OUR HISTORY TIMELINE

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1 CORPORATE BROCHURE

2 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.

3 OUR HISTORY TIMELINE

4 1896 OPENING OF THE TAVERN ESPINALER BY MIQUEL RIERA I PRAT 1930 FRANCISCA RIERA I FORNELLS (DAUGHTER) COMES TO THE FRONT OF THE BUSINESS (2ND GENERATION) 1946 JOAN TAPIAS I RIERA (GRANDSON) CHANGES THE BUSINESS: IT BEGINS TO SERVE HORS D OEUVRES (3RD GENERATION) 1950 CREATION OF ESPINALER SAUCE BY VENTURETA ROLDÓS (THE WIFE OF JOAN TAPIAS) 1970 MIQUEL TAPIAS ROLDÓS (GREAT- GRANDSON) BEGINS TO GO TO GALICIA TO SELECT THE PRESERVES IN PERSON (4TH GENERATION) 1980 MIQUEL TAPIAS CREATES THE PRESERVE BRAND: ESPINALER GOES OUT ONTO THE MARKET 2000 OPENING OF ESPINALER WAREHOUSE TAVERN STORE IN VILASSAR DE MAR 2012 AWARD TO THE BEST SPECIALIZED GOURMET SHOP IN SPAIN AÑ120 OS ANYS YEARS INTERNATIONAL EXPANSION 2014 NEW GENERATION, SAME PHILOSOPHY (5TH GENERATION) 2015 CHANGE OF CORPORATE IMAGE TH ANNIVERSARY CELEBRATION

5 IN ESPINALER, EVERY SEASON WE SELECT OUR PRODUCTS IN THEIR PLACE OF ORIGIN, WITH THE COMMITMENT TO MAINTAIN OUR CHARACTERISTIC QUALITY.

6 ESPINALER AROUND THE WORLD

7 AGENTS, DISTRIBUTORS AND RETAILERS SPAIN FRANCE HOLLAND IRELAND ANDORRA BELGIUM LUXEMBOURG LATVIA ESTONIA ITALY AUSTRIA DENMARK UK SWITZERLAND ROMANIA HONG KONG (CHINA) JAPAN INDONESIA IVORY COAST USA CZECH REPUBLIC GERMANY GUATEMALA POLAND PORTUGAL SWEDEN AUSTRALIA SINGAPUR

8 CANNED FOOD BENEFITS

9 THE PERFECT PRODUCT FOR EFFICIENT MANAGEMENT LONG EXPIRATION DATE. LONG SHELF-LIFE. NO WASTE. THE WHOLE CAN IS USEFUL. EASY TO STOCK. MORE ECONOMIC AND MORE EFFICIENT. DOESN T NEED REFRIGERATION. LOW CLIMATE IMPACT. 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

10 CONTROL OF WHOLE VALUE CHAIN

11 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 SERVES TO FINAL CLIENTS 6. ESPINALER RECEIVES VALUABLE INFORMATION IN ORDER TO ALWAYS KEEP IMPROVING THE ESPINALER PRODUCTS

12 ESPINALER INTERNATIONAL STRATEGY

13 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 ITS INTERNATIONAL PARTNERS

14 ESPINALER IN NUMBERS

15 ESPINALER IN NUMBERS TRAJECTORY 5th generation of Tapias family EMPLOYEES More than 90 TWO OWN STORES One of them awarded as the Best Spanish Gourmet Store in 2012 OFFICES In Vilassar de Mar WAREHOUSES With a total of 5,000 m 2 PRODUCTS More than 300 references in products COMPANY FACILITIES

16 ESPINALER CHANNELS

17 ESPINALER CHANNELS RETAIL More than 500 specialized stores HORECA More than 1,500 restaurants bars and hotels LARGE SUPERMARKET CHAINS Presence in the best supermarket chains WHOLESALE Partnership with different Distributors and Agents worldwide

18 ESPINALER REFERENCES

19 ESPINALER REFERENCES BEST SPANISH GOURMET STORE AWARD IN 2012 PRESENCE AT GREAT RESTAURANTS AND GOURMET STORES ESPINALER LANDS IN THE UNITED STATES ESPINALER IS AT HONG KONG S WORLD TRADE CENTER TABERNA ESPINALER, Tokyo PRESENCE AT INTERNATIONAL FAIRS

20 ESPINALER IN THE NEWS

21 ESPINALER IN THE NEWS ANTHONY BOURDAIN THE NEW ESPINALER LA VANGUARDIA EL ECONOMISTA

22 ESPINALER IN THE NEWS VALOR AFEGIT THE WALL STREET JOURNAL EXPANSIÓN LOS CAMINOS DE BACO

23 ESPINALER PRODUCTS

24 OUR PRODUCTS SEAFOOD

25 SEAFOOD COCKLE MUSSEL Cockles are fished in Noya estuary. After being washed in sea water to remove sand, they are boiled, size selected and hand packed. 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. WHITE CLAM RAZOR SHELL 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.

26 SEAFOOD ANCHOVY WHITEBAIT 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. 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. CHIPIRÓN OCTOPUS It s filled with its own tentacles, according to a hand made and delicated process. olive oil is added. Delicious taste and texture. It is selected in Mediterranean waters, sliced and canned in olive oil. It can be found boiled and vacuum packed or in gallega sauce.

27 SEAFOOD SQUID SLICES LANGOSTILLO This exceptional product is carefully selected with the best squids. Filled with its own tentacles and cut into slides. It is similar to cockle and it is shellfished on Málaga coast. It has a deep red colour and a pleasamt sea taste. SEASNAIL SCALLOPS 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 shellfished in Galician estuary, steamed and prepared in 3 ways: natural, with onion and in vieira sauce.

28 SEAFOOD SARDINE FINE SHELL 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. It is a bivalve mollusc of the family Veneridae. It has a nice, fine and soft taste. That s why its name. WHITE TUNA 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. 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.

29 OUR PRODUCTS APPETIZERS

30 APPETIZERS VERMOUTH ESPINALER SAUCE 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. 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. CHIPS FILLED OLIVES Potatoes are strictly selected. They are subject to a traditional peeling, cutting and frying process. Extra virgin oil and very little salt are used. Made with manzanilla fina olives. They have previously been stoned and stuffed with Cantabrian sea anchovies giving them a great taste.

31 OUR PRODUCTS VEGETABLES

32 VEGETABLES ARTICHOKE HEARTS ASPARAGUS 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. PIQUILLO PEPPER 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. LEGUMES The pepper is roasted on the grill at simmer, and then it is peeled by hand and it is cut into bits with care. Ganxet beans, chickpeas y beluga lentils.

33 ESPINALER HEADQUARTERS Avda. del Progrés, 47 Polígon Industrial Els Garrofers Vilassar de Mar Barcelona (Spain) EXPORT CONTACT @