The Footprint
The passage of time
marks the way for us
We are born from a tradition that imprints our history like the rings of an old tree trunk. A history rooted in El Bierzo.
TIME
Our trunk adds a ring with each learning
The history of Embutidos La Encina is like that of the centuries-old trees that surround us: a slow growth, marked by time and experience. Each ring of our trunk represents a layer of knowledge passed down from generation to generation.
From the beginning, we have learned to listen to the land and respect the natural rhythms required for good cured meats. We combine inherited recipes with cutting-edge technology to ensure quality without losing our artisanal spirit. Furthermore, we are a driving force behind motor de empleo en El Bierzo, a land to which we are fully committed.
We have grown faithful to our purpose: hoy estamos presentes en tiendas gourmet de toda España, mercados internacionales, plataformas de supermercados y hostelería, donde somos un seal of quality.
OUR ORIGIN
El Bierzo, deep roots
El Bierzo cures everything, but when it comes to cured meats, perfect curing requires getting away from the humidity of the valleys, where most of the populations of our region are concentrated.
At an altitude of 1,000 meters, in Ocero, a small town in the Ancares, the purity of the air, the cool temperatures, and the dry environment create the perfect microclimate. A privileged environment that allows curing to develop naturally, slowly, and steadily, without the need for artificiality and far from pollution.
Each piece that leaves our curing room carries with it that unique balance of altitude, climate, and tradition. A flavor that can only be born here, where time and the land work hand in hand.
THE RAW MATERIAL
From the field to your table, without rushing
The flavor begins long before the first piece is hung. It is born in the mountains and meadows where our animals grow with time, care, and respect. Every step of the process, from meat selection to curing, is guided by experience and skill.
We work with suppliers of the highest quality livestock, almost all domestic, raised in natural conditions and slaughtered at their peak maturity. We prepare the meat with traditional marinades and spices that enhance its flavor and preservation.
We stuff it into natural casings and, above all, we give each piece the time it needs to reach its full splendor, without rushing or taking shortcutsBecause we believe that only respect for the rhythms of the product guarantees a sausage with soul, authentic, and full of nuances.
