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