SINCE 1920
Our history
A FAMILY DEVOTED TO PIG MEAT TRADITION
The legacy of Ibérico art
The pride of the family business is that each new generation honours the preceding one while introducing changes and adapting the business to the new challenges of society. This is precisely the motto that we follow at FISAN when performing our daily work.
traditional taste of haute cuisine since1920
Transferring the Ibérico experience to the table
A century of traditional flavour in haute cuisine is only achieved through hard work, commitment, and a path with no detours towards the highest quality.
A little over 100 years ago, Mr Fidel Sánchez shaped the business that is dedicated to the marketing of Ibérico products. Times have greatly changed since then and in the 60s, his son, Mr Florencio, began to professionalize the preparation process of Ibérico pig products.
Currently, the family business is run by the third generation of the family. Headed by Eva, Florencio and Javier, we continue to develop the project, whose core idea is to deliver products of a better quality each day.
FISAN represents a century of respect for the tradition and culture of our Ibérico products, as well as dedication to their constant improvement through innovation. Alongside this, our business progresses thanks to the efforts of our team, made up of people who are committed to the company’s goals, which begin in the dehesa and end with the tasting and enjoyment of our products.
HISTORY OF A HAM INDUSTRY
More than 100 years of producing the best Ibérico ham
THE LEGACY’S BEGINNING
Mr Fidel Sánchez starts FISAN’s activity in Campillo de Salvatierra
The family’s slaughtering tradition became a business, attracting small clients who demanded all types of Ibérico pork products.
Mr Florencio Sánchez takes over the management of FISAN.
The brand became consolidated on the Spanish market through two of its large cities, Madrid and Barcelona.
THE SECOND GENERATION
FACILITIES AIMED AT EXCELLENCE
Florencio Sánchez e Hijos, operationalizes FISAN’s own slaughterhouse in the Campillo de Salvatierra facilities.
Work began on creating the slaughterhouse and cutting plant for exclusive use by FISAN, as well as different extensions of the natural drying rooms and cellars.
FISAN is a founding member of the Guijuelo Protected Designation of Origin Regulatory Board, Mr Florencio Sánchez being one of its representatives.
This entity not only contributed to raising the quality standards of Guijuelo’s Ibérico products to the highest levels but also to spread the image and prestige of the products manufactured in the area across the entire national territory, later spreading woldwide.
BEGINNING OF THE DO
FISAN’s INTERNATIONALIZATION
Business International Master’s Degree (INTERMASTER), awarded in 1998.
The path towards the internationalization of our brand and Ibérico products begins.
The third generation of the Sánchez family starts to become part of FISAN’s management.
In the early twenty-first century, Eva, Florencio and Javier stepped into the management. They are, with the entire family’s support, driving the improvements in production, adaptation to new markets and consolidation on the already existing ones, as well as finding new ways of making all FISAN’s excellent products known.
GENERATIONAL RENEWAL
INTERNACIONAL RECOGNITION
FISAN is awarded the Gold medal at the IFFA Frankfurt international competition.
FISAN is awarded the Gold medal at the IFFA Frankfurt international competition.
IFFA is the world-leading trade fair for the meat-processing industry, becoming the sector’s innovation platform.
FISAN begins the process of internationalization and digital transformation.
Launch of our online store and social networks.
LEAP TO THE DIGITAL WORLD
EXPANDING BOUNDARIES
Looking to the future, a strong investment in the export department is made.
Firm commitment to the internationalization of our products aimed at spreading FISAN bellota flavour across the world.
SIAL INNOVATION Paris 2018 award for our Haute Cuisine Truffled Bellota Salchichón.
Years of investigation to achieve the perfect formula to incorporate black winter truffle into the traditional FISAN bellota salchichón recipe result in an exquisite product with incomparable aroma and flavour.
GASTRONOMIC INNOVATION
TRADITION AND INNOVATION
FISAN celebrates its centenary and inaugurates its new facilities.
The new facilities consist of an additional 7,500 m2 equipped with the latest technologies.
International Taste Awards prize and the IFS (International Food Safety) Quality Certification.
FISAN’s commitment to excellence, quality and food safety grows with each of the prizes and certifications that are awarded to our products.
QUALITY AS OUR MAIN PREMISE
FISAN AND GUIJUELO
Pork meat tradition since 1920
Because of its location, to the southeast of Salamanca, on the skirts of the mountains of Béjar and Gredos, Guijuelo has privileged and ideal climatological conditions for the curing and drying of bellota Ibérico products all the year round.
