Casademont improves energy efficiency with the support of the IDAE and ERDF funds.

Girona, 17 January 2019. Casademont, leading producer of fuets and charcuterie for 60 years, has remodelled the wastewater treatment plant (WWTP) of its production site in Bonmatí-Sant Gregori, making a commitment to energy efficiency in industry.

This project was carried out as part of the first round (2015) of the Grants Programme for Energy Efficiency Actions – SMEs and Large Companies in the Industrial Sector, managed by the Spanish Institute for Energy Diversification and Saving (IDAE) and funded by the National Energy Efficiency Fund (FNEE) and ERDF funds.

The remodelling project focused primarily on the renewal of the aeration and agitation system of the wastewater treatment plant, which required an eligible investment of €177,170.00, of which the grants programme has funded €40,759.08, more than 20%.

As a result, the consumption of Casademont’s WWTP has dropped by around 670 MWh/year (80%), which translates into savings of more than €62,000/year, in line with the European and global trend towards energy-saving.

About Casademont http://www.casademont.com

Casademont has led the market in the production of fuets and charcuterie for 60 years. Based in Bonmatí (Girona) and with two production sites in Girona, Casademont combines the tradition of four generations of butchers and cutting-edge technology in the industry to offer consumers high quality meat products.

The company’s R&D investment has allowed it to design new and unconventional products, flavours and combinations, such as fuet with fig or Cabrales cheese and a variety of cold meats specially designed for those with food allergies, in addition to fuet, the flagship product of Casademont. This constant innovation in processes and products, the quality of its products, the management team and the company’s fuet tradition have allowed Casademont to establish itself as a benchmark in the charcuterie industry worldwide.

With a production capacity of 25,000 tonnes of cured and cooked sliced cold meats and hams, the company’s annual sales outside the Spanish market amount to 55% of its production.

When it comes to offering a select gastronomic product, the chef’s technique and recipes are clearly not the only key factors. The quality of the ingredients plays a vital role in the culinary category of the final dish.

The same applies to the production of cold meats.

For a cold meat to be considered high quality, it must not only be prepared with maximum health and hygiene guarantees and an artisanal production method maximising the nutritional value of the product. Select cold meats are always made with the finest raw materials.

At Casademont, the latest development in this regard is our Reserva Familiarange, now produced using Duroc pork. The goal is to elevate further the organoleptic properties, flavours, aromas and textures in all Casademont Reserva Familia cold meats.

The reasons for choosing the DUROC breed of pig for the Casademont Reserva Familia range are:

With the introduction of the DUROC breed of pig to the Casademont Reserva Familia range, we are strengthening our commitment to using the finest products and best techniques in cold-meat preparation.

At Casademont, we know how to combine innovation with culinary tradition.

The result is tender and tasty cold meats with an unparalleled taste. Authentic gourmet cold meats.

Post based on the article “Trazabilidad en el ciclo de producción porcina” (Pork Production Cycle Traceability), published on 2 October 2018 by INTERPORC:


Nowadays, few factors are left to chance in modern animal husbandry that are not meticulously recorded.
In food production, especially production in the pig industry, there is a control system in place to monitor the evolution of a product at every stage.
This process of product control and recording is known as traceability. Traceability offers several advantages in pork production:
1. It means that we can be fully effective when we identify and resolve a potential problem with product quality.
2. It allows meticulous implementation of our transparency commitment with the client.
3. It allows us to ensure strict compliance with regulations.
Traceability is a cross-cutting system that covers every stage of production and processing.
It starts with the control of raw materials (such as feed, additives, medicines, etc.).
At the breeding stage, each animal is carefully identified, either individually or by what are known as lots. The farm of origin is recorded, together with the genetics, medical history, etc. In the slaughterhouse, the animals can also be divided according to diet and how they are handled at the breeding farm, for example. This means that animals identified differently do not mix at any stage of the process.
Traceability does not end at the slaughterhouse; on the contrary, the complexity increases in the cutting plant and during the subsequent processing of the end product.
Traceability is implemented in all pork production companies. However, the level of traceability is up to the individual company and is consistent with its trade and quality policy.
At Casademont and Costa group, traceability is an essential part of our quality guarantee and a crucial element in our production of select cut meats.

If there is one thing that affects people across the board after the Christmas holidays it is the feeling of having eaten too much.

The traditional dishes of this time of year, along with the number of days off that encourage getting together and celebrating, means that the Christmas holidays are a time of excess in themselves.

To top it all, more and more celebrations are being added to the calendar; as if Christmas Day, New Year and the Epiphany weren’t enough, many homes also celebrate Christmas Eve, Boxing Day, New Year’s Day or the increasingly popular corporate Christmas dinners.

In January, as the holiday period comes to an end, besides going to the gym and quitting smoking, the most common new year’s resolution is to get back into a healthy routine for lunches and dinners.

Lean cold meats are a key addition to any diet. They are high in protein, minerals and vitamins and have a reduced carbohydrate and fat content.

Want to know which varieties of lean cold meats Casademont offers for the post-party season?

Casademont boiled ham – The cold meat par excellence in low-fat and soft diets. It is high in protein and low in fat. It is also a source of B vitamins: B3, K, B4 and B1.

Low-sodium Casademont boiled ham – The recommended daily salt intake is 5 grams. Low-sodium ham is the ideal option for those looking to reduce their consumption of this condiment. It is particularly suitable for people with hypertension or at risk from cardiovascular disease.

Casademont turkey – The cold meat of the moment among those looking to watch their weight without sacrificing flavour. Around 75% of its composition is water. It also contains valuable protein and minerals such as potassium, zinc, magnesium or phosphorus. And it contains B vitamins, such as B6 and B12.

Casademont turkey mortadella – The classic Italian cold meat with a twist; this version of Casademont’s mortadella is made with turkey meat. With all the nutritional properties of turkey and the smooth and intense flavour characteristic of mortadella.

Want to serve original hors d’oeuvres at your Christmas party? Looking to impress your guests with some traditional appetisers?

Casademont’s Summum range of cold meats is a collection especially designed for surprising. Traditional cold meats paired with delicious condiments that make real gourmet treats.

Introducing Casademont’s Summum range:

Summum fuet – Black pepper fuet, Paprika fuet, Herb fuet, Fuet with garlic, Fuet with onion and Fuet with tomato. The classic cold meat served with traditional condiments of Iberian cuisine.

Summum Mini Fuet – Mini fuet with Cabrales cheese, Mini fuet with figs, Mini fuet with green pepper and the Classic mini fuet. Try them with cheese and crackers to maximise the intensity of their flavours.

Summum Fuetis – Green pepper Fuetis, Fig Fuetis, Classic Fuetis and Chorizo Fuetis. Easy-open package, ready for eating. In a small format, perfect for snacking.

Summum Turkey – Turkey with truffle, Turkey with olives and Turkey with pistachio nuts. Slices of lean cold meats in a select tasting range.

Summum chorizo and salchichón – Chorizo Extra, Pamplona Chorizo and Salchichón. The most classic cold meats slow cured for depth of flavour.

Summum Tapas – Tapas combinations featuring exquisite chorizos, salchichón and serrano ham. Ready sliced assortments of cold meats so that preparing your own cold meats platter is now easier than ever.

Casademont Summum combines the finest artisanal cold-meat preparation with original and enticing delicatessen flavours.

Reinvent your dishes and tapas with the most original cold meats and season your meals this holiday season and for any special event with premium traditional charcuterie.

There are no nutrients in cold meats – false!

– At Casademont, we love to harp on about the nutritional benefits of cold meats. And it’s no wonder! These foods are rich in high quality proteins, which also provide a wide range of vitamins and minerals, such as iron, zinc, calcium, phosphorus, magnesium, potassium and B vitamins. All these nutrients contribute to the proper functioning of our bodies and are a source energy at every stage of growth.

Cold meats contain gluten and lactose – False!

Some cold meat brands use additives that contain gluten. But Casademont is making a conscious move towards allergen-free production. Casademont cold meats are completely free of gluten and traces! 
Lactose is another common additive that can cause intolerance in some people. This is why some of Casademont’s cold meats are lactose-free (for example, its unsliced cooked cold meats). Casademont’s cooked and sliced cold meats also do not contain lactose but they may contain traces of it. In any event, we always recommend checking product labels.

 Cold meats are bad for our health – False!

Some people think that cold meats are bad for our health; they hold the belief that all cold meats are high in fat and highly processed. These ideas are the result of generalisation. There are many different kinds of cold meats, with varied ingredients and methods of preparation. Chorizo, for example, has a high fat content, while turkey is a lean cold meat. Fuet, on the other hand is a cured cold meat, while mortadella and boiled ham are cooked. 
It is certain that processed meats can contain preservatives such as nitrites and nitrates, which, when consumed to excess, may have harmful effects on health. 
However, the food industry engaged in the production of cold meats is always required to comply with the maximum limits set by international health agencies. 
As the saying goes: any food can be harmful if consumed to excess. The key to enjoying food is to consume everything in moderation.

 Cold meats are bad for our health – False!

Traditionally, cold meats were a way to preserve the meat obtained from the slaughter all year round. While some types of cold meats do use up most of the animal, this does not mean that these parts are scraps. Every part of the animal used has an advantage or nutritional value in itself. 
When we choose a brand like Casademont, the artisanal know-how and the quality and traceability of all production processes and ingredients are fully guaranteed.

Now that the summer holidays and their excesses are far behind us, it’s time to face the routine again and, for many, that means back to the gym and working out. At Casademont, we know that the keys to healthy living are basically a healthy diet and physical exercise. So, today, we offer a few tips on making the return to the gym that little bit more bearable.

1. Don’t rush into it

When you haven’t done any exercise for a while, you need to get your body used to training again, because you are in worse shape than you were before you started your holidays. For example, when you are lifting weights, do not try to force your muscles; start off slowly to avoid injury.

2. Stretches and warm-ups

It is essential to stretch and warm up the muscles before starting your fitness routine, given that they are in a relaxed state. To avoid injuring yourself, it is essential to prepare them for physical exertion and not to force them. This is the most important part of the training because your circulation gets going at this stage and the fibres are prepared for the physical effort of exercise.

3. Don’t overdo it

Every training session should offer a little physical challenge but it must always be tailored to the capabilities and limits of your body. Change and improvement needs to be progressive and routine. Always put the health and safety of your muscles and joints first. Be patient. If you are consistent, you’ll see improvements in your body!

4. Get hydrated

When we exercise continuously over time, our body loses more water than it can produce, which leads to dehydration. This is why it is so important to hydrate before, during and after workouts to replenish the water that your body has lost as sweat.

5. Enjoy yourself

Even though we all know that physical exercise requires sweat and sacrifice, never lose sight of the fact that it is something we do for our own enjoyment or as a group and to feel better about ourselves. While it does require perseverance and effort to get results, remember that if you don’t go one day, it should not feel like an obligation. Set yourself a goal and work towards it gradually by combining it with lots of other hobbies!

World football has given us some memorable moments.
In 1986, Maradona scored what has been dubbed the ‘ Goal of the Century’ in a match played against the England side.
Zinedine Zidane was awarded a red card for the first time in his career, after a controversial headbutt to Marco Materazzi. The year was 2006 and the World Cup was being played in Germany.
In the year in which Spanish football said goodbye to Andrés Iniesta, nobody can forget the goal that crowned La Roja winner of the 2010 World Cup, a goal so celebrated that it is said to have increased the birth rate by 45%.

As someone once said: “Life is what happens between one world cup and the next”.
Those of us among us who love football know only too well. In June and July 2018, there should be no weddings or family celebrations, no surprise romantic trips away… Can you imagine having to watch a goal like Iniesta’s on catch-up?

At Casademont, we are committed to making things easy for football fans. Our new range of Fuetis healthy snacks is all the equipment you need to watch the World Cup. An original, tasty snack, perfect for sharing.

You can also play with us and win 100 euros every day with our winning moment promotion.

This 2018 World Cup, play to win with Casademont Fuetis.

In 1956, Jaume Casademont opened a small workshop to produce select cold meats in the family charcuterie tradition.
Fifty years on, the company now has two production sites (for cold meats and for serrano ham) with a floor area of 40,000 m2.

Its strong production capacity and commitment to innovation and exports have made it a leading name in traditional charcuterie production.
In August 2018, Casademont celebrates over 60 years of history by becoming part of the Costa Food Group, a holding company that integrates every phase of production; from feed manufacture to the processing of select cold meats.
The Group’s figures can be summarised as more than 4 million kg of feed per day, more than 600 breeding farms and more than 25,000 tonnes of cold meats per year. All exported to 107 countries worldwide.

People are our most important asset. Our activity is guided by the satisfaction and well-being of all our staff. The Group has a workforce of 1,200 employees and a further 1,800 integrated staff members.
Our philosophy has always focused on consumer needs, with a firm commitment to social and personal awareness and respect for the environment. This is the source of our motivation as we strive to meet your needs day in, day out.

Review based on the article Carne de cerdo y salud, (“Pork and Health”) published on 25 June 2018 by INTERPORC

Consumers will have heard talk at some point of the different properties of red meat and white meat.

It is said that white meat is low in purines and has less cholesterol, both of which are very beneficial to the overall health of our metabolism.

Red meat, on the other hand, gives us iron, which is beneficial for combating deficiencies like anaemia, especially if accompanied by folic acid, zinc and proteins, which promote the body’s use of this mineral.

Looking at their benefits, one thing is clear: Both have valuable characteristics and contributions to health. So how do we know what kinds of meat are white meat and which are classed as red meat?

There are several criteria for classifying meat into one category or another. One of these considers red meat to be any with a high myoglobin and haemoglobin content. Another widely used parameter is total saturated fat and cholesterol content.

According to WHO (World Health Organization), the yardstick is that meat from mammals is red.

These parameters can create ambiguity with meats like pork. Pork has characteristics that put it in both categories.

In fact, some laws and agencies class it as white or red meat depending on the age of the animal and type of cut.

Is there any point continuing to highlight the benefits and contraindications of red or white meat, if the classification can be so variable?

The latest scientific publications echo this paradigm shift. New studies on health and food safety analyse the impact of each meat product according to the species it comes from and its total and saturated fat content, rather than whether it is red or white.

These recent studies conclude that there is no direct relationship between the consumption of unprocessed meat, from any source, and increased mortality, whether through cardiovascular disease, cancer or any other disease.

Pork is a healthy and very versatile choice with a wide range of properties depending on the type of cut and age of the animal. It is the food of animal origin with the highest vitamin B1 content. It is also rich in monounsaturated fats and oleic acid, helping to maintain adequate HDL cholesterol levels.