ESPINALER SAUCE

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.

Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.

The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.

cursor

SCROLL DOWN

THE 92ml BOTTLE

Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.

Botellin CAT 92 ml_
ct1
ct2
ct3
ct4
ct5
ct9
ct21
ct19
ct12
ct7
ct15

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

ct22
ct25
ct11
ct10
ct13
ct18
ct26
ct8
ct6
ct3
ct20
ct23
ct17
ct14
ct16
ct24
ct9
ct1
ct14
ct25
ct21
ct10
ct5
ct16
ct4
ct6
ct26
ct11

Formats

Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.

espinaler_salses_categoria_web__
eaw1
eaw2
eaw3
eaw4
eaw7
eaw25
eaw8
eaw11
eaw15
eaw18
eaw19

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

eaw9
eaw17
eaw20
eaw26
eaw21
eaw10
eaw13
eaw24
eaw27
eaw23
eaw14
eaw12
eaw16
eaw29
eaw6
eaw5
eaw28
eaw1
eaw11
eaw2
eaw30
eaw25
eaw13
eaw3
eaw22
eaw15
eaw9
eaw4

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

ESPINALER SAUCE

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.

Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.

The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.

cursor

SCROLL DOWN

THE 92ml BOTTLE

Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.

Botellin CAT 92 ml_
ct1
ct2
ct3
ct4
ct5
ct9
ct21
ct19
ct12
ct7
ct15

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

ct22
ct25
ct11
ct10
ct13
ct18
ct26
ct8
ct6
ct3
ct20
ct23
ct17
ct14
ct16
ct24
ct9
ct1
ct14
ct25
ct21
ct10
ct5
ct16
ct4
ct6
ct26
ct11

Formats

Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.

espinaler_salses_categoria_web__
eaw1
eaw2
eaw3
eaw4
eaw7
eaw25
eaw8
eaw11
eaw15
eaw18
eaw19

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

eaw9
eaw17
eaw20
eaw26
eaw21
eaw10
eaw13
eaw24
eaw27
eaw23
eaw14
eaw12
eaw16
eaw29
eaw6
eaw5
eaw28
eaw1
eaw11
eaw2
eaw30
eaw25
eaw13
eaw3
eaw22
eaw15
eaw9
eaw4

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

ESPINALER SAUCE

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.

Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.

The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.

cursor

SCROLL DOWN

THE 92ml BOTTLE

Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.

Botellin CAT 92 ml_
ct1
ct2
ct3
ct4
ct5
ct9
ct21
ct19
ct12
ct7
ct15

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

ct22
ct25
ct11
ct10
ct13
ct18
ct26
ct8
ct6
ct3
ct20
ct23
ct17
ct14
ct16
ct24
ct9
ct1
ct14
ct25
ct21
ct10
ct5
ct16
ct4
ct6
ct26
ct11

Formats

Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.

espinaler_salses_categoria_web__
eaw1
eaw2
eaw3
eaw4
eaw7
eaw25
eaw8
eaw11
eaw15
eaw18
eaw19

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

eaw9
eaw17
eaw20
eaw26
eaw21
eaw10
eaw13
eaw24
eaw27
eaw23
eaw14
eaw12
eaw16
eaw29
eaw6
eaw5
eaw28
eaw1
eaw11
eaw2
eaw30
eaw25
eaw13
eaw3
eaw22
eaw15
eaw9
eaw4

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

ESPINALER SAUCE

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.

Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.

The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.

cursor

SCROLL DOWN

THE 92ml BOTTLE

Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.

Botellin CAT 92 ml_
ct1
ct2
ct3
ct4
ct5
ct9
ct21
ct19
ct12
ct7
ct15

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

ct22
ct25
ct11
ct10
ct13
ct18
ct26
ct8
ct6
ct3
ct20
ct23
ct17
ct14
ct16
ct24
ct9
ct1
ct14
ct25
ct21
ct10
ct5
ct16
ct4
ct6
ct26
ct11

Formats

Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.

espinaler_salses_categoria_web__
eaw1
eaw2
eaw3
eaw4
eaw7
eaw25
eaw8
eaw11
eaw15
eaw18
eaw19

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

eaw9
eaw17
eaw20
eaw26
eaw21
eaw10
eaw13
eaw24
eaw27
eaw23
eaw14
eaw12
eaw16
eaw29
eaw6
eaw5
eaw28
eaw1
eaw11
eaw2
eaw30
eaw25
eaw13
eaw3
eaw22
eaw15
eaw9
eaw4

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

ESPINALER SAUCE

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.

Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper red pepper and a selection of spices that she never reveals.

The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.

cursor

SCROLL DOWN

THE 92ml BOTTLE

Shortly after the sauce begun to be served in the tavern, the regular clients begun to ask them to sell it in bulk so they could take it home. The business vision of Miquel Tapias (4th generation of the family) meant that in around the 1980s the sauce began to be marketed in 92 ml bottle format with the well-known yellow label and red lettering.

Botellin CAT 92 ml_
ct1
ct2
ct3
ct4
ct5
ct9
ct21
ct19
ct12
ct7
ct15

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

ct22
ct25
ct11
ct10
ct13
ct18
ct26
ct8
ct6
ct3
ct20
ct23
ct17
ct14
ct16
ct24
ct9
ct1
ct14
ct25
ct21
ct10
ct5
ct16
ct4
ct6
ct26
ct11

Formats

Some years later, the other formats of the sauce were created: the mini format with an 8 ml capacity, the bottle with a neck and the one in the shape of a vinegar server, 250 ml, and the larger bottle, 750 ml.

espinaler_salses_categoria_web__
eaw1
eaw2
eaw3
eaw4
eaw7
eaw25
eaw8
eaw11
eaw15
eaw18
eaw19

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.

eaw9
eaw17
eaw20
eaw26
eaw21
eaw10
eaw13
eaw24
eaw27
eaw23
eaw14
eaw12
eaw16
eaw29
eaw6
eaw5
eaw28
eaw1
eaw11
eaw2
eaw30
eaw25
eaw13
eaw3
eaw22
eaw15
eaw9
eaw4

ON EVERYTHING

If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth! And a long so on…

AROUND THE WORLD

In 2012, with the start of the expansion of Espinaler, Espinaler sauce crossed borders to the European, Asiatic and North American markets.

Today, almost 70 years after the formula of Espinaler sauce was created, the sauce and the ingredient suppliers remain the same as the first day.