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Embutidos Santa Cruz de Montes, S.A.

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Our facilities are among the first in terms of surface area with a total of 4500 m divided in:

Cold store
Reception of goods, dispatch and settlement cold stores where we control the cold chain at all times for optimal preservation of the product.

Artificial dryers
state-of-the-art technologies. All of them computerized so we can control different parameters to achieve optimal product quality.

Natural dryers
warehouse-style where our cured ham and cured beef (cecina) stay for months until they get the aroma, taste and curing needed to make them unmistakable.

Production room (obrador)
it can be said that the obrador is the most important room, as all the raw material that arrives to our facilities gets through it to be produced. This room has the latest technology.

Salting rooms
we have two exactly. Here, we add the right amount of salt to each product.

Made room
the last step in the chain before putting up our products for sale. Here we pack, slice or mold according to the requirements of our various markets.

Smoking room
oak wood and a technique that has endured for centuries in our habits are the secret to give our Spanish sausages and cured meats such a personal touch of flavor.

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