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Whole burrata on black slate, a basil leaf on top and a bowl of peppercorns beside itBurrata served on a ceramic plate over heirloom tomatoes and olivesBurrata in a cast iron pan, surrounded by quartered tomatoes and basil leaves

Italian fresh food · since 2014

The difference is in what you choose to offer

Italian fresh food for retail and foodservice. Every reference developed with the producer who makes it best.

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Catalogue

The house speciality

The first to bring burrata to Spain

We were the first to bring it in with 28 days of shelf life, when the market stopped at fifteen. It stopped being a niche product and reached the shelves of the large retailers.

Every customer gets their own burrata: from 100 to over 250 grams, with or without the stalk, with or without sorbate, and in boxes of 4, 6 or 8. The customer defines the format and we develop it with the production plant.

More than 1,800 kilos every working day, prepared by batch and shipped chilled from Montcada.

Of burrata shipped a year
+460,000kgOf burrata shipped a year
A year, in 125 and 150 gram packs
+3,500,000 tubsA year, in 125 and 150 gram packs
Of shelf life from production
28 daysOf shelf life from production
Three 125 gram tubs of Spiga Gourmet burrata: the classic one in front, the lactose-free and the smoked one behind

Our brands

A brand for every gap on the shelf

Own brands, the customer’s own brand and the brands of our producers: several routes to fill the display without duplicating references.

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Private label · developed to order

The customer’s own brand

Your brand, produced at the plant that matches each speciality. From the recipe to the finished artwork on the pack.

How we do it

Partner producers

We produce with the specialists in each denomination

We are not just another customer of these producers: we develop with them the format, the recipe and the packaging the Spanish market needs.

  • Latteria Sociale Mantova
  • Sabelli
  • La Bella Contadina
  • Emilio Mauri
  • Mininni Buéne
  • Caseificio Maldera
  • Brazzale
  • Maser Formaggi
  • Caseificio Giordano
  • Stella Bianca
  • Tanelli
  • Angelo Baruffaldi
  • Naturello
  • Trevisanalat
  • Kraats Kaas
  • Mammen Cheese
  • Consorzio Virgilio
  • Auricchio
  • La Daria
  • Veroni
  • Fattorie Garofalo
  • Caseificio F.lli Oioli
  • Caseificio Principe
  • Centrale del Latte d'Italia
  • Latteria Sorrentina
  • Moro
  • La Golosa di Puglia
  • Caseificio Longo
  • Burro Zanasi
  • Van Breukelen Kaas
  • Pâturages Comtois
  • Omiros Dairies

Brands and logos belong to their respective owners.

Protected denominations

We work with the consortia that protect them

We do not simply sell certified product: alongside these consortia we invest in promoting the denomination and making it visible at the point of sale.

  • European Protected Designation of Origin seal (PDO, DOP in Italian)
  • European Protected Geographical Indication seal (PGI, IGP in Italian)
  • Parmigiano Reggiano DOP
  • Grana Padano DOP
  • Asiago DOP
  • Provolone Valpadana DOP
  • Pecorino Romano DOP
  • Pecorino Toscano DOP
  • Gorgonzola DOP
  • Taleggio DOP
  • Mozzarella di Bufala Campana DOP
  • Quartirolo Lombardo DOP
  • Burrata di Andria IGP
  • Mortadella Bologna IGP
Where the catalogue comes fromDiagram of the countries of origin —Italy, Netherlands, Spain, France, Greece, Denmark, Germany— each joined by a line to the chilled platform in Montcada i Reixac, Barcelona.Montcada i ReixacChilled platformItalyItaly · 151 referencesNetherlandsNetherlands · 12 referencesSpainSpain · 12 referencesFranceFrance · 11 referencesGreeceGreece · 7 referencesDenmarkDenmark · 8 referencesGermanyGermany · 2 references
7countries of origin and203 references. Each origin leads to its own selection.In Italy we produce in Campania, Emilia-Romaña, Lombardía, Piamonte, Puglia and Véneto.

How we work

We leave the producer and we do not let go of the product

Our own lorries from origin and our own chilled warehouse in Barcelona. No transhipment and no third-party operators between the producer and the customer.

7 lorries a week
Departures from Italy, loaded at the producer and with no transhipment.
3,064 t in 2025
Chilled product distributed in the last closed financial year, of which 1,022 were Italian fresh cheese.
Our own lorries
No transhipment and no third-party operators between the producer and the warehouse.
Consolidated at origin
We collect from several producers and group the load before departure.
0 to 4°C unbroken
Temperature controlled and logged for the whole journey.
And outside Spain, to order
We have shipped to Latin America. By sea, road or air, depending on the product and the deadline.
Under 48h per leg
Italy to Montcada, and Montcada to the customer platform.
How we work

We produce to standard

  • BRC
  • IFS
  • FSSC 22000
  • ISO 22000
  • BRCGS

Certifications held by the producing plants, not by Spiga Impex. Open to customer audits.

Why us

What sits behind every order

None of it appears on a product sheet, but it is what you notice: who picks up the phone, who knows the product, and who answers for it arriving cold.

  • You talk to the decision maker

    A family business: no layers in between, no committees, and a long view.

  • Specialists, not generalists

    Italian fresh food is our trade. We cover the rest of the category to the same standard.

  • From the producer to your platform

    Mainland Spain, the Balearics and the Canaries, with the cold chain controlled from origin to destination.

Let’s talk

Tell us what aisle you want to build

One contact for the whole category, one order, one invoice and a single chilled delivery. We answer within 24 working hours.

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