LA SELVA

At La Selva we make ham according to the traditional process. We rigorously select the raw material and inject manually, piece by piece, the brine, the water saturated in salt that is the natural preservative.

The company was founded in 1917 in Campllong by Josep Albertí and Mercè Bosch as a modest butcher shop. It quickly gained a reputation in the area for the quality of its products. In 1934, it expanded to Andalusia, but the Civil War interrupted this project. In 1944, under the direction of Joaquim Albertí, the production of cooked ham was promoted, and the La Selva brand was registered in 1947. The company established itself as a benchmark in high-quality charcuterie and expanded throughout Spain. In 1987, the third generation of the family professionalized management, committed to innovation, and expanded production capacity, maintaining quality and adapting to market needs. It celebrated its centenary in 2017.

It offers a wide range of delicatessen products, including cooked ham, turkey breast and thigh, chicken breast, cured sausages such as fuet and llonganissa, bacon, mortadella, botifarra, snacks, appetizers, and reduced-salt products. Its main lines include Gamma Bàsica, Tall Xarcuter, Vita Reduït in salt, Gamma Cuina, and a selection of appetizers, tapas, and snacks.

The company's purpose is to contribute to people's nutrition, health, and well-being by producing products that respect natural ingredients and create value for both the company and society. Its long-term goals include maintaining quality, adapting to market needs, and consolidating its position as a benchmark in high-quality charcuterie.