Meat sauces - Import export

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

It is perfect to accompany grilled vegetables and a kind of onions called Calçots. The Romesco sauce is made by a traditional recipe based on oil, onion, tomatoes, nuts and white wine vinegar. It is 100% natural sauce. It doesn’t contain gluten.

Ideal to accompany French fries. Delicious brava sauce with an intense spicy flavour. Natural products are used in the production, without additives, colourants, flavourings, or preservatives. Made with aioli and spices.

It is ideal to accompany grilled meats, fish and potatoes, elaborated with olive oil and garlic. It is made with natural ingredients, without preservatives neither additives. It doesn’t contain allergens.

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

It is the ideal condiment for all kinds of preserves, potatoes and olives. We have been making it since 1960 with the same recipe: a unique, exclusive and familiar formula. The Espinaler sauce was born as the perfect complement for canned seafood, potato chips and olives, today Espinaler consumers confess that they use it for many other things: in the salad, in the cod esqueixada, in the fried eggs, in the gazpacho, in the Spanish omelette, in the squid a la romana, in the anchovies and even in the black vermouth! And so, a long etcetera.

Carmine Carmine, also called cochineal is a bright red pigment obtained from the aluminium salt of carminic acid. The pigment is extracted from the female cochineal beetle, (Dactylopius coccus costa), inhabiting only on the prickly pear cactus (Opuntia ficus indica). Grown in Peru, Ecuador and Canary Islands. It is the most stable and vibrant natural colour and is applied across many food applications to give bright pink shades Applications: Soft Drinks, Alcoholic Drinks, Confectionery, Seasonings, Baked Goods, Meat Applications, Desserts, Soups and Sauces, Fat Coatings, Jams and Jellies, Dairy Product

A great variety of sauces to accompany the meatballs meat sauce cheeses boletus almonds pepper classic tomato sauce

A great variety of sauces to accompany the meatballs meat sauce cheese boletus almonds pepper classic tomato sauce

A great variety of sauces to accompany the meatballs meat sauce cheeses boletus almonds pepper classic tomato sauce

Intense ruy color with nice purple nuances; it taste like plum, raisin, honey and mint. Particularly recommended to drink with nuts; dried vegetable meals; fish in sauce meals; meat such as duck or rabbit; meat cuts; cheese and some desserts.

NaREDUKTEAN® range is composed of two types of low sodium salts: > A Clean Label low sodium salt (NaCl and KCl naturally crystallized together). > A 0% Sodium Salt Substitute blend with a very efficient bitterness masking. Excellent results in flavour and texture. In categories: Meat, Bakery, Ready Meals, Sauces, Dairy, Snacks, Fish Derivates, Soups. Competitive prices. MOQ: 300KG