Abies Lagrimus
66360 Sahorre, France
Our Story
As a true French Catalan, I took a bold step in July 2013 to preserve and revive the traditional artisanal production of Pyrenean Pine Syrup, crafted as it was by generations past. Since then, I’ve expanded this heritage into an exclusive line of gastronomic treasures made from Pyrenean Silver Fir (Abies Alba) and the wild flora of French Catalonia. The range includes balsamic pine cream, two types of pine vinegar, pine pepper, and oils infused with hand-selected pinecones and buds—products unique on a global scale.
Today, our creations are featured in the kitchens of world-renowned chefs, including the teams of Yannick Alléno, Alain Ducasse, Pierre Hermé, Anne-Sophie Pic, Lionel Giraud, and Celler de Can Roca in Girona, Spain. Our reach extends worldwide, with exports to the USA, Canada, and across Europe and Asia, and we’re proudly showcased in fine food shops and wine merchants in France, the UK, and beyond.
As an Artisan of Quality recognised by the Collège Culinaire de France, our products embody the authenticity of the Pyrénées Catalanes. They’re also certified organic (Ecocert) since 2015 and bear the "Valeurs Parc Naturel Régional" label, highlighting our commitment to preserving the natural and culinary heritage of this remarkable region.
Certification Certified fully organic since 2015
Distribution Independent and luxury shops | Foodservice
Curated selection inside the Gourmet Box
Lagrimus: Organic Pyrenean Fir Syrup
Our Fir Syrup is our flagship product, crafted through an extended maceration process of Abies alba pinecones and needles in sugar. Harvested by hand in peak summer when the trees are richest in sap, the cones are gathered from the pristine Canigou Massif in the Catalan Pyrenees and macerated that same day, preserving their potent flavours and essential oils. Beyond its distinctive taste, fir syrup boasts natural health benefits: it supports immune health and is known for its soothing effects on persistent coughs—making it both a flavourful and functional addition to any range.
Vegan | Gluten free
Acetis: Light organic fir balsamic cream
Acétis is a distinct culinary condiment made by macerating fir tree buds and branches with balsamic vinegar. This process imparts a naturally wild flavour profile, robust aromas, and a unique taste, making it an exceptional ingredient for both dishes and vinaigrettes.
Its versatility makes Acétis ideal for glazing meats such as duck and veal, enhancing the flavour of sautéed mushrooms, or pairing with cheeses. It can also be incorporated into vinaigrettes or used to add depth to baked fruits and ice creams, offering chefs and culinary professionals a unique and natural way to elevate their creations.
Altiam: Organic sweet and fruity fir vinegar
Altiam is a distinctive vinegar crafted through the slow fermentation of fir syrup, undergoing an initial alcoholic fermentation followed by several months of ageing in oak barrels.
This ruby-coloured vinegar showcases intense aromas of ripe red and black fruits, rounded with subtle hints of fir and alpine freshness. Its balanced profile offers a smooth, rounded taste with a refreshing tang, featuring layered notes of red and black fruits.
Ideal for elevating salads or deglazing meats, Altiam Sweet and Fruity Vinegar brings a unique flavour to culinary recipes, blending fruit complexity with a touch of mountain essence.