To start off, can you tell us a bit more about yourself and your role at Iberdeli? 

Hola! I am Adriana León García, also known as Atu in the office. My colleagues are quite busy coming up with nicknames, which makes everyone here walk around with one or more nicknames. It makes it fun in the workplace! 

Currently, I live with my boyfriend in Rotterdam. We still enjoy living in the city and it’s not far from work. I find my job difficult to describe at times, as I have a pretty broad portfolio within  Iberdeli, haha. Most of the time, I am busy with our diverse suppliers and contacts in Spain. Especially when it comes to imports, almost everything falls on my plate. 

How did you end up at Iberdeli? 

I have South American roots and a good friend of my grandfather, who is also active in the meat world, linked me to Iberdeli. That’s how I was invited for a talk with Paul. This conversation took place at Iberdeli’s first office location. A tiny office that I just couldn’t find… which made me an hour late! Later it turned out that I wasn’t the only one struggling, suppliers also complained about it. 

In November this year, I will be with Iberdeli for 12,5 years, quite a long time, right? It has been a beautiful journey; from part-time employee looking for further education, to where I am now. 

How would you describe the relationship between Iberdeli and DeRaza, your Spanish partner? 

The relationship is super strong. There is daily contact between all departments of both DeRaza and Iberdeli, the two companies are truly intertwined. And it’s not just the sales or purchasing people who visit each other; we have also visited DeRaza with the entire office. Our relationship is really trusted. After such a long-term relationship, you become ‘family’ to each other. This is ingrained in Spanish culture but is also characteristic of the culture of Iberdeli. 

What makes Ibérico meat so special? 

The Ibérico pig simply produces the best pork in the world. I’m not the only one who thinks that - it’s true! Ibérico meat is flavorful, juicy, and almost impossible to mess up. That’s nice, especially for the less skilled cooks in the world, haha. My personal favorites are the Secreto and the Pluma. I highly recommend trying these cuts! 

Finally, with which colleague would you like to trade places for a week and why?

Oef, this is a tough question. My job is very fun and versatile, and the atmosphere is good in our office. If I have to name someone, then I would say Paul. It’s not even so much about the tasks he performs, but I would like to work in Spain for a week! The culture, food, and weather there are of course fantastic. Besides, I always manage to get along with the people there because I can handle myself in Spanish ;).