Company

Avi Serra.
Master butchers since 1929

SINCE 1929

The traditional cured meats

HEIRS TO A LONG FAMILY TRADITION
QUALITY CURED SAUSAGES
LATEST TECHNOLOGY AND COMMITMENT TO INNOVATION
WE CREATE NEW MARKET SOLUTIONS
The Plain of Vic: a privileged location

THE REGION

The particular climate of the Plain of Vic, with its cold and foggy winters, has traditionally had a great importance in the curing process of the sausages. And it has contributed to define the aroma and flavor so characteristic of our region.

Plus the the long-term pork specialization, which has existed for centuries. Two factors that have helped to shape over 150 years a highly unique and recognized product: cured meats, among which the Vic sausage stands out.

Committed to technology and innovation

since 1929

Our facilities are equipped with the most advanced technology to guarantee the highest level of food safety. They allow us to control the temperature and humidity conditions of our sausages to take care of the whole production process, and to carry out microbiological and physical and chemical controls to ensure the quality of all our products.

We are also committed to innovation and research, both to improve the nutritional and gastronomic properties of our products and to continue to guarantee the reliability of our production processes.