Espinaler · 2012 AWARD TO THE BEST SPECIALIZED GOURMET SHOP IN SPAIN 2014 NEW GENERATION, SAME...
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CORPORATE BROCHURE
Transcript of Espinaler · 2012 AWARD TO THE BEST SPECIALIZED GOURMET SHOP IN SPAIN 2014 NEW GENERATION, SAME...
CORPORATEBROCHURE
ESPINALER IS AN OLD-CENTURY COMPANY SPECIALIZED IN THE SELECTION, PACKING AND DISTRIBUTION OF GOURMET CANNED SEAFOOD. ESPINALER PRODUCTS ARE ADRESSED TO HIGH QUALITY RESTAURANTS AND GOURMET RETAIL STORES.
THE BRAND INCLUDES MORE THAN 300 REFERENCES, AMONG CANNED SEAFOOD, CANNED VEGETABLES, HOMEMADE VERMOUTH, CHIPS, OLIVES AND THE FLAGSHIP PRODUCT: THE ESPINALER SAUCE. IT IS MADE WITH A TRADITIONAL RECIPE SINCE 1950 AND IT IS THE BEST PARTNER TO SEASON CANNEDFOOD AND CHIPS.
OUR HISTORY
TIMELINE
1896OPENING OF THE TAVERN ESPINALER
BY MIQUEL RIERA I PRAT
1930FRANCISCA RIERA I FORNELLS
(DAUGHTER) COMES TO THE FRONT OF THE BUSINESS (2ND GENERATION)
1950CREATION OF ESPINALER SAUCE
BY VENTURETA ROLDÓS (THE WIFE OF JOAN TAPIAS)
1946JOAN TAPIAS I RIERA (GRANDSON) CHANGES THE BUSINESS: IT BEGINS
TO SERVE HORS D’OEUVRES (3RD GENERATION)
1980MIQUEL TAPIAS CREATES THE
PRESERVE BRAND: ESPINALER GOES OUT ONTO THE MARKET
1970MIQUEL TAPIAS ROLDÓS (GREAT-
GRANDSON) BEGINS TO GO TO GALICIA TO SELECT THE PRESERVES
IN PERSON (4TH GENERATION)
2000OPENING OF ESPINALER WAREHOUSE
– TAVERN – STORE IN VILASSARDE MAR
2013INTERNATIONAL EXPANSION
2015CHANGE OF CORPORATE IMAGE
2016120TH ANNIVERSARY CELEBRATION
2012AWARD TO THE BEST SPECIALIZED
GOURMET SHOP IN SPAIN
2014NEW GENERATION, SAME PHILOSOPHY
(5TH GENERATION)
CLIENTE ESPINALER
Nº TINTAS 2
FECHA 1.2.2016
IMÁGENES ALTA RESOLUCIÓN Sí No
OBSERVACIONES: Los contenidos, especificaciones técnicas y textos de estos originales han sido verificados por Verdelimón y el cliente y deberán estar firmados por el cliente para manifestar su control y conformidad.Por ello, Verdelimón no se hace responsable de posibles errores, omisiones involuntarias, tampoco por cambios realizados deliberadamente por terceros, ni de las reclamaciones que se pudieran derivar de ellas.Asímismo, Verdelimón no asumirá ninguna responsabilidad de aquellos tirajes en los que previamente no se hayan efectuado, conjuntamente con el cliente, los mínimos controles (pruebas de grabador en material real y libro de gamas, nuevas pruebas contractuales, etc) y revisados y firmados convenientemente.
ESCALA 1/1
Para cualquier duda o comentario, contacten con:[email protected]
TINTAS DIRECTAS
P 648 C P 9140 C
PROYECTO Sello 120 Aniversario
120AÑOS·ANYS·YEAR
S
1896·2016
IN ESPINALER, EVERY SEASON WE SELECT OUR PRODUCTS IN THEIR PLACE OF ORIGIN, WITH THE COMMITMENT TO MAINTAIN OUR CHARACTERISTIC QUALITY.
ESPINALER
AROUND THE WORLD
AGENTS, DISTRIBUTORS AND RETAILERS
SPAINFRANCEHOLLANDIRELANDANDORRABELGIUMLUXEMBOURG
LATVIAESTONIAITALYAUSTRIADENMARKUKSWITZERLAND
ROMANIAHONG KONG (CHINA)JAPANINDONESIAIVORY COASTUSACZECH REPUBLIC
GERMANYGUATEMALAPOLANDPORTUGALSWEDENAUSTRALIASINGAPUR
CANNED FOOD
BENEFITS
THE PERFECT PRODUCT FOR EFFICIENT MANAGEMENT
LONG EXPIRATION DATE. LONG SHELF-LIFE.
EXACT PRICE PER PORTION. HIGH PROFIT.
CANNED SEAFOOD HAS MORE VITAMINS THAN FRESH.
STERILIZATION PROCESS: KILLS ALL POSSIBLE
BACTERIA.
CANNED SEAFOOD IS IDEAL FOR A HEALTHY DIET:
+HIGH VITAMIN CONTENT -LOW TRANS FAT CONTENT
EASY TO STOCK. MORE ECONOMIC
AND MORE EFFICIENT.
DOESN’T NEED REFRIGERATION. LOW CLIMATE IMPACT.
NO WASTE.THE WHOLE CAN IS USEFUL.
CONTROL OF
WHOLE VALUE CHAIN
ESPINALER CONTROLS THE WHOLE VALUE CHAIN PROCESS
1. FISH IS FISHED IN THE CANTABRIAN, ATLANTIC AND
MEDITERRANEAN WATERS
2. ESPINALER’S BEST QUALIFIED PERSONNEL SELECT THE BEST
QUALITY FISH
3. ESPINALER DECIDES HOW THE FISH HAS TO BE PACKED
4. ESPINALER RECEIVES THE PRODUCTS FROM THE MANUFACTURING FACILITIES
5. ESPINALER SELLS AND SERVESTO FINAL CLIENTS
6. ESPINALER RECEIVES VALUABLE INFORMATION IN ORDER TO ALWAYS
KEEP IMPROVING THE ESPINALER PRODUCTS
ESPINALER
INTERNATIONAL STRATEGY
ESPINALER INTERNATIONAL STRATEGY
ESPINALER EXPORTS ITS PHILOSOPHY & TAPAS CONCEPT:
THE KNOW HOW
ESPINALER IS NOT JUST LOOKING FOR A DISTRIBUTOR OR AGENT. WE ARE
LOOKING FOR PARTNERS WHO BELIEVE IN OUR PRODUCT AND CONCEPT
ESPINALER PROVIDES SALES AND MARKETING SUPPORT TO ITSINTERNATIONAL PARTNERS
ESPINALER
IN NUMBERS
ESPINALER IN NUMBERS
OFFICESIn Vilassar de Mar
WAREHOUSESWith a total of 5,000 m2
PRODUCTSMore than 300 references in products
TRAJECTORY5th generation of Tapias family
EMPLOYEESMore than 90
TWO OWN STORESOne of them awarded as the Best Spanish
Gourmet Store in 2012
COMPANY FACILITIES
ESPINALER
CHANNELS
ESPINALER CHANNELS
RETAILMore than 500 specialized stores
HORECAMore than 1,500 restaurants bars and hotels
LARGE SUPERMARKET CHAINSPresence in the best supermarket chains
WHOLESALEPartnership with different Distributors and Agents worldwide
ESPINALER
REFERENCES
ESPINALER REFERENCES
BEST SPANISH GOURMET STOREAWARD IN 2012
PRESENCE AT GREAT RESTAURANTSAND GOURMET STORES
ESPINALER IS AT HONG KONG’S WORLD TRADE CENTER
TABERNA ESPINALER, Tokyo PRESENCE AT INTERNATIONAL FAIRS
ESPINALER LANDS IN THE UNITED STATES
ESPINALER
IN THE NEWS
ESPINALER IN THE NEWS
LA VANGUARDIA
ANTHONY BOURDAIN
EL ECONOMISTA
THE NEW ESPINALER
EXPANSIÓN LOS CAMINOS DE BACO
VALOR AFEGIT THE WALL STREET JOURNAL
ESPINALER IN THE NEWS
ESPINALER
PRODUCTS
OUR PRODUCTS
SEAFOOD
WHITE CLAM RAZOR SHELL
COCKLE
SEAFOOD
Cockles are fished in Noya estuary. After being washed in sea water to remove sand, they are boiled, size selected and hand packed.
White clam is fished en Arosa estuary during October, November and December. It´s called “the queen” because of its texture and flavour. The best ones are from Santa Eugenia de Ribeira.
Razor-shells are fished in pure waters from Galician estuary. The oil which appeared in the surface when the can is opened shows its best quality. We recommend to taste it.
Mussels are picked up from Arosa estuary trays and they are fried in extra virgin olive oil. We add pickled sauce made of vinegar pepper and spicies previously selected.
MUSSEL
SEAFOOD
CHIPIRÓN
It´s filled with its own tentacles, according to a hand made and delicated process. olive oil is added. Delicious taste and texture.
OCTOPUS
It is selected in Mediterranean waters, sliced and canned in olive oil. It can be found boiled and vacuum packed or in “gallega” sauce.
WHITEBAIT
The whitebait comes from the Mediterranean Sea. It is filleted and cleaned manually, in order to choose the best parts. After being some hours in salt and vinegar, it is collocated one by one in each tray or glass jar and it is marinated with green sauce.
ANCHOVY
The anchovy we select is captured in Cantabria during April and May. It is canned and pressed in brine. It matures for 8 to 12 months and is thoroughly cleaned one by one.
SEAFOOD
They are shellfished in Galician estuary, steamed and prepared in 3 ways: natural, with onion and in “vieira” sauce.
SCALLOPS
LANGOSTILLO
It is similar to cockle and it is shellfished on Málaga coast. It has a deep red colour and a pleasamt sea taste.
SQUID SLICES
This exceptional product is carefully selected with the best squids. Filled with its own tentacles and cut into slides.
SEASNAIL
They are removed manually one by one from the rocks of the Mediterranean Sea. Then, they are steamed before its characteristic shell is extracted and, finally, they are canned manually with natural water.
They are also called “xoubiña”. The sardines fished in September are the best quality ones. They are steamed and packed in oil or pickled sauce, or cooked with tomato or chilli.
SARDINE FINE SHELL
It is a bivalve mollusc of the family Veneridae. It has a nice, fine and soft taste. That´s why its name.
WHITE TUNA
It´s a fresh blue fish elaborated on coastal (Cantabric sea), 100% natural. It´s boiled and just olive oil and salt are added. We show this product in pickled sauce or olive oil.
TUNA
The light tuna lives in the waters of tropical and subtropical waters around the world. Its healthy qualities make the Tuna a highly valued delicacy.
SEAFOOD
OUR PRODUCTS
APPETIZERS
APPETIZERS
CHIPS FILLED OLIVES
VERMOUTH
It is made basically from high quality dry white wine macerated with more than 80 fine herbs which give it a special “bouquet”. The best are “Artemisa vulgaris”, “Dicamo de Creta” and “Kina”.
Potatoes are strictly selected. They are subject to a traditional peeling, cutting andfrying process. Extra virgin oil and very little salt are used.
Made with “manzanilla fina” olives. They have previously been stoned and stuffed withCantabrian sea anchovies giving them a great taste.
Our “salsa” is the ideal condiment to accompany all types of canned food and chips. Espinaler family has been producing the salsa since 1950, when Ventureta Roldó invented it.
ESPINALER SAUCE
OUR PRODUCTS
VEGETABLES
VEGETABLES
PIQUILLO PEPPER
ARTICHOKE HEARTS
The artichoke is picked up between February and May. It comes from the Murcia’s land and it combines very well with anchovies and salad.
The pepper is roasted on the grill at simmer, and then it is peeled by hand and it is cut into bits with care.
Asparagus comes from the Navarre’s orchard. Once it is collected, it is well-prepared with celerity in order to mantain its own taste. It is selected with care and its skin is removed to have a soft texture without fiber.
ASPARAGUS
LEGUMES
Ganxet beans, chickpeas y beluga lentils.
ESPINALER HEADQUARTERSAvda. del Progrés, 47Polígon Industrial Els Garrofers08340 Vilassar de MarBarcelona (Spain)[email protected]+34 937 502 521
EXPORT [email protected]@espinaler.com
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