From our great-great-grandfather Sebastià to Eduard – currently the head of the business -, five generations have safe-guarded our traditional principles and techniques to produce Embotits Obach, maintaining the same quality and authentic flavour of the sausages and cold meats dreamed up by our ancestors.
The history of Embotits Obach is the inheritance of a land, a tradition and a family culture that has been evident in the artisan production of our sausages and cold meats over the last 100 years. The roots of this culture date back to 1850, when Josep Maria Obach, blessed by Sant Llorenç de Morunys, began to gain a reputation for producing a delicious sausage.
At the beginning of the 20th Century, this business, distinctly artisan and family-run, relocated to Pobla de Segur – in the old Hort de Cardós – with our great-great-grandfather Sebastià Obach i Ferrer and his son Damià Obach i Pujol at the helm. Soon after, in 1915, the drive and vision of our great-grandfather took the business to Organyà, a place where the climatic and environmental characteristics seemed ideal for dry curing sausages and meats. Our great-grandfather Damià was not on the wrong track. The cold and dry winters of Organyà are unarguably part of the excellence of Embotits Obach. And it is here, at the foot of the Valley of Cabó, where, at the beginning of this century, the legendary sausage of Organyà began to be produced, also known as the Culana.
In the 1930s, our grandfather Josep Obach and grandmother Pepita Oller, began to take the reins from our great-grandfather, not without setbacks. The factory was temporarily occupied by the military during the Civil War and the family had to survive during the complicated post-war years. However, the tireless determination of a woman ahead of her time, such as Pepita, and the thorough commitment of Josep, meant the business was able to move forward.
During this period the factory and the business were consolidated and in the 1970s the company began to receive true recognition. Our grandfather passed the baton to his son, Sebastià Obach Oller, an ingenious and overwhelmingly kind person who not only represented the fourth generation of the family, but also embodied the essence of all the virtues of our ancestors with the suitable strength to face modern times.
Sebastià was clear about what the distinguishing traits of Embotits Obach were: its exceptional products – unique - and its one hundred year legacy – authentic-. Among other achievements, Sebastià launched popular products such as the Longaniza de Montaña (mountain sausage) – which embodies these distinguishing traits -, in addition to opening, together with his wife, Jesusa, the iconic shop in the streets of Andorra, in the same village as Organyà, where Jesusa was the true heart and soul for many years.
The same entrepreneurial spirit of Sebastià can now be seen today in Eduard, who has been part of the business from a very young age and now heads Embotits Obach, together with his siblings. More than 100 years and five generations later, Embotits Obach continues making sausages and cold meats with a distinctive flavour that only years of experience can bring.
It seems obvious, but the creators of sausages and cold meats were farmers, who acquired know-how in many fields thanks to trial and error. Their techniques are totally natural and from them we have learned everything we know today.
It was in mid-winter when all the family would unite at the farmhouse and take part in the pig slaughter. They made raw botifarras, white botifarras, black botifarras, bull sausages, fuets and longanizas, all with just the right amount of salt and pepper that, in addition to giving them a defined taste, helped to preserve them.
For the fuets and longanizas the primest cuts of pork were chosen and the cold, long winters were taken advantage of to carry out a slow, unhurried curing process, which gives them such a special flavour.
At Embutidos Obach we have always believed that the best way of honouring our ancestors is by respecting, maintaining and trying to improve on this know-how, passing it from generation to generation, and rigorously applying it in each of our processes. From selecting the pigs to be able to prepare the sausages and meats and finally slow drying them, unhurried, in a perfect climate such as that of Organyà, everything is always done with the essence of each product in mind.
At Obach, each sausage and cold meat is the most important because it carries with it a one-hundred year history. This is what distinguishes us and what we aim to preserve. Therefore, we always take care of this legacy, applying everything that represents us in each product. Only this way can we continue saying that, probably, we make one of the best sausages in the world.
Organyà is a small locality in the region of Alt Urgell that, in addition to being on the way to Andorra, is known for three main reasons: the Homolies, paragliding and, of course the production of sausages and cold meats. History, adventure sports and artisan products are uniquely found in this point of the Pyrenees, with a backdrop of the worshiped mountain of Santa Fe. This mountain, with its characteristic shape and chapel on the peak, is one of the landmarks identifying the Organyà landscape; and probably the devotion to Santa Fe is the most characteristic tradition of the village and the one which has been constantly maintained over the centuries.
However, the event that really positioned Organyà on the map happened in 1904, when one of the oldest prose documents written in Catalan was found in the town. The text, known as the Homilías de Organyà, corresponds to the sermons of the Gospels and dates back to the 12th Century. Currently, the original is in the Library of Catalunya, Barcelona. To date, in the square bearing the same name, we can see a space displaying information and copies of the manuscripts.
Another characteristic trait of Organyà –a key factor in deciding to locate Embutidos Obach in this area –is its livestock tradition. The livestock have a highly distinguished economic value and the majority of its arable land is dedicated to the pasture to feed the livestock. Even now, on the last Sunday of November, the fair of Sant Andreu is held, one of the largest and oldest livestock fairs in the Pyrenees where, in addition to horses, cows, sheep, goats and birds, a demonstration of ancient trades can be enjoyed; an enriching way to get to know the local traditions.
Organyà is also a must-see stopping place for food lovers and mushroom lovers as here they can be found in the surrounding woods, bought at the end of the street or savoured in the best restaurants. In addition, paragliding is an incredible adventure sport… Each year hundreds of youngsters come to the area known as the “magic mountain” to be baptised, their feet leave the ground and they are among the clouds, with the certainty that below them awaits an unforgettable meal with the best sausage in the world.