Additional information
Packsize | 12/111 GRAM TINS |
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Cockles are collected by hand on the beaches of the Galician coast at low tide. Because of the richness of the waters, their flavor is unbeatable. They are seasoned only with sea salt.
Pescatarians delight in this combination of wild harvested Galician mussels with kombu seaweed in bravas sauce. A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.
The Espinaler octopus is cooked to achieve its extraordinary texture. Later it is chopped to present it cut into slices and packed in olive oil or Galician sauce.
The squid is stuffed with its own tentacles through a delicate and artisanal production process. It is cleaned by hand one by one and olive oil is added. A tender and delicious snack that surprises with its flavor and texture.
Razor clams are hand-harvested from the tidal flats in the region’s bays and estuaries. They are widely regarded as a delicacy.
Tender baby squid stuffed with their tentacles is slowly cooked in olive oil and covered with a handmade sauce made with fresh onion and tomato. This product has a spicy yet delicate flavor and natural texture.