Our providers

Here you can find our providers locations. Please feel free to contact us:

  • Adolfo Sádaba

    Conservas Adolfo Sádaba have been selecting the best vegetables growing in the Navarra region to produce a wide variety of high quality preserves since 1984. Fernando Sádaba, is the founder of the company. He was inspired by his father Adolfo who produced natural preserves in his house and sold them to the local community. That is why the company bears the name of his father.

    The principle of the company is to keep the flavour of their products as genuine as possible. In their pursuit of natural taste, they have developed processing techniques that allow them not to use any acids or preservatives.

  • Almondeli

    Almondeli is a small family business currently run by the sixth generation. They grow almonds of different varieties in their 200 hectares estate along the Mediterranean coast with passion and dedication. They are committed to sustainable agriculture and the use of traditional production methods.

    Their roasted and salted Marcona almonds are a real delicacy.

  • Antonio Mata

    Antonio Mata started their business in 1942 when they set up a pig farm in Rubielos de Mora (Teruel). Over time they built their own slaughterhouse and processing plant. Not so many years after its foundation, they opened their first deli shop to directly sell their products to final customers. Currently the company run eight fine food stores and deli shops in Spain.

    They were among the first to understand the importance of promoting their products outside their national boundaries and have become one of the most active ambassadors of Jamón de Teruel in the world. Their mission is to spread the knowledge of this product worldwide.

    Their last challenge has been the opening of a deli shop in Hong Kong that has been extremely successful so far.

    Antonio Mata's Jamón de Teruel is produced under the strict rules of the Jamón de Teruel Protected Designation of Origin, the oldest cured ham PDO in Spain. The production process is entirely carried out at their facilities in Rubielos de Mora (Teruel). From the breeding and rearing of piglets to the curing phase, that takes place in a natural environment located at 900 meters above sea level, all the process is made in house.

  • Callol Serrats

    Callol Serrats is a family business that has preserved the artisan tradition of the anchovy production process since 1847. The ancient tradition of anchovy has been handed down from one generation to another over time. Currently the company is run by the sixth generation. Most of the production process is still handmade to better monitor the quality of the final product.

    Their mission is to provide their customers with a natural product of extremely high quality. In order to comply with their philosophy, they periodically perform quality controls to check colour, texture, aroma and taste of the anchovy to determine the perfect maturing point.

  • Casa Amella

    Casa Amella is a relatively recent small family business founded by Dani Amella in 2002 and located in a little village close to Barcelona.

    Dani Amella explains that since the very beginning he had clear that the mission of the company would be the production of healthy food of the Mediterranean tradition.

    The company started producing olives and olive oil and over time has broadened the range of their products.

    They currently produce pasta made from flour Aragon 100%, mushrooms, sauces that don’t contain any preservatives or thickeners and roasted vegetables.

  • Casa Fígols

    Casa Fígols is a traditional company specialised in the production of cured meat and located in a small village in the province of Barcelona.

    In 1959 Joan Fígols, grandfather of the current owner, and his wife Queralt Planas set up a grocery store in their village to provide the local community with foodstuff, including products from their own pig-slaughter. At that time their village and the surrounding houses were quite isolated and lacked first need goods.

    The store turned out to be the perfect showcase for Casa Fígols products and in a relatively short period of time they became famous in the neighbouring areas.

    It was when the grandson of the founder joined the company that the business started to grow faster and Fígols brand gained visibility in Catalonia. The development of the company has not affected the quality and natural characteristics of their products. On the contrary they have focused even more their attention on quality to satisfy the most demanding customers. They are still committed to using raw materials coming from their surroundings.

  • Casas de Hualdo

    On the banks of the river Tajo, 300.000 olive trees planted by the Riberas family grow in an exceptional environment. It is the perfect location for the olive trees to thrive: hot and dry summers, cold winters, sandy and clay soils and an altitude between 400 and 600 m. It is a unique setting where wild fauna and vegetation live together showing nature at its best.

    Everything started in 1986 when Francisco Riberas, a well-known Spanish businessman passionate about agriculture, acquired La Ventilla farm in El Carpio de Tajo (Toledo). Over the years he expanded the boundaries of that small business, making it a huge mosaic of olive groves. Unfortunately he did not leave long enough to see realized its dream of creating an olive oil unique and appreciated.

    His family and all those who had the privilege to work with him took over and committed to pursuing his goal.

    In 2010 the company started marketing the first olive oil.

    Year after year olive oils of Casas de Hualdo have been winning prestigious international awards and now their selection of products can be enjoyed in many countries around the world.

  • Cecinas Nieto

    Cecinas Nieto is a family business founded in 1965 by Jose Nieto Blas, the descendent of a family of muleteers from la Maragatería (a district in the eastern part of León). It is here that he learnt the traditional processing techniques to produce the dried beef Cecina de León. He started this project with the objective of pursuing a high quality product, prepared with care and passion. The combination of natural elements (land, water, wind, fire and time) and know-how contributes to make Nieto Cecina de León a distinctive and unique product suitable for the most refined palates.

  • Chivo de Canillas

    Since the 1940s the Aguilera family has nurtured its passion for the cuisine of their region located in the south of Spain. Their desire was to prepare one the best artisan roast cooked in a wood-fire oven. As a raw material they chose the native suckling goat, “Chivo”. The roasted Chivo de Canillas became the specialty of the restaurant “La Sociedad”, owned by the Aguilera family. Now as then, this restaurant still serves this terrific main course.

    Chivo de Canillas is produced using the best breeds of suckling goats from the Malaga province. They are selectively chosen thirty days after birth, weighing around 4.5 kg. The herds are fed on wild rosemary and thyme whilst they roam the Sierra de Tejeda National Park. The ingredients of the traditional recipe used to flavour the product are all natural: extra virgin olive oil, garlic, salt, pepper, parsley and a lightest touch of lemon juice. Chivo de Canillas is cooked in a wood-fire oven on a gentle heat. Its signs are tender and juicy meat and a delicate golden skin. Once roasted, the Chivo de Canillas is vacuumed-wrapped to preserve all natural nutrients and keep its freshly cooked taste.

  • Conde de Argillo

    The estate where Conde de Argilllo olive oil is produced is situated on the foothills of Sierra Mágina (Jaen), and its centennial olive trees are irrigated by water coming from mountain springs. It is no doubt that the picual olives that grow in this olive grove owe its fresh flavour to the combination of the properties of this water and the Mediterranean climate. The Arroyovil estate has been property of the same family since 1873. The growing and harvesting of olive trees make part of the culture and history of the family. That is the reason why their challenge is to produce an outstanding olive oil with unique aroma and flavour. To achieve such an objective they rely on an excellent raw material and make a very limited use of chemical fertilizers and herbicides. Another secret of the quality of Conde de Argilllo olive oils is the careful harvesting process aimed at selecting the best olives.

  • Coto de Galán

    Grupo Galán was founded over 25 years ago and since then it has combined tradition and cutting edge technology for pig breeding and producing high quality Iberian hams and other cured meats. Their free-range Iberian pigs roam in the “Dehesa” of Extremadura surrounded by thousands of hectares of holm oak forests. In such an environment, the pure dry air of the mountain, an acorn-rich diet and a rigorous breed selection come together to make possible the production of these excellent hams, chorizos and other delicacies.

    Coto de Galán hams are exclusively produced from pigs with at least 75% Iberian breed. The Regulatory Board of the Designation of Origin Dehesa de Extremadura guarantees the Origin and Quality of the products, through the corresponding labelling. Animals are fed on an extensive diet with acorns and grass during the Montanera period, when pigs are allowed to roam freely in the Dehesa.

  • Embutidos Luis Gil

    The Gil family have devoted to cattle breeding for four generations. Since 1920 they have produced and marketed fresh and cured meats.

    Great-grandmother Mary had her own butcher store that provided the only kinds of meat that were consumed at that time: lamb and pork.

    A couple of years later grandfather Luis Gil went on with the family tradition and started producing artisan cured meats that were sold to the local community through his family’s butcher store.

    The third generations founded the currently active company and named it Luis Gil in honour of their grandfather.

    The family business is now run by the fourth generation, whose ambitious project is the production of organic fresh and cured meats from their own farm animals roaming freely in 17 hectares of natural environment.

    The secret of the quality of their products is the careful and experienced fulfilment of the different phases of the production process, from the selection of the raw materials to the final packaging. For instance they only make use of P.D.O. Pimentón de la Vera to flavour their meats.

    This company is the clear evidence that it is possible to preserve the traditions, being competitive, innovative and respectful of the environment at the same time.

  • Imperia Foie Gras

    Imperia Foie Gras was set up in the north of Catalonia, where the influence of the France cuisine is evident. The company is the outcome of the merger of two family businesses with a strong knowledge of the gourmet food industry. They created a highly specialised firm building on their insights of the Foie Gras market.

    The company is located in an area that has a long-established gastronomic reputation and is perfectly suitable for the sourcing of their raw material.

    Imperia Foie Gras enjoys a solid position in the Spanish domestic market and starts to be appreciated outside its natural boundaries.

    The quality of their products is guaranteed by strict controls and checks performed at each stage of the production process.

  • Juan Pedro Domecq

    Juan Pedro Domecq is a family business that produces and markets ham and other products made from 100% Ibérico bellota fed pigs.

    Since the first members of the Domecq family arrived in Spain in the 18th century, they have been internationally more famous for their wines and spirits. Their sherry and brandy have been exported worldwide. However their second passion since ever has been the breeding of animals. With the same passion as breeders of horses and bulls, in 1978 Juan Pedro Domecq started another line of stockbreeding: their exclusive 100% Ibérico pigs, from which their hams are produced. A breed of Ibérico pigs selected on the basis of the genetic studies carried out by Juan Pedro Domecq Solis, who identified it as the best for the production of Ibérico ham. He had learnt from his family that “wines must take their time to grow, and the best wines are made in the calm of the wine cellars. In the same way, pigs take their time to mature until they reach the ideal moment in time that enables the ham to attain the best quality”.

    Juan Pedro Domecq distinctive product is the Jamón de Bellota 100% Ibérico PATA NEGRA. The production process is entirely artisan and is aimed at providing final consumers with the best tasting experience.

    Juan Pedro Domecq has been awarded 3 Gold Stars as the best Ibérico Ham at the Great Taste Awards 2014 for the third year in a row.

  • Just married

    Just Married started to market their products in 2005 after more than 20 years of research and development aimed at producing easy to cook rice, paella and fideuà. The company was founded in Palamós, a charming seaside village in the province of Gerona, renowned for its stunning beauty, medieval villages, beaches, culture and cuisine. Each Just Married preserve is carefully prepared by hand.

    They do not use any preservatives, artificial colours or flavours. They still use the old fashioned “au bain marie” sterilisation method.

    Just Married is ready-made haute cuisine presented in a tin can adorned with a red ribbon that symbolizes their commitment towards customers.

    Preparing a Just Married product has never been so easy and the food taste is original.

  • La Lata de Braulio

    La Lata de Braulio belongs to a family with a consolidated tradition in the fish preserves industry. They produce a broad variety of high quality canned seafood since under La Lata brand. Their main products are Albacore, mussels, and especially excellent and genuine Cantabrian anchovies are their main products. Most of the production process is handmade by skilled and craftsmen in the Cantabrian village of Revilla de Camargo. Braulio Alfageme is unequivocal when he states “…that the very first ingredient is the raw material, that has to be of very good quality ..... If it is not good enough, a good production process does not fix the product”.

  • Las Hermanas

    The Jeronimos monks from the Yuste Monastery introduced in La Vera (Spain) in the 16th century the art of growing peppers for the production of paprika (Pimentón). The chillies from which it is made are native of the Americas and were brought by Cristoforo Colombo. The use of paprika expanded from Spain and Portugal throughout Europe, Asia, and Africa.

    The ancient tradition is currently still alive in La Vera. Here peppers to make paprika enjoy a privileged microclimate and grow naturally, sheltered by the rugged peaks of the Sierra de Gredos.

    Las Hermanas is one of the longstanding family businesses that produce Pimentón de la Vera. They started their activity more than 60 years ago and have always been committed to satisfy their customers by providing them with a high quality and homogeneous product under the regulations of the Pimentón de la Vera Designation of Origin.

    La Vera Paprika is obtained by grinding mature, dried peppers. Peppers are dried using Oakwood, that generates sufficient heat to dehydrate the fruit perfectly and gives Pimentón de La Vera its three main features: Aroma, Flavour and Balanced Colour.

  • Los Monteros

    The umbrella brand Los Monteros was created in 1970 to market all the asparagus produced in the Huétor Tájar village (Granada, Spain) by several small farmers. Currently all the produce is covered by the Protected Geographical Indication.

    The production of asparagus is controlled by the cooperatives operating in the area that take advantage of the special conditions of this area: abundance of water and shelter from cold and wind provided by the valley.

    Wild asparagus or Triguero Asparagus has a tender, fleshy and firm texture. Its taste is bitter and sweet at the same time, and its aroma is delicate.

  • Los Peperetes

    Los Peperetes de Jesus Lorenzo is a family business officially founded in 1993, although they have a long tradition in the food industry. They had a restaurant that built a reputation for its homemade cuisines and sauces. Then Jesus Lorenzo decided to pursue his dream of creating an excellent brand of canned seafood.

    Nowadays three different generations are involved in running the company.

    Their premises are in a small Galician seaside village famous for its exquisite clams and located in an area known as the cradle of Spanish seafood.

    They are committed to producing the best canned fish from excellent raw material locally fished.

    Their small scale and labour intensive production perfectly match the traditional methods they still use to process their products.

    Nevertheless they foster innovation in their processes and modernity in their market approach.

  • Marisol Conservas

    Conservas Marisol belongs to Braulio Alfageme Pernas, the well-known artisan producer of canned fish whose products are also proposed in our online store. Please refer to the company profile for Braulio.

  • Mas d'en Nogués

    Mas d'en Nogués is a family business with more than 15 years of experience in the production and processing of nuts. They grow nuts applying traditional methods, deep-rooted in their territory and handed down from one generation to another since a long ago. Their principles are high quality, service and good presentation of their products.

    They have been committed to organic products free of chemical residuals since 2012.

    They produce a broad range of sweet delicacies: toasted, caramelized and candied nuts, nougat, chocolate-coated nuts, quince jelly, and many more.

  • Molineta de Minaya

    At Minaya, a small village located in the heart of La Mancha, saffron is produced from time immemorial.

    Until recently most of its inhabitants took an active part in growing and preparing saffron. They planted the seeds in spring and observed the change in their landscape from September to November as the saffron flowers bloomed. Both adults and children took part in saffron harvesting to ensure that all the flowers were picked at the right moment.

    The saffron flower is very delicate and has to be picked at the early hours of dawn. Later the three red stigmas are extracted from the flower and roasted at different temperatures. Nearly two hundred thousand flowers are needed to produce one kilogram of saffron, thus it is not surprising that on some occasions saffron reached the same price as gold.

    It is said that saffron is grown in La Mancha since the 18th century.

    This land has been endowed with very special conditions which local growers harness to produce one of the best saffron in the world.

    Molineta de Minaya is the only custodian of the experience and the knowledge accumulated over time in this area in growing this valuable product.

  • Museu de la Confitura

    Museu de la Confitura is a project strongly desired by Georgina Regàs, its founder, who describes her wahoo moment as follows: “Everything started with a lemon tree clinging to the southern facade of a house in Torrent (Gerona, Catalonia). The first time I saw the tree, it was on a grey day. It was raining heavily and only the lemon tree was radiant. It looked splendid, laden with lemons. Its branches were bending under the load of the fruit. When fighting with the difficulties to refurbish the house, the harvest of lemons started, first for lemon juice, later for creams, sorbets and cakes. One day an English friend of mine gave me a recipe for a lemon preserve. I had never made marmalade or a jam, but I entered in a completely unknown world that resulted fascinating for me. Later, on a trip to Biarritz, I discovered a little museum about chocolate that moved me to create one related with the world of jams. All kind of fruits, flowers and vegetables seemed suitable and infinite possibilities could be made. Elaborating traditional jams and creating the new ones has brought and still brings me a great satisfaction. A present which I due to my lemon tree.”

    That is how this fascinating artisan laboratory that produces handmade jams from fruits and vegetables in season was set up.

    They currently sell more than 100 flavours of jam, organize workshops, school visits and temporary exhibitions about the jam tradition.

  • Olis Solé

    Olis Solé production of olive oil dates back to 1824 when, according to historical records, the ancestors of the current owners operated the oil presses of the municipality of Mont-Roig del Camp (Tarragona).

    The knowledge and the experience that they have been developing over time have helped them to find the right balance between the traditional methods of olive trees growing and the most modern and innovative techniques for the production of olive oil.

    They produce their olive oil within the boundaries of the Protected Designation of Origin of Siurana, an area internationally recognised for the quality of its produce and favoured by the weather: mild winters and dry and warm summers.

    The harvest is handmade and the olives are picked once they are perfectly ripe.

    The quality of their product is the result of a careful cold extraction process.

    Mas Tarrés PDO Siurana Extra Virgin Olive Oil is the result of the selection of the best Arbequina olives that the Sole family has grown for almost 200 years in its Tarrés estate located in Mont-Roig del Camp.

  • Querida Carmen

    Querida Carmen is a recent innovative company founded 4 years ago in Catalonia. They define themselves as sensitivity for good cooking, Mediterranean identity and admiration for traditional methods.

    Querida Carmen is also careful attention to detail.

    Made up of a large team of sensitive cooks, they want to make life of their customers easier by providing them with tasty easy to cook paella, rice, risotto and fideuà.

    Their products are 100% natural without preservatives, flavour enhancers and artificial colours.

  • San Bartolomé

    Conservas San Bartolomé is a small producer of peppers preserves. It is a family business founded almost 30 years ago in the village of Tricio, in the heart of the famous La Rioja region. Their philosophy is to provide their customers with a natural and handmade product. The family is still deeply involved in the production process, from the choice of the seeds, selected to preserve the quality and the authenticity of this particular variety of peppers, to the final treatment, based on ancient traditions: roasting, cleaning, peeling by hand and filling up the jars.

    Conservas San Bartolomé is certified by the Protected Geographical Indication of Pimiento Riojano.

  • Umoh

    Umoh was founded in 2006 by a cook from Burgos who was willing to succeed in the fast developing industry of ready meals by differentiating his value proposition. They produce ready meals without preserves and artificial colours, with a shelf life of 2 years. This has been possible as a result of an intensive activity of research and development carried out by a team of cooks and co-financed by the European Union and the local government.

    Currently Umoh is a guarantee of natural products.

    They have rediscovered recipes of the traditional Spanish cuisine making them easily available to the final customers.

    They want to provide an excellent product and service joining together tradition and innovation.

  • Zubelzu

    Zubelzu Piparrak is a family business founded in 1994.

    Their Ibarra Chilli pepper is native of the Basque Country. It has a thin skin, a rather soft flesh, a typical green colour and a mild taste, just a bit spicy.

    Most of the production process is handmade. Chilli peppers are manually harvested and selected before putting them in the jar.

    The Guindilla de Ibarra is recognized with the Basque Food quality stamp (Eusko Label Kalitatea).

    It is consumed as a pickle and it is also used to make the cocktail sticks known as “banderillas” typically in combination with olives and anchovies.

  • La Cuna

    La Cuna Conservas was founded in 2002 in Malpica de Tajo (Toledo) with the aim of recovering traditional recipes of the Spanish cuisine and the Mediterranean diet.

    They are committed to producing their delicacies using traditional methods and natural ingredients to deliver high quality and original taste to their final customers.

    Patience and passion for food are among the most important ingredients of their recipes. Although their production process is absolutely artisanal, freshness and consistency of their products are guaranteed by modern techniques that preserve quality.

  • Esperanza del Castillo

    Esperanza del Castillo is a family business dating back to 1952. They carry out their cheese production activity in an environment made up of vineyards, fallow lands, stubble fields and holm oak woods.

    Their Manchego Cheese is elaborated following traditional methods and preserving ancient customs.

    They teamed up with the local dairy farmers to create an ecosystem that evolves as a whole over time to provide their customers with the best possible product.

    Every wheel of their cheese is strictly monitored. During the ripening period, cheese is covered by traditional cloths and periodically brushed with extra virgin olive oil to make it more creamy and flavoury.

  • Artzai Gazta

    Artzai Gazta is an association that currently gathers 111 shepherds/producers of cheese made from raw milk of “Latxa” sheeps. The Latxa is a breed of sheep native to the Basque region. Cheese is produced under the regulations of the Idiazabal Designation of Origin that covers the provinces of Alava, Guipúzcoa, Vizcaya and Navarra. The association was established in the mid-80s and was aimed at enhancing the quality of shepherd’s cheese and defending its identity. The association provides shepherds with technical assistance, training programs, promotion and marketing supports. The umbrella brand Artzai Gazta was created to better promote and commercialize cheese produced by its associated members.

  • Pago Los Vivales

    The Los Vivales estate is a 120,000 square metre farm situated in the village of Coreses (Zamora) in the north east of the Castilla y León Spanish region.

    The owning company, Baltasar Moralejo e Hijos, S.L., has been active in the meat industry for the past 50 years. They have recently decided to apply their experience to the dairy industry, producing and marketing high quality cheese.

    Their advanced breeding, feeding and milking techniques make them compliant with the most rigorous health, hygiene and environmental requirements and allow them to use raw sheep milk to produce their cheese.

    Over the last 4 years Pago Los Vivales won numerous awards at the World Cheese Awards.