Historia
Discover our trajectory from the origins to the present day.
THE BEGINNINGS
Foundation in La Vall de Bianya
1947
Esteban Espuña's adventure began with the production of fuets and sausages, with unique and artisanal recipes, in a farmhouse in the Garrotxa region, in La Vall de Bianya.
Transfer to Olot
1949
The good reception of its products allowed the company to move to Olot, where it expanded its product range with the production of cooked products.
Multiproduct Plant
1960
The company begins to lay its foundations and inaugurates its first own factory, the current Multiproduct plant in Olot, where today the headquarters are located.
New stage
1968
The time has come to start producing cured ham thanks to the acquisition of the company Gou Terrades, in Olot. In addition to the production of chorizo sausages.
GROWTH
Generational change
1975
The second generation Espuña arrives to the management of the company, Xavier Espuña, making sure to maintain the tradition in the elaboration of traditional sausages.
Exploring lines of business
1978
With an eye on tradition and innovation, the first sausages for Free Service are produced on a fixed weight basis, such as Kicón.
Development of sliced products
1989
The growth of our portfolio involves the remodeling of Multiproduct facilities in Olot. Pioneers in offering sliced sausages and cured ham.
Certification processes
1992
The road to international sales involves becoming certified at European level in order to start intra-EU trade.
New territories
1999
International growth allowed us to cross the Atlantic with the construction of a Multiproduct plant in Pergamino (Argentina). At the same time, we incorporated the first "high pressure pasteurization" installation that we applied to cooked ham. It is the first line installed in the meat sector worldwide.
PRESENT
New production plant
2005
With the new factory in Utrillas (Teruel), there are now four Espuña slicing and cured ham plants throughout the country.
Innovation
2011
Always attentive to consumer needs, we launched a new product that became Product of the Year: Cañitas.
Acquisition of the plant in La Pobla de Lillet
2015
Plant specialized in the production of cured toppings that guarantees the growing needs of production capacity.
Expanding frontiers in the U.S.
2016
The sale of the Pergamino plant (Argentina) allows the acquisition of a plant in the USA (Gloverville).
Generational change
2019
Esteve Espuña, third generation Espuña, enters to lead the company, continuing in the wake of his father. Upon his arrival, a new look towards sustainability is sought, introducing a packaging -80% plastic. In addition to the launch of Vegan products, adapted to new trends and consumer needs.
Looking to the future
2024
The Espuña family maintains ownership and continues to oversee operations. Espuña has state-of-the-art facilities that serve customers from all over the world, offering authentic experience in their charcuterie products.