With three specialised centres in Sant Jaume de Llierca, Serinyà and Les Planes d’Hostoles (all in the province of Girona), this business unit specialises in producing cold meats made from animals selected from the group’s slaughterhouse.

The Sant Jaume de Llierca centre focuses on slicing cured products and is equipped with highly-developed technologies that guarantee maximum efficiency and food quality throughout the process, while preserving the product’s best organoleptic qualities, its flavour and texture.

The Les Planes d’Hostoles centre produces top-quality products such as loin and top loin. It has a workshop where large pieces, also known as ‘torpedos’, are produced. They are cured in the same facility with robotic transport and drying control processes.

The Serinyà centre produces small cold meat pieces called ‘sticks’, as well as cured pork, turkey and chicken products.

With eight production centres —three in Les Preses (Girona), one in Olot (Girona), one in Sant Esteve de LLémena (Girona), one in Calamocha (Teruel), one in Szczecin (Poland), and one in Toano (Virginia, USA)— this business unit specialises in producing and drying cured meats and Serrano ham in whole, block or sliced format.

The cold meats and ham are produced in the three centres in Les Preses (Girona) and Olot (Girona). Salting and curing of Serrano ham is carried out at the centres in Sant Esteve de Llémena (Girona) and Calamocha (Teruel).

The facility in Toano (Virginia-USA) slices and packages cold meats and Serrano ham, and the centre in Szczecin (Poland) prepares and packages the sliced cold meats that the group sells in tapa format.