At Subirats - Deboned and Sliced (Jamones Centelles S.L.U.) we are specialists in drying, deboning and molding of hams as well as in slicing charcuterie, both cured and cold meat. Our plants are located in the Osona region, a territory with a long swine tradition and privileged environment for dry hams. We are a company of customized treatment and we prioritize the quality and versatility of the service we offer. We firmly believe that the quality in the process means quality in the product.
We have plants equipped with the latest technological advances to guarantee the efficiency and quality of the processes. We have 2 dryers with capacity for 400,000 hams and a deboning, molding and slicing plant that provides to companies and distributors throughout Europe.
We perform an artisanal and natural salty where the characteristic color, flavor and aroma of our hams begins to be fixed. Then, we carry out a progressive drying process of up to 12 months, with controlled temperature and humidity, during which the fat infiltrates into the pieces naturally. We salt in an artesanal way more than 7,000 hams weekly in our facilities with capacity for 400,000 hams. All of this under strict quality control and traceability. We guarantee loss in weight per piece, not per lot.
We have the most innovative lines in Europe for deboning dry cured hams. Once the optimal curation is achieved, we debone the pieces getting up to 5% more profit in the slicing process. We are committed to the highest quality of the process with a manual deboning of the hams, one by one, and with a double polishing of the pieces.
Our stainless steel molds allow us to give uniformity and perfection to the blocks, reducing losses practically to zero. We model impeccable products, tailored to each client.
We manually debone and custom mold more than 1,000,000 hams per year
We slice all kinds of hams, cured and cold meats. We have 3 cutting lines of last generation, efficient and high speed (up to 2,000 cuts per minute). We adapt the cut to the needs of each client, with weights from 40 g to 1,000 g, and we vacuum pack in online thermoforming systems. Our certifications guarantee the quality, hygiene and exceptional safety of our processes.
SAME WEIGHT, LESS WASTE
Our commitment and desire for innovation has led us to reduce plastic packaging by 30%. At Subirats - Deboned and Sliced we have various format labelers.
We have a great capacity for handling, logistics, and export. Our plants are strategically communicated and allows us to offer agile logistics and great response capacity.
Over 25 years of experience
Our story begins in 1926 when Jaume Subirats and his wife Maria opened a grocery store. Over the years, the business resulted in three butcher shops run by their three sons.
In 1978, Jaume Subirats, founder's grandson, joined the three brothers under the initials SSS, creating the charcuterie company Embutidos Subirats; a family business group that, for three generations, has perfected the elaboration of charcuterie products to the present day.
In 1979, in Hostalets de Balenyà, the ham dryer was born that would later lead to Jamones Centelles; the same name that the deboning and molding plant took. Nowadays, our company is known for Subirats - Deboned and Sliced : we are the sum of experience and effort, of tradition and innovation, which place us as references of the sector in southern Europe.