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.
