In the heart of La Rioja’s Ocón Valley, within a UNESCO Biosphere Reserve, we find Embutidos Luis Gil. This fourth-generation family farm is dedicated to raising 100% purebred Duroc pigs and producing organic charcuterie of extraordinary quality. Their pigs roam freely outdoors all year long, first feeding on mostly homegrown organic grains, and later foraging naturally among the oak forest. This lifestyle, along with a stress-free environment, results in pork that is rich in intramuscular fat, which gives it that beautiful marbling and deep, juicy flavour. Today, the Luis Gil family works with a small team of 15 people, producing a full range of ecological pork products, including chorizo, salchichón, jamón, lomo, panceta, patés, and more. Everything is made using traditional family recipes, without additives, preservatives, or synthetic chemicals. Certified organic, gluten-free, lactose-free, and free from GMOs and antibiotics, these are truly clean-label products. Their approach is what’s known as closed-loop farming, and it’s about more than just good meat. Every step of the process happens on the farm itself, from cultivating their own organic feed to using manure to fertilise their fields. This hands-on, artisanal approach preserves biodiversity, enhances soil health, and supports true regenerative agriculture. We love finding producers like Embutidos Luis Gil. Not just because the food is delicious, but because it’s a reminder of what farming can look like: there are no shortcuts here, just great products made with respect. Click here to shop Luis Gil.

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