Four generations dedicated to raising livestock, selling fresh meat and making artisanal sausages guarantee the Gil family.

Currently, they have embarked on a project that allows them to produce fresh sausages and meats in a completely ecological way from their own livestock.

A company with an assured future that was launched into export and currently reaches more than 15 countries around the world, including Asia and Latin America.

And they can do all this now from their new facilities in the Ocón Valley. It is a 2,000 square meter warehouse that also operates with renewable energy in order to strengthen the firm's commitment to the environment and was inaugurated yesterday with the presence of the regional president, Pedro Sanz; the Minister of Industry, Javier Erro; the general director of Agriculture and Livestock, Igor Fonseca, and the mayor of Ocón, Ernesto Viguera, who wanted to accompany the owner of the winery, Luis Gil, and his enterprising daughters, Delia and Rosa.

A place very close to where the pigs used for their products are raised, animals that are found in total freedom on the El Encinar de Ocón farm, which has 17 hectares of land covered by a leafy forest of holm oaks and oaks in a privileged environment such as Sierra La Hez, listed as a Biosphere Reserve by UNESCO.

This company is a clear example that things can be done well with dedication to tradition but without leaving aside competitiveness and evolution and taking into account respect for the environment, commented Pedro Sanz after the opening ceremony. It is a way to recover flavors of yesteryear that had almost been lost, he assured.