Soups and preserves

We are a family business devoted, with passion and enthusiasm, to the fascinating world of mushrooms. Our parents’ generation, who worked hard on the farm, already bought and sold mushrooms thanks to their location in the Catalan Pre-Pyrenees, which meant a great deal of effort for them. Out of that passion for mushrooms and the experiences we lived, today we carry on the work they began: we handle mushrooms from foraging and selection to marketing and sale, including any processing needed in each case, in a small kitchen in Berga, creating our own brand, MONBOLET.

We work our products in a 100% artisan, natural way and with great care, adding no additives, colourings or preservatives, and we make a special effort to select the best raw materials to guarantee the highest quality. With perseverance and dedication we create and handcraft typical products from our mushroom-rich region: traditional, original, quality and trustworthy.

At Espigoladors we fight to make the most of food while empowering vulnerable groups in a transformative, participatory, inclusive and sustainable way. We are a non-profit organisation working on three social challenges: developing a replicable, transferable model that helps reduce food loss and waste, promoting the right to healthy, sustainable food and creating new opportunities for people at risk of social exclusion.

We transform local fruit and vegetables rejected by the commercial circuit for being imperfect, because of price drops or production surpluses into vegetable pâtés, spreads, jams and sauces. 100% natural.

In 1905, Josep Coll Clusella, from les Pujadetes (Gallifa), visited the Santa Caterina Fair in Centelles and saw truffles being sold, a product he already knew: while herding his sows he had noticed that, as well as acorns, they also ate truffles. So he decided to gather them. He first tried with a pig, but it didn’t go well because the pig ate them, so he decided to train a dog for the job.

Around 1954, Joan Coll of Castellterçol, grandson of Josep Coll Clusella and son of Manel Coll Playà, continued his father’s and grandfather’s truffle tradition and became a truffle buyer. He bought truffles and mushrooms and began making preserves to supply the French market, which demanded this kind of product. That was the beginning of the Castellterçol mushroom factory, now known as CONSERVAS COLL.

Since then, two of his sons, Manel and Jordi Coll, have led the company. They have made it a leading company in the sector, which now exports its products to several countries. Its products are sold across different sectors: the food industry, catering, specialist shops and private customers, among others.

In 1905, Josep Coll Clusella, from les Pujadetes (Gallifa), visited the Santa Caterina Fair in Centelles and saw truffles being sold, a product he already knew: while herding his sows he had noticed that, as well as acorns, they also ate truffles. So he decided to gather them. He first tried with a pig, but it didn’t go well because the pig ate them, so he decided to train a dog for the job.

Around 1954, Joan Coll of Castellterçol, grandson of Josep Coll Clusella and son of Manel Coll Playà, continued his father’s and grandfather’s truffle tradition and became a truffle buyer. He bought truffles and mushrooms and began making preserves to supply the French market, which demanded this kind of product. That was the beginning of the Castellterçol mushroom factory, now known as CONSERVAS COLL.

Since then, two of his sons, Manel and Jordi Coll, have led the company. They have made it a leading company in the sector, which now exports its products to several countries. Its products are sold across different sectors: the food industry, catering, specialist shops and private customers, among others.