In the nineteen-fifties, in a small butchery in La Canya, Segundo Ventula began to produce cured sausages and, within a short time, these were being sent to Barcelona. From this time, the company has grown steadily, maintaining the balance between respect for the product and the introduction of the latest technological advances in order to meet the needs of the market.
Workers preparing sausages, 1950s.
Images of the Butcher's shop in La Canya where Segundo Ventula started the business
Exterior view of the first headquarters of Ramon Ventula S.A.
Detail from the construction of the La Canya plant, 1972.
￼Consolidation in international markets, the quality of the product and the reliability of the ￼company have been the foundations which have allowed Ramon Ventula S.A. to achieve its current volume and productive capacity. ￼￼
Detail of the grading and ham salting area of the Sant Joan les Fonts plant.
The four plants which Ramon Ventula S.A. has are all located in the region of La Garrotxa. Each one specialises in different products and processes.