Familia Tero • Food from a farming family
comitted to the land
For 6 generations, the Tero Family cultivated the land of our property in Juneda, in the region of Les Garrigues, Lleida.
Mateu and Rosa, the 7th generation, started breeding pigs in the courtyard of the ancestral home, with the aim of utilizing the family's production and diversifying.
Filo and Cecília, the 8th generation, embarked on the production of their own meats with the goal of 'closing the circle.' Thus, they incorporated the breeding and fattening phases of Duroc pigs into the farms.
We began the process of innovation in the search for unsaturated fats and food control as the basis for innovation, always continuing with traditional feeding. Here begins our own genetics, our Masia Tero De Pagès pig.
We incorporate a slaughterhouse and cutting room 6 km from our farms. Masia Tero is born as the brand of the family's products.
We obtained the Iberian certification – one of only two certified slaughterhouses in Catalonia.
Due to our organic growth and to meet the needs of our customers, we left the facilities where we worked and moved to our new slaughterhouse and cutting room, the Moianès Regional Slaughterhouse. From here, we daily serve our products.
In our commitment to leading market innovation, we launched Masia Tero Bio, a pioneering project in Europe for the breeding of organic Duroc pigs.
We continue to write our story with great enthusiasm and drawing up new projects.