Embutidos La Hoguera
Flavors of old
Tito Hernansanz. Export & Commercial Manager
export@lahoguera.es
C/Carrera Mediana, 9, 42174 San Pedro Manrique (Soria) Spain
Tel.: +34 696 48 29 66
@http://lahoguera.es/es
Embutidos La Hoguera is a food company started in 1986. The business involves the entire value chain, from pig production, slaughterhouse and cutting room to product processing. We at La Hoguera believe that combining tradition, technology and research is key to producing top quality foods. These precepts which we have carried out from the start have made La Hoguera a major brand committed to health and the future.
Our company is located in San Pedro Manrique (Soria) which is situated 1,500 metres above sea level in the Alcarama mountain range and is known both for its religious and leisure activities (the traditional walk through fire on Midsummer’s Eve) and its well-made sausages and hams, which have been produced and cured in this microclimate for years.
Embutidos La Hoguera started its first farm in 1975 and twelve years later, after establishing the correct basis, a company was created to make products that they can be proud of. Livestock is leisurely raised on wholly natural feed, basically cereals without saturated fats: corn, wheat and barley. This makes the pigs large and fat, with better made, more delicious meat, ensuring that all products are top- quality: this is the origin of our best raw material.
At La Hoguera we believe that combining tradition, technology and research is key to producing top quality foods
Our company is established and ever developing. In recent years, we have experienced growth in production, staff and range of products, and most of all, in quality and food safety, as well as our commitment to rural areas, the environment, health and the people of this land, our people.
We raise native breeds on our farms and cross them with the most prestigious breeds in the market (Duroc, Large- White, and Landrace). These crosses (hybrid strength) reach higher levels of improvement than those expected of their genetic inheritance and thus the animals are superior to thoroughbreds. Our facilities are ideally suited to the business. We give special attention to hygiene through the periodic cleaning of all areas (ceiling, walls, floors, etc.) and to perfect care and maintenance of the pig stalls.
Our farms' position, the drying process in our own installations, with technically advanced drying chambers using the traditional system, Soria's most appropriate climate and old- fashioned production methods ensure that La Hoguera's hams and sausages please the most demanding palates.
The farm produces 40,000 pigs per year with nine months of breeding, which results in a high quality raw material in level of fat infiltration, very close to that of IbeĢrico pigs (Duroc genetics).
Embutidos La Hoguera has invested in increasing its productive capacity and in upgrading processing procedures in order to raise the quality and food safety of all of its products, as well as to modernize its image both nationally and overseas.