In the middle of the twentieth century, in a house in the small town of La Caña, the Ventulà family began to produce cured sausages. In the beginning the sausages were destined to the self-consumption or to share with the closest circle of acquaintances and friendships. These friends commented that the sausages were so good that they would have to offer it to more people. Little by little, first from a small butchery, then starting to serve some of the classic markets in Barcelona, such as Sant Antoni or La Boqueria, the Ventulà family began to offer the products to other territories beyond the Garrotxa region. Until today, where the Ventulà family exports to more than 70 countries, maintaining a family business model, with a strong link in the territory and with a maximum respect for the quality of the product and its elaboration.
Workers preparing sausages, 1960s.
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.
La Cantina Plant
La Canya Plant
Sant Joan les Fonts Plant