Respect for our surroundings. Perhaps because of our origins, we respect this green and mountainous valley of Navarra through which the River Bidasoa flows until it runs into the nearby Cantabrian Sea. It is our daily landscape and that of our neighbours; it was that of our fathers and we want it to continue to be that of our children.

We want to continue to be able to go out in the street with our heads held high and to do things the proper way. This is why we have implemented demanding policies of food safety and of energy and environmental saving which help us to reduce our consumption of water and electricity and to separate, reduce, and reuse non organic waste. We convert duck slurry into natural fertilisers of the highest quality and thus return to the land part of what it gives us.

With our farmers

In 2012 we began to work with the Regional Government of Navarra on studies to demonstrate the quality of duck slurry as a fertiliser. In this way we wished to return a treasure for their fields to the farmers operating near our farms.

The results could not have been better. The composition of duck slurry has allowed the fertilisation of the fields with a larger amount of nitrogen, which the agriculture of Navarra has been grateful for ever since.

Respect for society. Any human activity leaves its footprint and has an impact on the environment and on society and the people of which it consists.

Our commitment to our surroundings means that we ensure that our environmental footprint is minimal. Our DNA means that our social impact contributes towards the development of the community, starting with the villages and districts in which our productive centres are located. To make this possible we collaborate and work hand in hand with the community on activities and proposals which seek to build a better world: sporting and cultural activities, food banks...

Commitment to research. Because the future of us all depends on it. On the one hand our R+D contributes towards our animals' welfare and to the quest for better, healthier, and safer products.

But we want to go further, to walk alongside Foundations such as the WOP (Work On Project) which carries out various activities intended to finance research projects seeking therapies for neurodegenerative diseases and spreading information on them so as to increase awareness. At Martiko we are proud that each step we take alongside it is transformed during a minute of research.

Martiko has been collaborating for several years with the Child Cancer Foundation, which was created by the Clínica Universidad de Navarra. Its raison d'être is none other than that of helping families with limited resources to access specific treatments, carrying out research so as to win the battle against child cancer.

We continue to collaborate in order to help them with this vital work.

Commitment to the future. All that we have transmitted, that we have learnt, and that we still have to learn will be our legacy.

As others did with us, we are obliged to enrich it and increase it for future generations. We do this by means of collaborating with schools and universities and by our participation as founder patrons of the Basque Culinary Center and as promoters of new gastronomic talent by means of the Martiko Grant.

Basque Culinary Center

The Basque Culinary Center with its headquarters in San Sebastián is an ambitious project of training, research, and innovation which aims to develop the gastronomic sector with a clear international vocation.

This offer of highly qualified training from this Centre for Research and Innovation in the fields of food and gastronomy has the support of the most prestigious international chefs, starting with its promoters: Juan Mari Arzak, Martín Berasategui, Pedro Subijana, Karlos Arguiñano, Andoni Luís Aduriz, Hilario Arbelaitz, and Eneko Atxa and a list of leading committed institutions and companies on which Martiko could not fail to appear. Its Advisory Board is presided over by Ferrán Adriá and includes some of the most influential chefs in the world such as Gastón Acurio, Michel Bras, Yukkio Hattori, Alex Atala, Heston Blumenthal, Joan Roca, René Redzepi, Dan Barber, Enrique Olvera…

And the students, future chefs from all over the world, have the opportunity to face each year in the MARTIKO CHALLENGE, i.e. the drawing up of a recipe using our products and the possibility of winning the MARTIKO GRANT.



Caring for our animals


Making what is subjective objective


From the spawn to the dish


Being the best and the safest