From Montseny to your table
Our company is located in the Montseny Natural Park, a biosphere reserve.
Nestled between the mountains and the sea, Osona is an ideal county for the production of cured sausages. The atmospheric and weather conditions of the area make it suitable for the production of pork products such as the traditional “Llonganissa de Vic” (dry-cured Vic sausage), which holds the Protected Geographical Indication (PGI) quality seal of the European Union.
The company was founded in 1946 in a pork butcher’s in Centelles (Osona). Over time, the establishment made a name for itself with its artisanal products, which became increasingly popular.
In 2007, a new plant was opened in Seva with a surface area of 6,000 m2, a pioneering facility in the sector for sulphite-free production, with a cutting-edge production system to improve quality and guarantee food safety.
The company became consolidated under the new brand name of Splendid Foods, extending its facilities to 10,000 m2 and investing heavily in new technology for its production lines, thus increasing its production capacity and broadening its product range.
R & D & I
Splendid LAB is a new initiative set up by Splendid Foods in order to continue to innovate in the research and development of new products, such as the innovative Fuet Zero, made from meat not subjected to antibiotic treatments.
This innovative spirit applies to every area of the company, which invests in production processes to improve energy efficiency and implements highly innovative projects such as Embot-It’s, aimed at improving the curing process through the advanced analysis of Big Data using artificial intelligence systems.
All the production processes at Can Duran are subject to strict quality controls, certified by the IFS (International Food Standard) and BRC (British Retail Consortium) quality assurance standards. Can Duran also holds the “Llonganissa de Vic” (dry-cured Vic sausage) Protected Geographical Indication (PGI) quality seal of the European Union.