{"id":1965,"date":"2018-04-06T07:29:21","date_gmt":"2018-04-06T07:29:21","guid":{"rendered":"https:\/\/embutidosrodriguez.es\/historia-y-tradicion\/"},"modified":"2021-04-07T09:30:41","modified_gmt":"2021-04-07T07:30:41","slug":"history-tradition","status":"publish","type":"page","link":"https:\/\/embutidosrodriguez.es\/en\/history-tradition\/","title":{"rendered":"History and Tradition"},"content":{"rendered":"
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History and Tradition<\/span><\/strong><\/h1>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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Tradition turned history<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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For more than a century, our specialty has been quality cold meats and pork products. Today, \u201ctradition continues to be our seal of quality.\u201d<\/p>\n

In 1910, our family business, Tradici\u00f3n S.L., got its start in La Ba\u00f1eza.\u00a0 At that time, our aim was to provide quality raw materials, adding the slaughterhouse and the cutting room to our production process at later dates.<\/p>\n

Between Paramo and the Sierra del Teleno Mountain Range, in the \u201cTierra de la Ba\u00f1eza\u201d Region of the south of Le\u00f3n, we have unbeatable climate conditions for natural drying. Our modern facilities and advanced technology allow our products to maintain their unmatched difference over the rest.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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\"Historia<\/div><\/div><\/div><\/div><\/div><\/div>
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More than a century moving forward<\/span><\/strong><\/h1>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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1910<\/h3>
Miguel Rodr\u00edguez S\u00e1nchez and his family began to produce and sell traditional meat products from the La Ba\u00f1eza area.<\/div><\/div> <\/div><\/div>
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1920<\/h3>
The first shop was opened, where cured products were sold. The shop was opened in 1920 in the town of Le\u00f3n.<\/div><\/div> <\/div><\/div>
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1935<\/h3>
The company began to expand and become more well known, opening a second point of sale at Requejo de la Vega (Le\u00f3n).\u00a0 The location was run under their own brand.<\/div><\/div> <\/div><\/div>
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1947<\/h3>
The family bought a building in La Ba\u00f1eza, and Ultramarinos Rodr\u00edguez<\/em> Grocery came into being. Trust in the brand’s hams and cold meats grew, resulting in a specialized food establishment being opened. Currently, that establishment is known as Merca Rodr\u00edguez<\/em> (La Ba\u00f1eza).<\/div><\/div> <\/div><\/div>
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1950<\/h3>
The construction of a slaughterhouse at Requejo de la Vega got underway.<\/div><\/div> <\/div><\/div>
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1960<\/h3>
The third generation of the founder’s family were managing the business at this time, and they decided to channel sales through grocery and traditional shops. They took sales and distribution through a network of supermarkets and specialized points of sale on a national scale.<\/div><\/div> <\/div><\/div>
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1982<\/h3>
The company went to Soto de la Vega. The brand’s degree of competitiveness in terms of production \u2014achieved over the last few years\u2014 allowed for more investments to be made; thus, Rodr\u00edguez put an industrial complex with around 60,000 m2<\/sup> of space in the region (Soto de la Vega).<\/div><\/div> <\/div><\/div>
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1998<\/h3>
The founder’s great-grandsons took control of running the company. The new management broadened Rodriguez’s sales policies and, for the first time, the company undertook exports.<\/div><\/div> <\/div><\/div>
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2016<\/h3>
A fire destroyed part of the facilities. The company \u2014always true to its family tradition and commitment to the area\u2014 faced reconstruction and extended one of its production areas in the same plant, doing so under the guidance of innovation and development.<\/div><\/div> <\/div><\/div>
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2017<\/h3>
The new facilities became a reality \u2013 an example of modernity and projection to the future with a certain respect for tradition and the hard work of our ancestors.<\/div><\/div> <\/div><\/div><\/div>
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