Our range of products extends from serrano ham, through to cured sausages: sausage, fuet, chorizo and pancetta. Discover our sliced range.
Our cured sausages are all traditional to our culture and gastronomic heritage, with its long held enjoyment of good food.
The production process is carried out using the finest choice of meats, the selection of quality ingredients and the close monitoring of the product as it cures. Everything to achieve a final product of the highest quality.
Salt
The effect of salting of our ham and sausages is the partial dehydration of the product, the inhibition of some bacteria and as a flavour enhancer.
Black pepper
Black Pepper is an essential seasoning in our most select cured sausages due to its intense spicy flavour and characteristic aroma.
Paprika
Known for its characteristic reddish colour and spicy flavour, paprika plays an important role in our range of sausages. It offers a strong, slightly bitter taste with smoky and spicy traces.
The ‘llonganissa’ sausage is made with shoulder and bacon, seasoned with natural spices such as salt and pepper to offer an artisanal product.
Fuet is the most popular cured sausage in Catalan cuisine and one of the most outstanding of our region. Produced using the finest meat and natural condiments, it is a high quality product.
Ramon Ventula's serrano ham is internationally recognised. A level of quality guaranteed by the selection of meat, the controls throughout the production stages and the strategic location of our drying rooms.
Boneless ham
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Rolled ham
Whole ham leg
Our range of hams is suited to all markets and customers.
One of our assets is that we cure in the fresh air whenever weather conditions allow, and the curing period ranges from 6 to 14 months.
The pancetta is one of our most beloved products, the cultural heritage of our land. It follows a process similar to that of hams, but it is characterised by the application of other ingredients in its preparation, such as paprika.
Sliced Products
