueria, we began offering the products made by our family to other regions beyond the Garrotxa district.
Nowadays, we export worldwide, maintaining our family business model, deeply rooted in our local territory, and upholding utmost respect for product quality and craftsmanship.
Four production and curing plants
We have four plants, one of them located at over 1000 meters altitude, all situated in the Garrotxa region. Each plant specializes in specific products and processes.
Consolidation in international markets and working with the selection of the best meats have been the pillars that have led us, to this day, to achieve the current volume and production capacity.
