L’Urgell Gourmet Land
Three generations, one passion for flour
Since 1953, Farinera La Segarra has combined family tradition with innovation, producing conventional and organic flours. Using the stone mill Lo Sòl de Terme, they preserve nutrients and authentic flavors, working closely with local farmers in Vall del Corb and Ponent.
Sabadell/Redaction Barcelona, September 8 2025
A family legacy since 1953
Founded in Maldà, Farinera La Segarra has stayed true to its philosophy: local sourcing and customer care. With the stone mill Lo Sòl de Terme, the company produces organic flours certified by the CCPAE, ensuring sustainability and nutritional value in every batch.
The strength of stone-milled flour
Grinding with flint stones preserves the wheat germ and bran, delivering minerals, vitamins and a richer taste. This slow, precise method keeps the natural organoleptic qualities intact, making flour the key ingredient for artisanal breads of outstanding quality.
Local fields, authentic taste
Located in the heart of Urgell, the mill sources cereals directly from nearby fields in Vall del Corb and Ponent. By working with local farmers, Farinera La Segarra guarantees quality, traceability and a true “zero-kilometer” product, honoring both the land and its people.
To learn +
📍 Ctra. Belianes, s/n, 25266 Maldà, L’Urgell
📞 973 33 00 56
✉️ info@farineralasegarra.com
👉 Instagram Farinera La Segarra
Web: Farinera La Segarra
Conventional flour
Conventional flours are made using the factory’s cylinder mills or the stone mill “El Sòl de Terme”.
Organic flour
Exclusively made using the stone mill “El Sòl de Terme”, a traditional process for producing high quality organic flours.
You can find out about all the flours in their online store.
>> Farinera La Segarra online store
L’Urgell Gourmet Land
