More than ever, LA SELVA is synonymous with quality. Under its logo appears the most extensive variety of top-range cooked ham: from tinned ham, the most classical and exquisite of presentations, through the both austere and natural LA SELVA ham, the phosphate-free option, and smoked ham to Iberian ham.
This select range is completed by other of the company's classics, both our own and from outside, such as cured loin, Catalan botifarra sausage, pancetta, chopped pork and Italian-style mortadella, and emerging items of the likes of bacon and turkey breast. They all have one common denominator in that they have all been made with the utmost care and faithfulness to their origins with a view to ensuring a really great culinary product far removed from commercial determinants. Only a company such as LA SELVA, leader in the sector and with latest-generation facilities, can offer this.
The demand for sausages in domestic consumer units is unstoppable. In this segment too, LA SELVA offers quality, originality and innovation. The flagship of these attributes are the 'Cooked Ham Roll-ups', a very popular product throughout the whole of Spain, which offers consumers ease and freshness.
New products such as the tinned-type pack of long-maturing cooked ham and the natural turkey breast uphold our commitment to quality and elegance. The great range of sliced products: a selection of the best LA SELVA products in controlled atmosphere or skin in transparent packaging that puts its quality on show. An extensive list of items that we can offer with the utmost guarantees as we have a selection of impeccable white rooms that incorporate the latest advances in hygiene and automation. Meat appetisers, where the company is leader in the Spanish market. The range is completed by the very traditional and highly-acclaimed frankfurters in glass jars.
Founded in 1895, this centenary brand is a benchmark for cured meat sausages. As an iconic product and the result of over a hundred years' experience, the dry country sausage, with its intense flavour thanks to its long curing, the pork sausage and the Grèvol I are an example of the wide selection of cured products.
Also of note are the products with pepper or fine herbs, which imbue them with a more traditional and intense flavour and a superb finish.
The name of the iconic ham cooked in a mould extends to a whole commercially-focused range. Premium cooked ham, the head of the York family, completed by cooked shoulder ham and sandwich slices. Following on in order of importance are the bacon cooked in a mould and the cooked sausages mortadella and chopped pork and cured sausages: dry sausage and salami.
Each one meets the final quality care requirements that has always distinguished Joaquim Albertí S.A. and that has an optimum functionality as added value: regularity, ease... the right taste and highly competitive. Items that Joaquim Albertí S.A. can offer today with its over 28,000 m² of facilities equipped for optimum production management.
We are to be found in Campllong, in the province of Girona, with 28,000 m² of facilities where we produce both cooked and cured meat products. We distribute under the brands of 'LA SELVA', highly prestigious in our country and the leader in the Premium cooked ham segment, 'Carsodo', a benchmark in cured meats and bought in 2008, and 'Gala', which is more commercially focused.
In 1934, he and his wife Merçè Bosch and a few family members and employees moved to the town of El Carpio, in Cordoba province, where they founded a modern abattoir and meat industry under the name of 'La Flor Andaluza'. The outbreak of the Spanish Civil War forced them to return home, where they took up the reins of their activity again as soon as they could. In the mid-1940s, the family business was joined by their son Joaquim Albertí and shortly afterwards it adopted the brand of 'LA SELVA', the name of the county in which it is based. It then began to specialise in cooked ham, becoming one of the pioneers in the introduction of the product in Spain.
Xavier Albertí, the third generation and who currently runs the company, represents the paradigm of a new era marked by an aim that has become a motto, 'Tradition Innovates': professionalising the management team, automating processes, providing the facilities with cutting-edge machinery, obtaining internationally recognised certifications such as the ISO 9002, IFS and BRC, but never forgetting that charcuterie products are not just food but cuisine and that the good practices of so many years should be preserved.
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