Centennial company, it was founded by his great-grandfather, who moved it to Organyà, in 1915, where the optimal climatic conditions for the healing of sausages met.

Currently, there are five brothers who manage it, representing the fifth generation of the Obach lineage.

Its products can be found in the best delicatessens and specialist shops around the world, especially in Barcelona and Madrid, with more than 1,300 customers present. They have started exporting through operators working with gourmet products, already starting to be present in markets such as the Netherlands, Belgium and France. Finally, they have two stores of their own, run directly by two of the brothers, which allows them to capture first hand the opinion of the customer, so that they can improve quickly and in a directed way.

Its purpose, in writing, is to revitalize the territory by making products of excellent quality, naturally, with the best raw material, local and finally gluten-free. In that order. If a product does not meet the first of the characteristics – to be excellent in quality – they will not launch it on the market. They must do this in a sustainable and environmentally friendly way, integrating and caring in a very special way for ‘our people’ – all the people who are part of the project, to whom they must link with the same passion that they have.

For a year now, they have been expanding their product range, delving into the world of ready-made dishes, also following the same pattern that has guided them for more than a century. They already have excellent quality cannelloni and croquettes on the market, made with chicken from Solsona farmers, local vegetables, milk from a small producer three kilometers from their workshop and, as they have not found it convincing, making the gluten-free pasta themselves.