Some of the working principles:
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Use of traditional additives.
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Artisanal production processes.
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Low-temperature cooking.
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Manual packaging.
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Curing at low temperatures and high humidity
The Obrador was created as the first branch of the Restilhè project, with the aim of supplying the restaurant with its own products, mainly meat-based: pâtés, sausages and cured meats.
From this starting point, the work evolved towards the research of products and recipes, resulting in a catalogue built through multiple trials, errors and adjustments.
From this, a natural question arose: why not offer these products to the end customer?
The project is built on a clear idea: to recover traditional recipes and flavours, working with natural and local raw materials, through artisanal processes while making use of the advantages of modern technique.
The goal is not to produce more, but to produce better.
To achieve this, carefully selected raw materials are used, with control over handling, feeding and traceability.
Traditional recipes are recovered and adapted, adjusting processes, temperatures and timings.
Production of:
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Pâtés (different varieties and formats).
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Preserves.
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Foie.
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Cured meats.
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Semi-cured meats.
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Fresh sausages.
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Cooked products.
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Pre-cooked dishes
Special orders, custom recipes and formats are accepted.
Methodology
The recipes used are largely based on local knowledge from the Val d’Aran, developed in collaboration with older generations to refine proportions and processes.
Subsequently, multiple trials have been carried out to faithfully reproduce the results, isolating variables in ingredients, processes and preservation.
Only high-quality raw materials are used.
Meat is delivered weekly from France, sourced from animals raised in semi-free conditions and fed naturally.
For other types of meat, suppliers are selected following on-site visits and verification of their breeding methods.
Spices and seasonings are received and prepared weekly, grinding only the necessary quantity to preserve their intensity and freshness.
Every process has a reason.
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Preparation of mixtures following a specific order and method.
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Casings washed manually, selecting only those that meet the required standards.
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Stuffing, packaging and filling carried out manually.
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Low-temperature cooking, with precise control of time and temperature.
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Rapid cooling after cooking
Curing is carried out at low temperatures and high humidity, extending the curing time and resulting in more aromatic and flavourful products.
Work is mainly carried out to order, ensuring maximum product freshness.
Exceptions: pâtés, foie and cured products, where maturation adds value.
Labelling is manual and specific to each order.
Distribution is carried out weekly via express delivery, maintaining the cold chain at all times.
Contact
Er Obrador deth Restilhè
Les Closes, 12
25530 Vielha (Val d´Aran)
Tel. 973 643 329
obrador@restilhe.com
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