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Flavours of a traditional land

Embutidos en Asturias develops natural products that combine the essence of artisanal craftsmanship with modern technological processes, always respecting the gastronomic traditions of northern Spain.

Its goal is to be part of both everyday and festive cooking, enhancing traditional dishes such as stews and “cocidos”, while also accompanying special moments with high-quality products.

Traditional smoking

One of the brand’s distinctive features is its exclusive smoking process using Asturian oak wood. This method gives the products a characteristic aromatic profile and a deep, rounded flavour, reinforcing their identity.

The result is a natural cured product that balances tradition, authenticity, and strict quality control.

Quality and certifications

All products are formulated gluten-free, free from other allergens, and without added sugars, with a carefully controlled salt content.

The entire range holds the ESPIGA BARRADA certification, guaranteeing suitability for people with coeliac disease, and complies with food safety standards based on the IFS Food standard.

Production philosophy

The company’s activity is based on four core pillars: quality, innovation, environmental respect, and social commitment.

These values are integrated into every production process, with a strong focus on digitalisation, continuous improvement, and sustainability, aligned with the Sustainable Development Goals.

Asturian identity

The brand embraces its origin as a fundamental part of its identity. The use of carefully selected ingredients and respect for tradition make its products a true reflection of authentic Asturian cuisine.

Its mission is to preserve this culinary heritage, both for local consumption and for those living outside the region who wish to reconnect with traditional flavours.

Evolution and product lines

Embutidos en Asturias has developed different product lines adapted to modern consumer needs, always maintaining a common foundation of quality, natural ingredients, and nutritional control.

The ratio of lean meat to fat in each product defines its final profile, allowing for different tastes and culinary uses.