United States
GLOVERSVILLE - Dry-Cured Chorizos & Salamis
Opened in 2015
Surface: 2,053m2
Employees: 17
This is where we produce our products. Click here to find out more about our plants.
GLOVERSVILLE - Dry-Cured Chorizos & Salamis
Opened in 2015
Surface: 2,053m2
Employees: 17
OLOT - Charcuterie
Opened in 1949
Surface: 28,641m2
Employees: 219
Products: Sliced Products, Chorizos & Cured Sausages, Cooked Ham
LA POBLA DE LILLET - Tapas al Minuto
Opened in 2015
Surface: 3,700m2
Employees: 20
Products: Tapas & Ready Meals
UTRILLAS – Dry Cured Serrano Ham
Opened in 2005
Surface: 11,500 m2
Employees: 83