1964
Foundation of Sant Dalmai in a small butcher shop
1969
Factory construction
1973
1st enlargement of the factory
1975
Establishment of the first distribution company of the group in Barcelona
1993
New lines of business start operating: Iberjam, producing cured meat products, and Quelac, trading with cheeses from Spain and other European countries
2000
2nd enlargement of the factory
2013
Export beginning
2014
50th Anniversary
2017
3rd enlargement of the factory
2018
Merger of all business units under Sant Dalmai S.A.U.
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Tradition & Innovation
since 1964
The operation of our factory requires large amounts of energy every day. Sant Dalmai looks for energy efficiency from the planning of processes and machinery. In addition, our electricity supplier uses 100% electricity from renewable sources, and we have begun the installation of photovoltaic panels to generate sustainably part of the energy that we consume.
In the meat industry we also need to generate steam to be able to cook the products we make, apart from sanitizing the installations every day. For many years now, as a fuel for steam generating boilers, we have been prioritizing the consumption of biomass over fossil fuels.
The biomass we consume is wood chips: wood from the clearing of forests, which is cut into small pieces and used as boiler fuel.
Our supplier has PEFC (Program for the Endorsement of Forest Certification) certification, which guarantees that the raw material used comes from sustainably managed forests close to our area.
In the whole of Europe, the forest area continues to grow (and in Catalonia, forest covers 2/3 of the total surface). Taking advantage of this forest biomass, we are moving towards a more sustainable management of the natural environment and the territory. The impact is positive at different levels:
Another example of our commitment to sustainability and respect for the planet.
We're constantly looking for new talents
Graduates in Food Science and Technology, Biology, Veterinary Medicine or in related fields.
Graduates in intermediate and higher level training cycles in Systems, Programming, Mechanics, Electricity and Electronics.
Graduates in Business Administration, Economics and other business areas.
Production operators with experience in the meat or food sector.
Commercials and KAM with experience in the food sector.
Area Managers with experience leading sales teams