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.

2004/2007 A New Image

In 2004, SEL invested in a new image and adopted a quality policy focused on customers, offering products and services to meet their needs. A building for the frozen food line was constructed and plans were made to enlarge the drying chambers for a better finishing of products.

In the meantime, IAPMEI named the company a Leader SME in recognition of its status as one of the most competitive companies in the country.

In the interest of maintaining "The Taste of the Alentejo", the characteristics of traditional products and improved quality control, Salsicharia Estremocense acquired shares in the Regional Slaughterhouse of the Alto Alentejo, located in the beautiful village of Sousel and certified by Lloyd's according to ISO 9001. SEL currently owns 28% of the Alto Alentejo Regional Slaughterhouse, also known as MATSEL, and oversees all the slaughtering of pigs.

2008/2011 Recognition

Contrary to market trends, SEL has been one of the few companies to grow in the sector since 2000.

In 2008 the company competed for the "Flavour of the Year" with three products and won 1st prize with all three. It also won recognition as a leading small and medium enterprise.

Traditional black pork products Paio Tradicional, Chourição and Chouriço Grosso were recognised by consumers as the best charcuterie of 2008. SEL took a strategic commercial decision to compete only every two years and competed again for "Flavour of the Year 2010" in 2009. Consumers once again identified SEL's charcuterie as having the highest quality.

In 2010 Paio de Lombo, Paio do Cachaço and Chourição Light were awarded "Flavour of the Year".

2012/2016 A Growing Company

In 2012, SEL was ranked among the top 40 most competitive and dynamic companies in the food sector (meat products) and is among the largest 1000 Portuguese companies overall.

In the course of the same year, it won the "Flavour of the Year" award for its Chouriço de Carne Porco, Chouriço de Carne Porco Preto and Chourição de Alho e Sal, as well as for its fresh products Black Pork Strips with pineapple and Traditional Pork Steak.

At the beginning of the same year, SEL started a project to expand its facilities as the existing ones were unable to meet production needs and consumer demand for SEL products. This expansion consisted of increasing the number of drying chambers, increasing the production area both on the ground floor and on the upper floor, and creating a half cellar for ageing charcuterie in a natural environment.

With the expansion of the facilities and a leading position in the Alentejo region, SEL consolidated its position both nationally and internationally, widening its market horizons and gaining a presence in almost all customer segments in Portugal with its 3 brands (Topo da Torre, SEL and Varanegra) and gaining a presence in external markets on several continents.

For the future, SEL plans to continue the growth, market development and reinforcement of its brands, based on the same strategic axes.

An R&D office has been established to help respond to changes in consumer habits and needs.

We have gained a licence to process beef from one of the most reputable breeds on the market, the Limousin.

SEL invests in self-sustainability and takes advantage of natural resources. It has invested in renewable energy systems such as rainwater deposits, solar panels for water heating, photovoltaic panels for energy production, a waste water treatment plant (WWTP) and electric cars for the commercial/sales team.

In 2016, SEL again won the "Flavour of the Year".

Recognition of the company grew and we redoubled our commitment to fresh and healthy products and to the uncompromising drive for their organoleptic quality.

2017 to the present day

Internationalisation

As a leading company in the traditional charcuterie market, SEL has implemented the tradition of Portuguese charcuterie at a national level, providing both tradition and innovation adapted to the demands of consumers in foreign markets. For this, the company relies on its long experience in national gastronomy.

For several years, consumers have recognised SEL's quality and experience.

SEL's first exports began in the midst of the economic crisis of 2012 to those Portuguese emigrants who left their homeland with deep roots and fond memories. Consumers who felt Saudade for their country of origin, a uniquely Portuguese word that is difficult to translate, but which roughly means "longing" or "yearning". SEL thus began to expand its values. Portuguese tradition, Portuguese flavour.

A profoundly Portuguese heritage.

Today, the IFS Food certification guarantees that our products meet the highest quality standards required by the European Union and beyond.

As a brand of reference in Portuguese gastronomic culture, SEL is present in more than 16 countries over 4 continents.