Basilio Grande Rodríguez is the Commercial Director of Jamones Aljomar . In this interview, he tells us about his arrival with us almost seven years ago and his experience during this time, as the person ultimately responsible for ensuring the brand's presence in all channels of the distribution, hospitality, and food sectors. He leads a team dedicated to satisfying all our clients' demands with honesty and efficiency. A privilege we now want to share with you so you can get to know him a little better. How long have you been at Aljomar? Almost 7 years What did you do before you arrived? I held the same position in a company in the white pig sector in Soria, until I fell in love with the Aljomar project. It was difficult because I don't fall in love easily and changes in positions of some responsibility are very hard; besides, on a personal level it represented a very important challenge. What is your main role in the company? Many, all interesting and dynamic: managing sales, finding new market niches, serving all our clients, keeping an eye on the competition, organizing trade shows, etc. Basically, my favorite word is SELLING, and everything that comes with it. How have you seen the company evolve over these years? I came in right in the middle of a negative whirlwind, a brutal economic recession, coupled with overstock in our sector, which didn't bode well... But with perseverance, consistency, long hours, sacrifice, and every other word of that nature that comes to mind, and by doing things right, we tiptoed through those times. Now we see everything differently, but above all, we continue working the same way and doing it better and better. We changed our image, which was a tremendous leap forward. We pay more and more attention to our clients, we've made great progress in exporting, and there's still more to come. Little by little, we're professionalizing the structure, making the necessary changes to keep evolving. In short, I won't be short of work. What professional challenge have you set for yourself as head of sales? To make the Aljomar brand as recognizable as other brands, without television advertising—sounds easy, right? This simple statement requires a tremendous amount of work and many years. But we will achieve it. Does a good product sell itself, or does there always have to be a good salesperson behind it? Like everything in life, we're a team. Those who know me know I always speak in the plural, and I hate individualism. I'm passionate about teamwork, and that's why each of us has to do our part. I appreciate and respect the work of each of my colleagues. In soccer terms, they make the play, pass me the ball, and we salespeople have to score the goal. Imagine the tension! How do you envision the company in 20 years? Respected, known for its high-quality product, and a reputable company that does things right. Personally, I hope for the same. You're one of the people closest to the 'Aljomar family,' how did you meet them? I met José Luis many years ago on the street, you know, we were both selling things and we hit it off right away. We sold with the same passion, and that creates a strong bond. Later, we took a trip together to the Canary Islands, he with Aljomar and I with my previous company, and he saw how I communicated and sold my project, the passion, etc. And shortly after, he wrote me a "love letter," hahaha. But it was hard for me to take the plunge; I had to be very sure. Through that, I met the whole family, since I came as a guest to the 15th-anniversary party. Then, when I joined the company, and because of my position, I have direct contact with them, and it couldn't be more cordial and close. I'm in closer contact with José Luis; we talk every day, and we have a friendship that goes beyond the professional. But we each have a clear understanding of our roles. I have to say we argue a lot, but we're always clear on our goal: to do what's best for Aljomar. What's the strangest thing that's happened to you while working? Any anecdotes? I have thousands of anecdotes. Being on the road provides plenty of material, like running into old schoolmates as customers whom I hadn't seen for 30 years. And in hotels, there are many anecdotes, like going into a room and finding it occupied, or vice versa—that's very common. I remember once calling a hotel and asking the receptionist for the address, and he told me he didn't know it, but that it was by the sea. The problem was, it was 1 a.m. And the strangest order a customer has ever placed with you? A customer from my previous company spent several months calling me at first, placing orders for products I used to sell. No matter how much I tried to explain it, it was impossible. In the end, I decided to handle it with my former colleagues. What sells best among your customers? Iberian acorn-fed ham from Guijuelo and Iberian acorn-fed shoulder ham. What product do your customers like the most and why? TRIBUTO DON ALFONSO acorn-fed Iberian ham is a unique product; it's difficult to explain, you have to try it. And what's your favorite product? The one you'd use to surprise someone special? I really like acorn-fed Iberian pork loin, and surprising someone unique and special with a plate of well-cut acorn-fed Iberian ham and a good wine to accompany it, for example, a Toro wine from near our region. Next year marks the company's 25th anniversary. How would you like to celebrate? I'm not giving anything away, but it will be in a very special way that everyone will remember. With all the people who are important to us: clients, friends, and family.
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