How we work
From the Italian producer to the shelf, without letting go of the cold chain
We choose the specialist producer in each region, develop the product with them and bring it to Barcelona in our own lorries. From there it goes to the customer platform or to the kitchen.
A producer for each speciality
Every cheese is made in its own region and no single plant covers the whole category
That is how Spiga started and it is still the basis of everything: we choose the specialist producer, develop the product with them and bring it to Barcelona in our own lorries.
From north to south
- Piemonte
- Gorgonzola dolce DOP, Tomino and fior di latte
- Lombardia
- Grana Padano DOP, Provolone, Taleggio DOP and mascarpone
- Veneto
- Fior di latte mozzarella, grated and portioned
- Emilia-Romagna
- Parmigiano Reggiano DOP, butter and mortadella
- Marche
- Burrata, mozzarella and fresh pasta filata
- Campania
- Mozzarella di Bufala Campana DOP
- Puglia
- Burrata di Andria IGP, stracciatella and focaccia
A single supplier
One contact
One person answers for every family.
One order
The whole category under one purchase reference.
One invoice
Without multiplying the administrative cost.
One chilled delivery
One delivery note and one goods-in at the platform.
From Italy to anywhere in Spain
Our own lorries from origin and our own chilled warehouse in Barcelona
- Southern route
- Puglia and Campania: focaccia, burrata and Mozzarella di Bufala Campana DOP.
- Northern route
- Lombardy, Emilia and Veneto: PDO aged cheese, mascarpone and gorgonzola.
- 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.
- Under 48h per leg
- Italy to Montcada, and Montcada to the customer platform.
A route for each product
Fresh product is made to order and the freshness is guaranteed in writing
| Route | Order | Production | Delivery |
|---|---|---|---|
| Standard, mainland and Balearics | Wednesday | Friday | Monday to Wednesday the following week |
| Fast local route | Friday | Monday | Thursday and Friday of that same week |
| Canaries, dedicated route | Friday | Monday | Tuesday and Wednesday the following week |
Freshness commitment, guaranteed in writing
4/5of the shelf life guaranteed
Fresh, mainland
Actual average delivery around 20 days before expiry
2/3of the shelf life guaranteed
Fresh, Canaries
Dedicated route with weekly delivery
3/4of the shelf life guaranteed
Aged and long life
At least 60 days on delivery, actual average over 100
Below 2% returns for expiry on traditional fresh lines. What we guarantee in writing sits below what we actually deliver every week.
Shelf life, day by day
Burrata, from Puglia to the shelf
A concrete example of how fast our logistics run. That is 28 days of shelf life from production and 23 guaranteed in writing.
Friday
It is made
The burrata leaves the plant in Puglia on the day it is made.
28 days
Sunday
It reaches Montcada
Our own lorry with no transhipment, temperature logged for the whole journey.
26 days
Monday
It goes out
Prepared by batch and dispatched from our chilled warehouse.
25 days
Monday to Wednesday
Delivered
On the fast local route, up to 25 days; 23 guaranteed across the mainland and the Balearics.
25 to 23 days
We were the first to bring in burrata with 28 days. When we reached the market it was not produced with more than 15 days of shelf life. And we keep adjusting routes and frequencies to cut the times further.
Product developed to order
We listen to the need and develop it with the producer
We are not a catalogue, we are a development partner. The direct relationship with each producer is what lets us move the product towards what each customer needs, rather than the other way round. Adjusting format and weight is also adjusting the price.
Units per case
Six units instead of twelve so it rotates better on the shelf: the packaging changes at origin.
Weight and format
From the single tub to the professional bucket. The same product, at the weight each channel asks for.
Recipe and profile
Texture, salt, melting point or a lactose-free version. The producer adjusts the formula.
Brand and packaging
Private label or own brand, with finished artwork and complete regulatory labelling.
How the process runs
- We listen to the need
- We work it out with the producer
- You sign off sample and artwork
- Production and steady supply