Spain’s leading meat group, Grupo Vall Companys, a benchmark in white pork and poultry, is now betting on a premium product: Iberian pork
Since its foundation in 1956, Grupo Vall Companys has followed a steady and consistent path that has led it to become the number one food group in Spain and southern Europe. With family origins and its own production model based on process integration, the company has managed to grow as a meat industry leader, without ever abandoning its core values: commitment to quality, innovation, traceability, and respect for tradition.
Historically a leader in the white pork and poultry sectors, Grupo Vall Companys has taken in recent years a strategic step into the premium segment, with a firm commitment to Iberian pork. This is a natural evolution for a group that masters the integration of the entire value chain and seeks to respond to the new demands of international consumers.
Today, the group’s Iberian project relies on two key brands: Finura de Ibérico, focused on fresh pork, and La Joya, dedicated to cured ham and shoulder, both from cebo (farm-fed) and bellota (acorn-fed) pigs. Finura de Ibérico stands for animal welfare, quality, and freshness. Its fattening farms feature straw-bedded systems that raise comfort and animal health standards, in line with the most demanding European certifications. Its fresh meat is marketed both nationally and internationally, reaching markets such as Japan and South Korea.
Meanwhile, La Joya represents the excellence of cured Iberian ham. Originating in El Repilado, in the municipality of Jabugo (Huelva), the brand embodies the best of Spanish ham-making tradition, with an artisanal process where master ham-makers manually oversee the curing in historic cellars. The result is a high-end product, appreciated by specialist retailers, hospitality, and the international gourmet market.
The expansion of the Iberian project has been reinforced by the integration of a new meat plant in León, consolidating the group’s productive “Silver Route" that runs from north to south, spanning from the province of León to Huelva.
This structure includes a livestock integration company with partner farms in Castilla y León (for cebo Iberian), southern Extremadura, and northwest Andalusia (for bellota Iberian). Added to this are the Soto de la Vega meat plant (housing slaughter, cutting, and drying facilities), plus two additional curing sites located in Fuenterroble de Salvatierra (Salamanca) and El Repilado (Jabugo). Altogether, this allows the group to maintain full control over traceability and quality.
In 2024, more than 380,000 Iberian pigs were slaughtered, compared to 33,000 in 2017. This evolution combines tradition, innovation, and sustainability, consolidating Iberian pork as a strategic pillar within the group.
The group’s presence at ANUGA 2025 in Cologne is an opportunity to further strengthen its international leadership. At Hall 6.1, stand B069, as well as in the cured meats area (Hall 7.1, stand C020-D021), visitors will be able to discover firsthand the added value of Grupo Vall Companys’ Iberian products: a new premium dimension from the most important food group in southern Europe.
To the press compartment of JAMONES DURIBER, S.L.U
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