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Healing Planet

The job I wish I had: Anchovy fisherman
The job I wish I had: Anchovy fisherman

Troubling times have made some of us rethink our careers and whether we want to sit in front of a computer 9 til 5. In our new series ‘The job I wish I had’ we spend a day with an anchovy fisherman, who shows us the special relationship between man and the sea.

Anna Louise Dearden

When patience and passion pay off
When patience and passion pay off

If the last six months has taught us anything, it’s that life doesn’t need to be so hectic. We have (re)learned what’s truly important. So let’s look back to how things used to be and take time to appreciate...time. In terms of food, our ancestors were not in a rush for things to mature, and would spend hours - sometimes days - hand-making gastronomic delights. Less stress, more flavour. What’s not to like about that?

Claudia Avila-Batchelor

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When you open a Consorcio product, you become part of a long tradition. It really is an authentic gastronomic pleasure, and we hope you love eating it as much as we love making it.

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Grupo Consorcio’s products can be found in over 40 countries. We are proud to export to new territories to show off the quality of our products to the entire world. This is not vanity, this is based on the conviction of a job well done over many years.

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