From San Pedro to Vancouver: How One Andalusian Entrepreneur Brought the Taste of Spain to Canada
When Antonio Romero first introduced Iberian ham to Canadian consumers, many simply did not know what they were looking at. Some assumed it was just bacon, others compared it to the Italin ham prosciutto, while a few believed it might even be wild boar. Rather than conceding to this and seeing this as a challenge to far, Romero recognised an opportunity. If people did not understand jamón ibérico, he would teach them.
More than a decade later, the entrepreneur from Malaga has successfully built a thriving business centred around Spanish gastronomy in Canada. Through his companies, ARC Ibérico Imports and Antonio Romero Productos Españoles, he has helped bring an authentic taste of Spain to Canada, supplying everything from premium cured meats and olive oils to gourmet preserves and sought-after seafood products.
Education has always been at the heart of his approach.
“We are not simply selling food,” explains Romero. “We are sharing experiences and introducing people to Spanish culture through gastronomy.”
Raised in San Pedro Alcántara, Romero’s connection to traditional Spanish food began at an early age. His family owned the well-known bar Los Labradores, where cured hams were a familiar sight and an integral part of daily life. However, it was during a period living in London that his appreciation for jamón evolved into a profession.
Determined to master the craft, he trained as a professional ham carver and refined his skills while working in respected establishments such as Brindisa and Tozino. The experience gave him a deeper understanding of both the product and the importance of presenting it correctly to international audiences. What looks like a simple carve is actually very complex, and those that have tried it will understand and appreciate how difficult it actually is.
It was this knowledge that he later took to Canada.
After arriving in Vancouver, Romero became the country’s first professional maestro jamonero and began introducing Canadians to Spain’s most celebrated culinary traditions. One of his early ventures, Jamonería by ARC, was inspired by the food retail concepts he had encountered in London. The venue combined a delicatessen, restaurant and speciality food shop under one roof, allowing customers to sample Spanish cuisine before purchasing products to enjoy at home.
Visitors could enjoy plates of hand-carved jamón, Galician-style octopus, anchovies on toast and other traditional dishes, while also browsing shelves stocked with carefully selected Spanish products.
Romero believes that every detail contributes to the overall experience. From the quality of the food itself to customer service, presentation and packaging, his aim has always been to create something memorable.
“Someone might walk in intending to buy a leg of ham and end up staying for dinner,” he says.
His success has allowed him to expand significantly. The business now operates from multiple locations in Vancouver, including the recently launched Ultramarinos Pepe. At the same time, Romero has begun establishing a presence in his homeland, opening a new shop and restaurant on Marbella’s Avenida Puerta del Mar. The venue offers seating for between 30 and 40 guests and showcases many of the premium products that have made his Canadian operation so successful.
The decision to expand into Spain followed strong industry recognition. After exhibiting independently at the prestigious Salón Gourmets food exhibition, Romero received encouraging feedback from professionals across the sector, giving him the confidence to strengthen his domestic presence and grow online sales within Spain.
Today, he oversees a team of approximately 30 employees across both Spain and Canada. Marbella is only the beginning of his plans, with ambitions to open further locations in cities such as Malaga and Madrid in the future.
Alongside his retail and hospitality ventures, Romero has also developed his own product range. Antonio Romero Productos Españoles was originally created to overcome distribution challenges but has since evolved into a respected brand offering charcuterie, preserves, olive oils, olives, nuts and gourmet snacks.
His commitment to quality remains unwavering.
“We have always focused on sourcing and offering premium products,” he explains.
In addition to his own range, Romero distributes renowned Spanish brands in Canada, including Cinco Jotas and Cola Cao, helping to strengthen the profile of Spanish gastronomy abroad.
From a childhood surrounded by traditional Andalusian hospitality to becoming a leading ambassador for Spanish food overseas, Antonio Romero’s journey demonstrates how passion, perseverance and authenticity can successfully export not just products, but an entire way of life.
His guiding principle remains as relevant today as when he first arrived in Canada: proudly born in Spain, and dedicated to sharing its flavours with the world.
Image taken from Antonio Romero’s Marbella website