For gastronomy and catering wholesale
Restaurant charcoal: encina for Josper, grill and asador.
The standard charcoal of Spanish gastronomy – long, stable embers, hardly any sparks, neutral smoke. Screened XL lumps from 35 mm, delivered palletised.
When kitchens talk about charcoal, three things matter: heat, holding time and a calm burn. Encina – charcoal from the Spanish holm oak – is the standard in Spain's Josper and asador kitchens for exactly these reasons: long, stable embers, hardly any sparks, neutral smoke. The food's aroma stays in front, not the fuel's.
The foundation is density: encina is a hard, heavy wood. Our product reaches 80.15% fixed carbon in the lab analysis (DIN EN 1860-2 requires at least 75%) at under 5% moisture – the precondition for embers that last through service instead of demanding constant refuelling. All figures in detail on the encina product page.
We deliver screened XL lump charcoal from 35 mm – large, shape-stable pieces, exactly what charcoal ovens and open grills need. Small breakage is screened out.
For catering wholesale and resellers we supply palletised 15 kg sacks – the format that works in kitchens and storerooms. Fillers and processors take the same product in big bags of approx. 700 kg. Both arrive by truck in 5–10 days directly from southern Spain, year-round, as full or part loads – details on the wholesale page.
You run a kitchen and don't buy by the pallet? Talk to us anyway – we can point you to sourcing routes through our trade partners or check a consolidated delivery in your region.
And from the EU Deforestation Regulation's application date in 2027, every load comes with the due diligence statement including reference numbers – what that means for purchasing is explained separately. Our FAQ collects the most common buyer questions.
Put encina to the test in your kitchen.
Sample bag, data sheet and, on request, the original lab report – so your head chef and your buyer decide on the same basis.