Our Story 1984/1987 The Beginning of our Story In 1980, an irreverent young man acquired a basic business unit of around 150 m² and began to sell his products in a tiny family-run establishment in the Estremoz market. This is how Salsicharia Estremocense, Lda. was born. While this small unit located in Rua de Sāo Pedro in the centre of Estremoz initially had only three workers, it gradually outgrew its capacity to satisfy the growing number of customers attracted by the high quality of its products.
1988/1999 First Steps Towards Success In the 1980s, the market underwent profound changes. Legislation required major refurbishments to the infrastructure of small units. The young entrepreneur thus constructed new 1000 m² facilities and, in 1988, moved to where the company remains today with state-of-the-art equipment. While SEL was capable of meeting its customers' needs up to the mid-1990s, constant growth in demand for its products made expanding and modernising infrastructure and equipment necessary. Today the company facilities consist of a 3500 m² covered area.
2000/2003 Certification Process In 2000, the company completed the quality certification process for the NP EN ISO 9002 standard. After several audits, on 18 March 2004 the transition process from certification to NP EN ISO 9001:2000 was concluded. Following further audits in 2006 and 2009, SEL continues to meet the requirements of the standard for the preparation and processing of fresh and frozen pork and sheep meat and the manufacture of traditional Alentejo charcuterie.
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