Since 1939, San Ignacio has been a benchmark in the dairy industry, offering top-quality products for the industrial and export sectors. Today, thanks to our legacy, quality, and traditional recipes crafted with state-of-the-art technology, we continue to be the choice of those who seek the very best.
Our story began in Rosario, Santa Fe, when Sr. Ignacio Rodríguez Soto decided to embark on the path of dairy production. With passion and dedication, we grew and expanded our presence throughout the country.
A turning point in the company’s history: for the first time, we exported to Germany — a milestone that introduced our brand and products to the European community, paving the way for exports across the European Union.
We moved the production of Caramel Sauce to Sauce Old. A year later, we added another plant in Hipatía.
Although we are best known for our Caramel Sauce, we also produce cheeses with the same commitment. In 2006, our blue cheese was awarded as the best in the country — a recognition of our dedication and excellence.
Our story began in Rosario, Santa Fe, when Sr. Ignacio Rodríguez Soto decided to embark on the path of dairy production. With passion and dedication, we grew and expanded our presence throughout the country.
The BRC certification was granted — a standard developed by the British Retail Consortium to ensure best practices in production processes. This certification is based on Codex Alimentarius guidelines and requires the implementation of a Hazard Analysis and
Our story began in Rosario, Santa Fe, when Sr. Ignacio Rodríguez Soto decided to embark on the path of dairy production. With passion and dedication, we grew and expanded our presence throughout the country.
A turning point in the company’s history: for the first time, we exported to Germany — a milestone that introduced our brand and products to the European community, paving the way for exports across the European Union.
We moved the production of Caramel Sauce to Sauce Old. A year later, we added another plant in Hipatía.
Although we are best known for our Caramel Sauce, we also produce cheeses with the same commitment. In 2006, our blue cheese was awarded as the best in the country — a recognition of our dedication and excellence.
The BRC certification was granted — a standard developed by the British Retail Consortium to ensure best practices in production processes. This certification is based on Codex Alimentarius guidelines and requires the implementation of a Hazard Analysis and
Desarrollamos e incorporamos nuevos productos, presentaciones y formulaciones de forma constante, ampliando nuestra propuesta al mercado tanto masivo como para el consumidor final. Sumamos recientemente al portfolio la leche semi descremada.
Our story began in Rosario, Santa Fe, when Sr. Ignacio Rodríguez Soto decided to embark on the path of dairy production. With passion and dedication, we grew and expanded our presence throughout the country.
A turning point in the company’s history: for the first time, we exported to Germany — a milestone that introduced our brand and products to the European community, paving the way for exports across the European Union.
We moved the production of Caramel Sauce to Sauce Old. A year later, we added another plant in Hipatía.
Although we are best known for our Caramel Sauce, we also produce cheeses with the same commitment. In 2006, our blue cheese was awarded as the best in the country — a recognition of our dedication and excellence.
Our story began in Rosario, Santa Fe, when Sr. Ignacio Rodríguez Soto decided to embark on the path of dairy production. With passion and dedication, we grew and expanded our presence throughout the country.
The BRC certification was granted — a standard developed by the British Retail Consortium to ensure best practices in production processes. This certification is based on Codex Alimentarius guidelines and requires the implementation of a Hazard Analysis and
Quality, consistency, and optimal performance for industrial use. Ideal for fillings, coatings, and applications in bakery, confectionery, and ice cream. Its homogeneous texture and stability ensure uniform results in every preparation.
Versatility, firmness, and high performance — perfect for baking and gastronomy. Provide consistency, durability, and flawless finishes in every creation.
San Ignacio exports Dulce de Leche to over 18 countries, with BRC certification and high quality standards, ensuring excellent dairy products for the industry.
