TRADITION – CURED PRODUCTS

Discover our Tradition range. Serrano Ham, fuet sausage, cold meats, tapas … and much more.
There is no better word to define cold meats than “tradition”. They are living history and a classic part of Mediterranean cuisine.

Serrano ham

Dry Cured Meats

Fuet

Tapas

Fuet

We are experts in fuet sausages with the best pork selected with our quality guarantee. All varieties of the fuet sausages made by Costa Brava Mediterranean Foods offer a unique experience, combining tradition, innovation and gastronomic pleasure in every bite.

Fuet

We are experts in fuet sausages with the best pork selected with our quality guarantee. All varieties of the fuet sausages made by Costa Brava Mediterranean Foods offer a unique experience, combining tradition, innovation and gastronomic pleasure in every bite.

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DOWNLOAD THE CATALOGUE

Find out about all of our products and do not hesitate to contact us if you have any questions. We will be delighted to talk to you!

Download catalogue

DOWNLOAD THE CATALOGUE

Find out about all of our products and do not hesitate to contact us if you have any questions. We will be delighted to talk to you!

Download catalogue

HISTORY AND TRADITION

We are keeping alive the tradition of making cured cold meats and serrano ham, key products of Mediterranean cuisine and Spanish culture. Our group’s history goes back more than half a century to 1965, when the Cañigueral brothers went into business selling fresh meat. They started to produce top-quality cold meats on a large scale in the 1980s. Today we continue to do it as we did back then, always putting tradition and professionalism first to achieve the best flavour and texture.

HISTORY AND TRADITION

We are keeping alive the tradition of making cured cold meats and serrano ham, key products of Mediterranean cuisine and Spanish culture. Our group’s history goes back more than half a century to 1965, when the Cañigueral brothers went into business selling fresh meat. They started to produce top-quality cold meats on a large scale in the 1980s. Today we continue to do it as we did back then, always putting tradition and professionalism first to achieve the best flavour and texture.