Firm commitment to healthy food

INDEX

OUR MISSION

HISTORY

OUR POLICY

QUALITY

INNOVATING OUR PRODUCTS AND PROCESSES

ERRE DE VIC TODAY

Healthy cuisine

OUR MISSION

Healthy cuisine

FINE CUISINE

Food products of supreme quality that are natural, healthy and delicious

QUALITY

In the ingredients. Perceivable and tangible quality that has been certified as beneficial to consumer health.

ENVIRONMENT

Respected in all our processes and locations.

OUR MISSION

Healthy cuisine

OUR PEOPLE

We respect, listen, and motivate our staff so as to convert their professionalism and experience into quality.

SERVICE

We serve our customers and consumers across the region through a motivated and professional staff with a commitment to healthy, quality food production.

HISTORY

Healthy cuisine

A PASSION FOR HEALTHY FOOD PRODUCTION

The company was founded in 1952 by José Vilacís Argila in Vic, a region with a proven culinary heritage and a deeply-rooted tradition of swine-raising that ensures the finest possible ingredients and foodstuffs.

HISTORY

Healthy cuisine

ACCA FOUNDER

Such passion and devotion led the company to become one of the founding members of ACCA, the Catalan Association of Food Science, holding conferences on health and nutrition whose aim lies in transmitting its profound knowledge on healthy food production. 

HISTORY

Healthy cuisine

COMMITMENT TO THE FUTURE

Today, José Vilacís’s initiative to making the finest quality food products possible has been continued by three of his children: Ramon, Jordi and Nuria.

The values their father passed on, plus their professionalism and neverending innovation, drive them to continually strive forward.

OUR POLICY

Healthy cuisine

THE CRAFTSMANSHIP OF FRESHNESS

We work with whole pieces that have been boned, defatted and de-nerved in a completely manual process using traditional methods.

This process is one that does not alter the quality or properties of the

fresh meat.

OUR POLICY

Healthy cuisine

NATURAL PROCESSES

We prepare our brine with the exact injection percentage to highlight qualities such as texture and aroma without modifying the identifying characteristics of each type of fresh meat.

Thanks to the right amount of rubbing and time taken to marinate and rest in refrigeration, we obtain the color, aroma and natural flavor that make each piece

unique. 

OUR POLICY

Healthy cuisine

THE VALUE OF ORIGIN

Faithful to our origins, we place our efforts in raising pigs on natural farms.

We prefer to raise our animals slowly in order to guarantee their meat has a higher quality, yielding prime cuts that are 97% fat-free and have more protein, flavor and texture.

QUALITY

Healthy cuisine

PERCEIVABLE QUALITY

This is guaranteed by the careful genetic selection of each animal.

We use a slow production process. The meat and brine interact for a minimum of 5 to 6 days, marinating in a temperature-controlled refrigerator where its color, aroma and taste emerge naturally without having add anything at all.

QUALITY

Healthy cuisine

TANGIBLE QUALITY

The pleasure of eating healthily without relinquishing the meat’s own natural flavor and texture brings us high-quality and nutritious proteins, B vitamins, and minerals such as zinc, phosphorus, sodium, potassium and iron.

We also prepare lightly-broiled Chicken Breast and Turkey Thighs, plus Pork and Turkey Frankfurters, always produced

using the same 100% natural method. 

QUALITY

Healthy cuisine

CERTIFIED QUALITY

Our products are allergen-free and we also offer a line of ecological products with CCPAE and A Plus certification.

We also count on the support of professionals in the cold meats sector who day in and day out request our butchering services and sell our products at their prestigious delis or shops as a true reference of local produce.

INNOVATING OUR PRODUCTS

Healthy cuisine

ONGOING IMPROVEMENT

We have set out to improve and innovate our product line so as to make it better suited to the demands of the most exigent customers, thus guaranteeing the satisfaction of eating healthily without the final consumer having to forego a most exquisite and elegant presentation on their table.

Healthy cuisine

QUALITY PACKAGING

To achieve this we are currently designing new packaging for retail shelf products and employing high-pressure technology to seal in the quality of our products, as they use no preservatives whatsoever.

INNOVATING OUR PRODUCTS

Healthy cuisine

THE SPIRIT OF IMPROVEMENT

Project to make improvements to the Vic production center.

Effectively using of energy (for better performance and respect towards the environment).

Our new production processes reduce the physical effort required by our operators, yet they always maintain the manual processes that give added value to our products.

INNOVATING THE PROCESS

Healthy cuisine

RESPECTFUL PACKAGING

We have opted for packaging that respects both our product and the environment.

For retail shelf products, we offer a range of presentations and our traditional cooked and cured canned ham: the properties it receives by being cooked in bain Marie and cooled in the very same can accentuates the meat’s own flavor, texture and aroma.

The easy-open cans are simple to stack and store.

INNOVATING THE PROCESS

ERRE DE VIC TODAY

Healthy cuisine

THE HOMEMADE GOURMET

We have opted to position our products in the domestic market and overseas to respond to the demand for quality products from top-end specialty shops and delis.

HEALTHY CUISINE The pleasure of good, healthy eating.

www.erredevic.com

www.erredevic.com

HEALTHY CUISINE The pleasure of good, healthy eating.