SEL – Salsicharia Estremocense Limitada invested 1.5 million euros in the construction of a new meat processing unit in Estremoz. “SEL has moved forward with the creation of a slicing unit, the project was carried out near the company SEL in the city of Estremoz, Alentejo, an investment of 1.5 million euros”, the company announced in a statement.
With this commitment to the sliced charcuterie, “the goal is to adapt to new market and consumer trends, to present its product in various formats”. It is part of a strategy to diversify the company’s business.
The company, which started its activity in 1984, claims to be a national pioneer in the introduction of traditional charcuterie in sliced format. “The company, known for its charcuterie of black pork and Varanegra ham, produces around 25 thousand kilograms of charcuterie per week, [and] found a more comfortable and economical way of getting its products to consumers”, as said in the statement.
With an annual production of 2,500 tonnes of fresh and frozen food and 936,000 tonnes of processed pork, SEL has an average turnover of around 12 million euros per year.
It currently has 130 employees “who have the most modern equipment at their disposal for the exercise of their activity, and about three thousand customers, distributed over a radius of 350 kilometers, mostly in the South of the country”.