Opening a jar and tasting the territory while helping manage the landscape and preserve biodiversity. This is now possible with the new Slow-cooked Lamb, Ramats de Foc’s first lamb preserve, presented for the first time at the Gastronomic Forum Barcelona. It is a simple yet extraordinary product, made from meat sourced from flocks that help manage the risk of wild fires through their grazing. A gastronomic proposal that combines flavor, commitment, and sustainability
This preserve is the result of a collaboration between Ramats de Foc and the company Pibernat Alimentària, based in Olot, with culinary guidance from the Empordanese chefs Pere Malagelada and Jaume Font. Slowly cooked and carefully sterilized, the lamb stew preserves all the organoleptic qualities of the meat for longer while also reducing food waste. The meat comes from the flocks of farmers David and Lluc Coll, from Agullana (Alt Empordà), who are part of Ramats de Foc and graze in strategic areas to help manage the risk of wild fires. For this reason, this slow-cooked lamb is not just any preserve: it is a local product that combines tradition, territory, and sustainability.
Its public debut took place today as a premiere during the roundtable ‘Ramats de Foc: When the Landscape Feeds,’ held at the Gastronomic Forum Barcelona, featuring Emma Soy Massoni, Ramats de Foc technician; Josep Chavarría, director of Pibernat Alimentària; and David Coll, Ramats de Foc sheep farmer. The event provided an opportunity to reflect on how gastronomy can become a tool for landscape management.
A first step on a long journey
This collaboration between Ramats de Foc and Pibernat Alimentària is just the first step in a project with a long-term vision. The initiative has been designed as a model that can be replicated by other Ramats de Foc sheperds, with the aim of establishing a stable line of products made under the same umbrella of quality, sustainability, and responsible sourcing, all identified with the Ramats de Foc label.
In the case of the slow-cooked lamb, it will be offered for sale through Pibernat Alimentària, both online on their website with direct-to-consumer sales, and by supplying shops or establishments that wish to offer the product. In any case, it is a product that will be made to order, due to its artisanal nature.
Consumers who purchase the product will be supporting extensive livestock farming and recognizing the work of shepherds, while enjoying authentic, sustainable, and locally sourced products that bring together gastronomy, territory, and environmental responsibility
