Rafael Baró since 1912 collects the oldest and traditional way of making sausages. Today, with more than a century of tradition, Rafael Baró is undergoing constant development and improvement with the commitment of quality and service focused on the loyalty of our customers, maintaining traditional sausages. Specialized in cured and cooked sausages of pork like chorizo, fuet, secallona, llonganissa and “beicon”.
Rafael Baró belongs to the family group agrifood meat “Grupacarn” formed by several companies in the meat sector, which develop in full the entire manufacturing process, from raising pigs, factory of feed, slaughterhouse, cutting room and the final process of ‘elaboration of sausages. In this way, top quality meats come to our facilities, used for the elaboration of our handicraft products, according to the highest demands of the market.