WELCOME TO SEL!
SEL is a family business with over 35 years of history, which is today a reference in the national agri-food sector, and an increasingly relevant agent in the international scene.
SEL is the only meat preparation and processing company based in Estremoz with double certification under the standards NP EN ISO 9001 (Preparation and Processing of Fresh and Frozen Meat: Pork (Black Pork, White Pork) and Ovine Species. Manufacture of Traditional Alentejo Sausages (Black Pork, White Pork) and other Sausages) with the health mark L-301. Labora has for over three decades owned the most modern facilities in the country, for processing meat products, we are specialists by tradition.
In 1984, Salsicharia Estremocense, SA began its activity. SEL is an innovative company, with double certification according to NP EN ISO 9001 and IFS FOOD standards , which offers selected top quality products as a guarantee of safe, balanced and healthy eating. Given the entrepreneurial dynamics, they have been awarded SME Leader status.
At SEL charcuterie is an art and, above all, a tradition, the focus is on product quality and process optimization that makes the whole transformation of this type of meat. They are specialists by tradition and their delicatessen is the most awarded in the market. Currently they have 130 employees who have at their disposal the most modern equipment to carry out their activity, and about 3,000 customers, spread over a radius of 350 km mostly in the south of the country.
The SEL pioneered the revival of black pork sausages Alentejo breed, has the highest quality in fresh, smoked and deep-frozen, which distributes throughout the Alto Alentejo and neighboring. With a performance of 2500 tons of fresh and ultra-frozen, 936000 tons of processed products with an annual turnover of 12 million euros.
As far as Black Pork / Alentejano Pork is concerned, it is fed on acorn in the Alentejo mount, having a juicy, tastier meat and a more intense aroma. Its fat is rich in oleic acid which contains characteristics similar to olive oil. It has nourishing properties and promotes cholesterol reduction.
In the interest of maintaining all “The Flavor of Alentejo Knowledge” and all the characteristics of a traditional product, as well as achieving better quality control, has led SEL to acquire quotas in the Alto Alentejo Regional Slaughterhouse , located in the beautiful village of Sousel and certified by Lloyd’s to ISO 9001.
At present, SEL owns 28% of the Alto Alentejo Regional Slaughterhouse, also known as MATSEL, and is responsible for all pig slaughter.
Very Recently, SEL- Salsicharia Estremocense has joined Singapore Taste Awards 2019 and won a gold medal in this competition:
Presunto VARANEGRA / Jamon VARANEGRA (iberico)
Awarded Gold by Singapore Newspaper
The Taste of Saber Alentejo, delicate traditional slow curing recipes in controlled microclimate. Natural low-salt cure ensures healthy products.
Ham obtained from the Black Field Pork Leg Created in Alentejo, which reveals an intense, cured and persistent aroma. With a greasy greasiness and a shiny ruby marbled appearance, this ham has a slightly salty and slightly acidic flavor.
Ham obtained from the Black Field Pork Leg Created in Alentejo, which reveals an intense, cured and persistent aroma. With a greasy greasiness and a shiny ruby marbled appearance, this ham has a slightly salty and slightly acidic flavor.
The Taste of Saber Alentejo, delicate traditional slow curing recipes in controlled microclimate. Natural low-salt cure ensures healthy products.
PAIO DO LOMBO PORCO ALENTEJANO (IBÉRICO)
Awarded Gold by Singapore Newspaper
“Considered a “Noble” product, Paio de Lombo is a product alongside Ham, with an intense aroma, with a smooth texture, little fibrous and a streak of intramuscular fat attached to the meat, giving it an incomparable tenderness. Which reveal themselves in a slightly salty and slightly acidic flavor. In natural casing. It should open 30 minutes before consuming.
Ingredients: Field Black Pork Loin (91%), Water, Salt, Garlic, Chili Paste, (Preservatives: Sodium Nitrite and Potassium Nitrate), (Antioxidants: L-Ascorbic Acid, Sodium L-Ascorbate, sodium citrate), paprika.
Filled in artificial casing. Cured with holm wood in traditional smokehouse.
Storage: Store at temperatures not above 18ºC.
Directions for use: It is consumed as presented.
Presentation: Unit, vacuum packed.
Average Weight (un) : 0.285 Kg
Validity: 365 days
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