Producers

ANXOVES DE L’ESCALA, S.A.

Anxoves de L'Escala, S.A. is dedicated to salting and preparation of anchovy since 1940.

At first 10 women from the same village worked in a small workshop. Due to the growing demand of its products, it was required the transfer of the activity in a new establishment where 40 people were employed.

Accomplishing the community sanitary standards rigorously and working in a traditional and artisan way is obtained this anchovy of “soft” texture and special flavour characteristic of its brand, recognized with the "Q" of food quality awarded by the Catalan Government in 1987.

AUSESKEN

Cerveses Ausesken was born from some concerns and personal experiences about beer, specifically about an artisan beer of quality.

Its fundamental pillars, at a business and product level, are three: proximity, sustainability and quality.

Its image, as well as the logo, arose of the idea to look for the roots of Osona region and we went back to over 2.000 years ago. In the Iberian site of l’Esquerda (Roda de Ter) was found a coin in which appears the word AUSESKEN (in Iberian alphabet), which could be translated for DELS AUSETANS (OF THE AUSETANS) that was the Iberian tribe in Osona and part of Central Catalonia. There is also a horseman riding on horse holding an olive branch. AUSESKEN has personalized it with a cereal sprig.

Cerveses Ausesken is sensitive with the environment. For this reason, the fuel used in the production process is the biomass; clean energy that is obtained from the cleaning and forest regeneration.

It is also important the recycling of the activity residue: chaff that we give to a close rancher to feed his cows and exhausted hop and biomass ashes that are used as a natural and fertilizing manure for the fields.

BOLETS PRADES

Bolets Prades is a family business, which was founded in the early 1950s, buying and selling fresh wild mushrooms, found and selected, one by one, in a high mountain environment. After many years of selling fresh mushrooms, mindful of the limited season that they offered, they bet on dehydrate mushrooms and like this they could enjoy all year of these valued fruits that nature gives us. Work and hobby, which is inherited by their grandparents and parents, for these fruits have made that now Bolets Prades starts a new phase with exclusively dedication of dried mushrooms and products derived from them, yet they offer season fresh products by advance order.

They work the mushroom since the harvest until the sale. They are currently specialized in dehydrated mushrooms (dry). They dry them and later they pack them, all in a natural and artisanal way. Their products do not have any kind of additives or preservatives, and they arrive to the consumer in the most natural way and the best quality.

CAN CARRIOT

Situated in the incomparable setting of the Empordà plain, the place where the Mediterranean meets the Pyrenees, Can Carriot is a family-run enterprise whose origins lie in a long-standing tradition of growing olive trees and producing olive oil, activities which naturally evolved into the opening of the Can Carriot Restaurant in Palau Saverdera in 1975.

As a result of this agricultural tradition and constant quest for excellence, and in view of the huge popularity of their allioli sauce, the Macau family decided to produce and market their own herb-infused olive oils and vinegars.

Casa Carriot was launched in 2009, featuring a select range of products targeted at the high-end artisan food segment. We are so determined to only commercialize high-end products that we do not even use a factory for our production, but a kitchen where we only work with 100% natural produce.

In 2009 we also opened our second restaurant, “La Bodega de Can Carriot”, on the Empuriabrava residential estate, where we offer high quality, simple, home-style cooking featuring grilled meats, salads and French fries, all of which are hugely popular with our customers and much sought-after.

Today, thanks to the dynamic input of the third generation of the Macau family, the business is embarking on a process of expansion in the form of franchised restaurants, with the aim of disseminating our products all over the country and extending our range of specialities and formats. The loyalty of our customers is our best endorsement!

CERVESA DEL MONTSENY

The beer company Cervesera del Montseny was created with the intention of offering an artisan beer of the highest quality: their beers are ARTISANS, INTEGRAL AND NATURAL.

It is a small brewery with a productive capacity of 3.000 litres in each production. By means of the traditional English productive system (with maceration by the simple infusion method), the productive process is practically manual, with the indispensable basic mechanizations. Handmade beers are produced due to these peculiar features.

Its beers contain ingredients considered in the German Law of the purity (Reinheitsgebot) of 1516: water (from Montseny), malt (barley and wheat), hops and yeast. Therefore they make INTEGRAL BEERS thanks to the ingredients.

Cervesa del Montseny bottles NATURAL BEERS without filter or pasteurize. The carbonic gas is generated naturally by the yeast, which is contained in the bottle. We can say that they are live beers, which evolve over time. Alcoholic fermentation is a traditional way to transform food to prolong the preservation that does not allow adding artificial preservative in beer.

This small brewery is specialized in beers of the ALES family or high fermentation, unlike most of the national productions of the LAGER family or low fermentation. It is recommended to consume their beers fresh, but less fresh than LAGER.

COLLBAIX – CELLER EL MOLÍ

To produce their products they cultivate two farms in the region of Bages. One, whose name is El Molí, is located in an area in front of the mountain of Montserrat and at the foot of the hill of Collbaix; the other is Els Plans de la Casa Nova, in Monistrolet de Rajadell. In these two farms of Pla de Bages they ecologically cultivate vineyard and olive trees to produce top quality wines and oils, respecting the natural environment where they are.

COLLVERD

Collverd is both the oldest and the most modern company of fattened web-footed bird production in our country. It was the first company of this kind to be founded in Catalunya, as well as the first one in the Spanish State. Over the last 30 years, Collverd has been a leading company in the production, elaboration and commercialisation of duck products.

Ducks are probably the only biological animal left, and we must safeguard this. In their farms, ducks enjoy a cereal-based diet and are reared outdoors, with freedom to roam –all which results in exceptional quality. Ducks provide us their liver (foie-gras) and an extremely healthy meat, low in cholesterol.

From egg to plate: Collverd guarantees that every product goes straight from breeder to consumer. From their farms, through their own abattoir and the facilities where they elaborate their products, to the consumer.

Collverd is located in the middle of the Empordà Region, between the Pyrenees and the Mediterranean Sea, very near to the region’s wetland reserve of the Aiguamolls. This is a strategic point connecting Catalunya, Spain and France; a place that birds and people usually pass through.

COOPERATIVA DE CAMBRILS

The first reference that we have of the cooperative movement in Cambrils date back to 1902, with the foundation of the Sindicat Agrícola i Caixa Rural. At this first stage, the main activity was to provide services to members and concentrate the offer. An important fact was that this move was done by the great owners and by the smallest, and this fact has been stabilized in the course of the years.

With the need to elaborate wine, in 1915 was originated the project of the Celler, work of architect Bernardino Martorell, Antoni Gaudí’s student. This building was inaugurated in 1921 with the elaboration of the first wine vintage with a production of 596.044 kilos. Celler is currently a modernist work of a great architectural value declared property of local interest and it is the permanent headquarters of the Agricultural Museum.

El Molí d’Oli started operating in 1940, with a first harvest of 87.494 kilos of olive       essentially arbequina. This cultivation has undergone a very significant growth and has been a bet for the Cooperative with a continuous improvement of the technology of the facilities and the quality control of the olives and the obtained oil. Nowadays the productions arrive to 4,000 tonnes of olives and 900,000 litters of extra virgin olive oil.

The creation of the Hortofrutícola in1969 gave impetus to agricultural activity and economic movement of the organization for the high volume of fruit and vegetable commercialisation of the members.

Through more than forty years of activity in this section it has been diversifying its range of outstanding products such as peach, citrus fruits and vegetables. The annual volume of activity is around 5,000 tonnes.

With the opening of the new facilities located in Montbrió road with 12,000 m2 in 2005 it culminates this present and future bet.

DESTIL·LERIES CAMPENY

Destil·leries Campeny, S.A. was founded in 1970 by Amadeu Pons Campeny, a Catalan businessman, who with great dedication, effort and enthusiasm, has turned the company into one of the references in the liquor industry in our country.

Since its beginning, Destil·leries Campeny has bet for an excellent quality in all its products and has distinguished itself by an intention of overcoming and innovation, based on a constant improvement at all levels.

In recent years, Destil·leries Campeny has put a special interest in compete not only in the national market but also in expanding internationally, exporting its wide range of products in more than 15 countries.

EMBOTITS SALGOT

The beginnings

In 1928, Antoni Salgot created a small cold meat company in a house in the main square of Aiguafreda, which still remains today as a workroom. In this town at the feet of the Montseny massif emerged the first products, with an identity already well defined and of high quality thanks to the training received by Antoni Salgot by the hand of butcher masters of Cerdanya.

His spirit of innovation and growth led him to acquire, already in 1929, the first automatic cold rooms in the United States, a very important fact in the production processes and products conservation. In the same year, Embotits Salgot were part of the menus that were served during the Universal Exhibition of Barcelona.

Among many other contributions, Antoni Salgot contributed to introduce in Catalonia a pig breed came from England called Large-White, a qualitative leap for Salgot products.

The expansion

Pere Salgot, Antoni’s son and linked to the business since he was very young, he took the responsibility in 1964 and began the expansion task and positioning the brand in the market. The constant improvement of the quality was one of his challenges, as well as the final Salgot consolidation as a cold meat brand, with presence in the best butchers of the country.

Pere Salgot was co-founder of the D.O. Botifarra Catalana. He was the prime mover and later president of the Federació Catalana d’Indústries de la Carn and promoter of the IGP Llonganissa de Vic.

The impulse of Pere Salgot entailed important changes in the production systems: new processes, new recipes… Soon he received the recognition of the society, in the form of awards such as the Medalla d’Or de l’Agricultura Catalana (gold medal of the Catalan agriculture).

Pere Salgot legacy remains today in the prestige of the brand, which has already become a reference.

Present and future

Valeri Salgot currently leads the company and represents the third generation of butchers in Aiguafreda. He is trained in business management and production process of delicatessen products; Valeri Salgot works with the same enthusiasm and values than their predecessors.

Apart from being president of Embotits Salgot, Valeri is also president of Clúster d’Elaboradors de Productes Gourmet de Catalunya, member of the boards of management of ACIC (Catalan Association of Meat industries) and IGP Llonganissa de Vic.

The positioning strategy driven by Valery Salgot comes from a solid tradition, the one from the "butcher’s masters of Aiguafreda since 1928" which, combined with its spirit of innovation, has consolidated Embotits Salgot as one of the premium food brands.

Ecogranja de Recerca Salgot is the last great project of the company, an innovative space that marks the difference thanks to its values and foundational objectives:

• Commitment to the environment and animal welfare
• Research to maintain and even exceed the high levels of quality
• Commitment to society

EMPORDÀLIA

At Empordàlia we have been making quality wines and oils from our own yields in the Alt Empordà and Baix Empordà regions for over 40 years. Over the years we have striven to improve our methods, using late-generation technologies to give our products the quality they now boast. Our vineyards and our olive trees have always grown under the influence of the north wind known as the Tramuntana, having become acclimatised to this punished landscape of rocky, slate-filled soil, transformed by farming, wind, rain, sun and drought.

We currently grow 350 hectares of vineyards and 500 of olive trees, and we make and sell wine and extra virgin olive oil. The Co-operative was founded in 1961, but did not begin to market finished products until 1988. The brands currently on the market, under the Empordà denomination of origin, include Vinya Verdera and Sinols (wines) and Oli de Pau (oil). The two wine brands include red, rosé, white, Moscatell and Garnatxa.

Now a co-op with 250 partners from the Alt Empordà and Baix Empordà regions, Empordàlia arose in 2005 from the merger between the Pau i Roses and the Vilajuïga co-ops (the Agrícola de Pau co-op, founded in 1961, and the El Celler de Roses co-op, created in 1954, had previously merged in 1986).

FERRÉ I CATASÚS

The team of Ferré I Catasús is a humane team proud of what they are and what they do. Their soul and work originate from this land which is deeply rooted to a tradition and a way of living and viewing the world. Their farmhouse which is called Masia Gustems reflects these values, knowledge and efforts. Here, Ferré i Catasús mixes tradition with the most innovative machinery in order to obtain the best quality from their crops and from this millennial fruit that is still a fundamental part of their culture and country. This results in young wines and fragrant cavas all with character. These wines and cavas are eager to discover and explore the world, without leaving behind their origins. This is reflected in its special and dazzling flavour and its personality.

FORMATGES DE MUNTANYOLA

Since more than twenty years, in Mas Vilavendrell, they have an artisan cheese factory, where they make goat and lamb cheese.

Since the beginning, the milk was of the goats of the exploitation. They currently buy to other ranchers of Catalonia.

GALETES TRIAS biscuits

On 4 June 1908, Joaquim Trias i Vila opened a business at 45, Carrer del Centre, where he began to make and sell cake and biscuit products. Today, with a success story going back more than one hundred years, the Trias family still shares with all their customers their passion for tradition and their quest for excellence in terms of flavour, texture and presentation.

Trias biscuits contain no additives, preservatives or colouring, and are enriched by a high percentage of almonds. Thanks to the company’s superb recipes and excellent production processes, these are biscuits with unique flavour and texture.

GRAMONA

Gramona is the union of two family sagas with deep-rooted connections with the world of wine: the Batlle and the Gramona families. The Batlles were a family of grape-growers and winemakers based in Sant Sadurní. The Gramonas, who trained as oenologists in the early 20th century, gave their name to the company which is today one of the most highly regarded producers in the world of cava.

1881 Pau Batlle, taking advantage of the growing French demand for local wines as a result of the phylloxera outbreak in France, built a winemaking facility in the "Celler Batlle", at the back of the family home in Sant Sadurní d'Anoia.

1910 Bartomeu, Josep Gramona’s son, enrolled on the "First Training Course in Oenology" at Vilafranca’s Estació de Viticultura.

1921 Bartomeu Gramona and Pilar, the only daughter of the Batlle family, who had married in 1913, started marketing the first bottles of "Champagne de Cava", made and aged in the cellars on Carrer Indústria in Sant Sadurní d'Anoia.

1940s The house’s first sparkling wines – called "Victoria", "Gramon", “Clos
du Marquis" and "Ninon de Lenclos" – were all relabelled as Gramona, thus creating the brand.

1970 Industrialization reached the sector. The number of cava and ‘champagne’ houses grew five-fold and the artisan practices that had led to the production of Aged Sparkling Wines were largely abandoned. Only a few houses in Champagne and a few more in Spain – including Gramona – still observed these practices, while at the same time spearheading winemaking technology to preserve the philosophy of great wines made in the traditional way, or Mèthode Champenoise. The following year, the winery created the "III Lustres", one of the first brut nature cavas on the market.

Today, the fifth generation of the Gramona and Batlle families, Jaume and Xavier, are responsible for managing the winery and making cava in the traditional way, the family passion for their land and the vineyards having been passed down from generation to generation. Their latest achievement has been the modernization of Celler Batlle, transforming it into a futuristic winery buried under the vineyards, fully equipped to continue making some of the finest wines and cavas in Spain.

MAR-TRET

Mar-Tret Teca S.L. began its activity in Rambla Catalunya of Olesa de Montserrat in 1977. It was a store with a small workshop where they made and cooked legumes, escalivada, escalivat pepper.

Over time the business prospered and in 1998 moved its facilities to the Masia Can Cortadelles, where is nowadays. So they could expand the workshop, have a warehouse, a cold room and a labelling area. This allowed begin to manufacture larger quantities, without giving up the quality or the artisan meaning. And this is how they continue doing their canned food today.

The Mar-Tret products have no preservatives, artificial colours or any type of additive. They are only preserved thanks to natural products, such as oil, vinegar or salt, and sterilization at high temperatures, which allow that the product expires three years later.

The production of small consignments allows accurately control the quality and adjusts the cooking time of products for every new consignment that comes along. This means that you can always enjoy an optimal cooking point whatever it is the time of year when the conserve has been made.

RAMON ROQUETA

It is a story of a winemaker’s family. Its origins date back to the 12th century (1199), although it appears traces of vine grower task in the Roman period. They are wine love generations, of exclusive dedication to the wine task that survives with enthusiasm in present generations.

The trajectory demonstrates the commitment and respect for the land and its fruits, to which they have devoted maximum precision and the best resources at all times.

In their vineyards and wineries pursue tirelessly to express clearly the history and the identity of earthy through its fruits and wines. Their vision is to extract the best from the vineyard and the territory and to extend their boundaries beyond their origins.

RATAFIA RUSSET

Since 1903, Ratafia Russet today run by the fourth familiar generation, continues producing handmade ratafia, following the traditional methods, improving the process of maceration, ageing and filtering, and seeking to optimize collection and manipulation of aromatic plants and green nuts included in the prestigious formula.

The Green walnuts, essential ingredient for the production, come from the walnut trees of the family, Mas Bassols de la Cot, Ca n’Illa de Sant Jaume de Llierca and Can Mistos de Montagut.

In our facilities the liquor preparation process follows the same steps that the homemade, with the appropriate instrumentation for bigger amounts, such as stainless steel tanks, agitators, pumps, filters and oak barrels for the aging.

Our efforts are directed to achieve the perfect extraction of the aromas of aromatic plants and nuts, maintain the characteristic oily density and liquor bouquet, and ensure, in summary, the high quality of our products.

Nowadays, Ratafia Russet has achieved dimensions and ideal balance that allow to face a certain productive increase, keeping a familiar organization chart to which we don't want to give up and on which is based the company approach. Our future plans are precisely the preservation of this structure, without considerable changings, improving the elaboration process. On the other hand, we must say that in the specific field of ratafia we are placed as one of the leading brands in the market.

The concept of a family business is also an aspect that we want to preserve, because it is implicit in a popular product, as ratafia is. In the same way we think that is essential to highlight its origin in La Garrotxa, and therefore, Catalan.

RECAREDO

In 1878, Recaredo Mata Figueres was born in Sant Sadurní d'Anoia.

In 1924 his son Jose Mata Capellades began working in the world of cava and creating some bottles.

He was the founder of Caves Recaredo.

Their house is known as "Can Recaredo".

Jose Mata Capellades built the cava cellars in his house, in the historic centre of Sant Sadurní d'Anoia. Some parts of the cava cellars are older than 80 years of history and they have been preserving by respecting its original shape.

It was Josep Mata who forged the Recaredo identity, based on knowledge, professionalism and work. He marked his own style, being pioneer in the production of totally dry caves (Caves Brut Nature), working with oak barrels and with longer aging caves.

Nowadays, the third generation is at the helm of Cava Recaredo.

TORRONS VICENS

The nougat candy tradition of Agramunt appears documented for the first time in 1741 through some letters of the noble families of Agramunt. Torró d'Agramunt acquires a wide recognition during the 19th and 20th centuries. This is due, in large part, to the fact that the nougat candy artisans visited fairs and markets of other populations.

Later, the profession suffered hardships of the civil war and for years the production was paralyzed because of problems with the supply of raw materials as the hazelnut. Passed this time, some families kept with tradition to the present days.