Crta. Albelda - Nalda km.1
26190 Albelda - Nalda (La Rioja)
Tel.941447566
Fax.941447059
Artysan Products: Quality sausage products and quality hams from La Rioja
Embutidos Artysan present their range of hams, fresh sausages and cured charcuterie products. Artysan charcuterie is available in vacuum packs, flow-pack, trays, heat-sealed. Thereby ensuring perfect storing conditions for their products until you are ready to eat them.
Artysan Rioja chorizo is a quality chorizo sausage available in a full range of varieties: sweet artysan chorizo, spicy chorizo, artysan choricete and prime quality chorizo.
Our company, Artysan, produces cured sausages and distributes Rioja cured sausages such as artysan salchichón, artysan salchichón extra sarta and artysan "Family Tradition" salchichón extra. Our cured Rioja sausages are sausage products made in La Rioja. Our catalogue of cured products contains:
Artysan produces and distributes fresh Rioja sausages such as artysán pickled loin, pickled extra loin, air-dried chorizo, chistorra and burgos blood sausage. These are all fresh sausage products from La Rioja. Our catalogue of fresh products contains:
Artysan produces and distributes cured Rioja sausages such as artysán cured loin, "coppa" loin head, cured belly pork and artysán pickled ribs. All our cured sausage products are made in La Rioja. Our catalogue of artysán cured products contains:
Artysán Rioja cured belly pork
Artysan Rioja pickled ribs
Artysan produce, cure, select and distribute cured, quality hams. Our cured artysan duroc pork hams are of top quality. Our artysan ham catalogue consists of:
Artysan sausage and cured meat factory.
Embutidos Artysán, S.L. is a family firm set up in 1991. Located in the village of Nalda (La Rioja), just 15 kilometres from Logroño, our company's setting is the incomparable natural landscape of the Iregua Valley, with its rugged mountains and rich vegetation.
Embutidos Artysán, S.L. has recently renovated all its facilities and has a team of young, highly qualified workers who use the latest technology. Food safety is guaranteed by the IFS regulations (International Food Standard), with higher level accreditation granted in 2007. We shall also soon have the BCR certification and previously we were certified for the ISO 9001 Quality standard.
The work of this business is centred on the pig, with the transformation of pork meat into a wide range of meat products, such as chorizo, salchichón, cured ham, loin pork, loin head, belly pork, etc.
All the cuts of meat used in making our products come from the cutting room and refrigerated store of Alejandro Miguel, S.A., a sister company within the group. Only in this way can we control our raw materials for making our own finished products from source and thus be able to guarantee full traceability. Moreover, we carry out exhaustive monitoring of hygiene and sanitary conditions throughout the process after having implemented a "System of Hazard Analysis and Critical Control Points" (HACCP).
All these checks commence even before the animals are born, since we ourselves determine the genetic roots (white Duroc pigs) we want to work with. The ultimate goal is to achieve the levels of quality established in advance. In this way we can make cross breed "adapted" to the needs of our business which are controlled by our own vet and Quality Manager.
Currently, 50% of our output is sold in the European market and in such far-flung countries as Japan, with our main customers being small gourmet food shops and the HORECA channel, as well as supermarkets and the big distribution chains.
In a nutshell, Embutidos Artysán, S. L. is a forward-looking company which is constantly growing and renewing itself, adapting to the demands of the market and always offering top quality, natural products, following at all times the traditional production methods for their manufacture.
Recipes.
Traditional recipes.
Potatoes with Chorizo Rioja style.
Madrid Hotpot.
Sautéed mixed vegetables with Ham and White wine.
Tripe with Snout and Ham.
Chistorra cooked in Cider.
Modern recipes.
Brochette of Chorizo, Pork and Mushrooms.
Leeks stuffed with Fungi on Crispy Blood Sausage.
Scrambled eggs with potato and Chistorra.
Risotto with Artysan loin pork.
Salad of scallops with Ham and Fungi Vinaigrette.
|