A joint venture between Spain’s Térvalis Group and Noel Alimentaria will see the reopening later this year of a sausage and cured meat production facility.
Agri-food group Térvalis has subsidiaries in eight other countries and generates an annual turnover of EUR450m. The family-owned Noel Alimentaria is one of Spain’s largest cured meat producers.
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Térvalis and Noel jointly own a third company called El Cierzo Alimentaria, established in 2016. It is El Cierzo that has taken ownership of the closed factory in La Mata de Los Olmos, in north-eastern Spain’s Teruel region. The area is famous for its cured ham.
During the first phase of reopening, the 5,000 square metre plant will be used to dry sausage meat. The factory contains manufacturing, salting, drying, slicing, freezing and packing facilities. As facilities are upgraded, the range of cured and fresh meat products will expand.
Approached by just-food, a spokesperson for Noel refused to comment further or say when exactly the factory would reopen, nor how much it cost. The spokesperson did, however, confirm the purchase and facility details.
It is understood the reopening of the La Mata factory will provide a boost to the region’s meat sector and follows the 2016 purchase of a nearby pig slaughterhouse by German meat multinational Tönnies.
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