About us

Spanskmatmarked is committed to good quality healthy food.

“Eating healthily doesn’t have to be a luxury.”

In our company, our responsibility is to create shared values for the benefit of society, and we continue to work every day to be more competitive.

We believe in honouring our responsibility and are convinced that success is achieved through motivation, commitment, and the passion that we demonstrate every day.

We are committed to being honest, serious, and responsible in all areas.


Martínez Somalo was created in 1901 by José Martínez Campo. José was a large family and in which his brothers dedicated themselves to the production and sale of meat products. His brothers made pork products and José sold them in his town and nearby towns.

Martínez Somalo is a company committed to people, is located in Baños de Río Tobía (La Rioja) .It is located an altitude of 600 meters, near the Najerilla river valley and surrounded by mountains, cold winters, hot summers and mild springs and autumns, which created a perfect microclimate that favored the elaboration and drying of pork products.


Cardisan has been making hams by following traditional recipes handed down from grandparents to grandchildren since 1898. The traditional taste has been maintained over four generations and has transformed their purebred acorn-fed Iberian pork into a unique product of gastronomic heritage.


Biobordales is a family business, and is in the privileged area of Segovia (Castilla y León) called Orejana at 1,100 metres of altitude. The farm is in the middle of nature, built with natural materials and its design is integrated into the environment.They have been making and curing organic hams and sausages since 2001.They were the first company in Spain that specialized in organic hams and sausages. As Biobardales’s aim to be a clear reference point in organic meat production, they created wealth in the area by using a production model that is based on tradition and always respects the environment. They don´t use chemical additives only organic pork seasoned with organic herbs and spices in the production of hams and sausages. Their philosophy is based on a healthy diet and the respect for the animals and their environment. They collaborate with schools, events, attend fairs and markets to explain the benefits of eating organic meat. The hams and sausages are also free from allergens.
An organic breeding of white pigs means respect for the natural cycle of life. To avoid the use of chemical fertilizers, herbicides and pesticides in their diet the white pigs are fed with cereals and legumes. This makes the breeding process 50% longer than conventional pig farming.
The company only use homeopathic medicine when it is necessary, and only by veterinary prescription.


The Campo Rus cheese is produced with raw milk, and is prepared by using traditional methods that have been used for decades. The feeding of the healthy free range sheep in carefully selected pastures is the reason behind the unmatched quality and flavour of the milk. The sheep are milked daily and their milk is transported in special tanks. The traditional method of producing and ageing the Campo Rus cheese ensures that each piece of cheese is unique and varies slightly in weight and size. There are no two identical pieces of cheese because all their products are handmade. This tradition, along with Campo Rus’s deep knowledge of Manchego sheep and their adaptation to the new technologies of the sector, are the main competitive advantages.


Queserías Picos de Europa is located in Posada de Valdeón (Castilla y León), in the main town in the Valdeón valley, in the heart of the Picos de Europa National Park.
Tomás and Javier Alonso, started to produce cheese more than 40 years ago.
They are the third generation of a family business founded in the 70’s by their grandfather. They follow everything which have learned to maintain the essence that makes the different. The Blue Cheese of Valdeón is their legacy and the best kept secret. Thanks to the way in which they elaborate it, as they have learned from our ancestors, every day is more recognized both inside and outside our borders.


Agrícola La Maja is a family business that was founded in 1997 to cultivate olives and to produce and sell Extra Virgin Olive Oil. Because of the careful work that Agrícola La Maja carries out from the actual planting of olive groves to the subsequent harvest, as well as throughout the entire oil production process, during storage and packaging, the oil obtained is of exceptional quality. The harvesting method is fully mechanised and the olives go directly from the tree to the oil mill without ever touching the ground. Their main harvest is ARBEQUINA, but they also cultivate Arbosana, Koroneiki, Empeltre and Picual. Harvesting commences at the end of October when the olives are beginning to ripen. At their oil mill, they only extract oil from recently harvested flawless olives. They employ an extraction process that is carried out less than twelve hours after harvesting. This prevents fermentation that directly affects oil quality.


Casa Pareja farm is located in southeast of Spain (Calasparra-Murcia).

There are 350 hectares under organic and Demeter cultivation of olive trees, wild olive trees, vineyards, cereals and traditional cultivation of almonds, fruit and nursery vines.
The cultivated olive varieties are: “Cuquillo or Lechín” and “Cornicabra”, “Arbequina”, “Picual” and “Hojiblanca”, among others.
Our Extra Virgen Olive Oils are the result of feeling, ecological purity and passion for the well done work.

SAT 1870 CASA PAREJA is the 5th generation of the family elaborating lovingly its olive oils. The family cultivates his land with vocation and maximum respect for the environment: encounter
with the vital, natural essence of ecological love, as the origin and purpose of everybody.


Monjardin organic products are made without artificial components, keeping their colour and texture natural. Monjardin respects the environment and focuses on quality right from the start.
The Monjardin products are freshy made on a daily basis and packaged within a few hours of collection. The company works with the strictest quality and safety controls, set by the EU, and in 2016 received an IFS Food Standard Certificate.
Their secret is to lose little time during the process and their aim is to keep all nutrients, vitamins, texture and colour in order to keep the feature of each product.
Monjardin respects the environment from collection in the fields to final packaging. For example, the white asparagus is collected during the night and packaged the next day. They want their customers to taste and eat organic products that keep all the flavours and aroma.
Monjardin (now part of El Navarrico) was set up in the 1950s to develop organic products. In the beginning the owners, José Salcedo and Amalia Herce produced handmade preserves from their fields. The vision of the company was to bring produce from the field to the consumer with minimum human involvement, respecting the rhythm of nature, and using products which don´t affect the quality of the food. The company is based in San Adrian (Navarra), Northern Spain.

Amalia Herce and José Salcedo,
founders of Navarrico in the 1950s.


Las Hermanas er en familiebedrift stiftet i 1940 som lager røkt paprika (PIMENTÒN DE LA VERA). Målet deres er å tilby et kvalitetsprodukt som kunder setter pris på.
Las Hermanas var pionerer i sin nisje og moderniserte innpakningen som brukes på dagens produkt med et attraktivt og innovativt design. De bruker en ny teknologi kalt Enterprise Resource Planning System (ERP) for å kontrolle og følge opp hvert steg i produksjonen. Las Hermanas kan love kvalitet til sine kunder, da de kan skilte med sertifiseringen IFS (International Featured Standards).
Den røkte paprikaen Las Hermanas, eller «det autentiske røde gull», er berømt for sin enestående kvalitet, som oppnås gjennom et nøye utvalg og tørking av paprika før den videreforedles og pakkes. Paprikaen dyrkes i den lille regionen «La Vera» i Cáceres (Extremadura). Takket være det fuktige mikroklimaet i Cáceres tørkes ikke paprikaen helt ut på naturlig vis og for å dehydrere den fullstendig brukes eikeved. Dette er hemmeligheten bak paprikaens karakteristiske røkte smak, aroma og farge.


José Serrats was founded in 1890 in Bermeo (Biscay), probably is one of the oldest companies in Basque Land. He was an entrepreneur from Catalonia, who pioneered the use of the Appert preserving system for fish preserves,.

Dedicated originally to the salting and semi preserving of anchovies, over time other types of fish from the Gulf of Biscay began to be preserved by the company. This resulted in a need to expand and a facility was built in Elantxobe (Biscay), Pasajes (Guipuzcoa), Asturias, and Galicia, and eventually their own fishing fleet. Eventually this was given up to focus completely on the industrialization of the company.
Since the beginning of the 20th century, more than half of the production of the various products made by “Serrats” and “La Pescadora” have been exported. The primary markets that they exported to were France and South America. Currently the largest markets are Europe and North America.
Originally wood barrels were the primary tool used for the salting and pickling of the fish. After the beginning of the 20th century, a better understanding the Appert system of sterilization gave way to the use of cans that could be tightly sealed.

Finally glass jars for fish preserves were introduced in the 80’s.
Over all these years, the production process has changed very little. The technique has been perfected to achieve a higher quality product, but the traditional process of production has been maintained.
Our preserves continue being elaborated by a meticulous handmade similar to the process used in 1890. These artisanal techniques prevent the fish from losing quality and make our preserves maintain our high standards for flavour and texture.

The selection of the highest quality raw materials with a strict system of quality control, make our preserves an exceptional product.


A.T.M.C. is a family business. It produces and markets both saffron and its bulb.It is located in the municipality of Minaya, (Albacete- Community of Castilla-La Mancha). Saffron from this region enjoys a deserved prestige in the world for its quality.The owners have more than 30 years of experience in the saffron sector. Its harvest is its own, limited and with denomination of origin, factors that guarantee a select and totally handmade product.


It was in the early 40’s when José Montoro León started to produce Valencia rice in his old mill, in the town of Massamagrell.
Nowadays, after two generations, the tradition still goes on. In the neighbouring town of Rafelbuñol, a modern infrastructure now holds state-of-the-art technology to produce, pack and distribute rice from the best fields of Valencia .
The experience and knowledge of three generations devoted to the production of rice now blend with technology to offer to their clients rice of optimal quality, that has been wisefully selected and processed


Rafa Gorrotxategi is the third generation of the Gorrotxategi Family. Since he was a child, he has lived among ovens and cakes.

When he was 24 years old, he started working in his family’s workshop together with his father José Mari Gorrotxategi, attending several courses on Confectionery and Chocolate in Germany, France and also in Spain.

This new step of Rafa Gorrotxategi is a step forward in quality and innovation. He will surprise us with new products and pairings that will try to bring the artisan bakery up to levels of high gastronomy.
During all these years, he has demonstrated that the high chocolatery has no mysteries for him; now he will show us that the high confectionery, neither.