As a benchmark brand in fuet, Casademont has developed a range of fuet with natural ingredients in line with the trend among consumers to seek new and intense flavours. The new range of fuets with natural ingredients is introducing a new gastronomic concept into the food sector.

Combining figs, Cabrales cheese and green pepper with Casademont’s crafted fuet is an innovative initiative, a result of the company’s constant advances in technology and innovation. With this launch, the company is recovering its ability to be the leader in fuet, something which has characterised the company for over 40 years.

Casademont is a company very concerned with improving production and design conditions for new processes and products. That is why innovation is one of the cornerstones of the way the company will be in years to come.

As far as the renewal of processes is concerned, work has been done on redesigning the departments and industrial areas, in order to create an efficient and effective centre of the first order. An optimum internal information circuit has been generated for everyday work, from the entry of raw materials into the factory to the sale of the processed product.

The aim of the investment scheduled up to 2011 is to improve the industrial process. That is why Casademont has formed alliances with suppliers in order to progress in innovation in the production process.

A good example of the company’s leading position with regard to technological renewal applied to production can be seen in the latest-generation automatic robotised loading equipment in the sliced charcuterie product lines, a revolutionary system which provides great versatility and is at the forefront in its field.

With regard to the product, Casademont constantly adapts its products to market and consumer trends. Accordingly, in 2007 Casademont’s new Health range was launched. A range of products fully in line with the consumer’s main concerns. A new, more modern and attractive image, with very eye-catching lines and presented in very thin slices. A range of products which help consumers to control their weight, blood pressure, etc. has also been introduced. These products are Low-salt Cooked Ham, Low-fat Turkey and Turkey with Fibre and Omega 3.

The innovation does not end there. As a benchmark brand in fuet, Casademont has created an innovative range of fuet with natural ingredients in line with the consumer trends to seek new and intense flavours. The new range of fuets with natural ingredients is introducing a new gastronomic concept into the food sector.

With appropriate professionalisation in management and its commitment to the RD&I path, Casademont has an exciting future ahead of it, underlined by its distinguishing features of quality, health and respect for the environment.

These are the bases of a business that arose from a small workshop in the 1950s, and which since then has never ceased to promote meat.

Research

Closely linked to innovation, and also a product of Casademont’s alliance with other companies and institutions, another typical facet of the company is emerging. This other distinctive field is research.

Casademont has a research department with its own know-how, which is committed to external collaboration with institutions such as the IRTA (Food Industry Research and Technology Institute) and the UdG (University of Girona) for specific research projects.

The clearest example of this is its participation in a project with the aforementioned IRTA under the umbrella of a CENIT (Strategic National Consortium in Technological Research).

Having reached the halfway point in the development of the Strategic Plan and with a view to 2011, Casademont is taking a firm step forward towards reconversion as a company for the future, a company that knows how to use the essence and tradition of a family and artisan business, but which does not ignore its status as a large company, which is a leader in its sector and a benchmark for many consumers. With appropriate professionalisation of management and its commitment to R&D, Casademont has an exciting future ahead of it, underlined by distinguishing features such as quality, health and respect for the environment. These are the bases of a business that arose from a small workshop in the 1950s, and which this then has never ceased to promote meat