Additional information
Packsize | 8-125 GR – TINS |
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The traditional abundance of mackerel in Portuguese waters, and its frequent intake has provided it with a special status at our table. Captured in the north-eastern Atlantic Ocean, this fish represents a food product which has attracted increasing interest, motivated by scientific evidence regarding its nutritional properties.
Imagine the trout’s /habitat/, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out!
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 sardine is fished at different times of the year, although that of September is the highest quality. For its preparation, it is steamed and packed in olive oil.
Captured in the North East and Eastern and Central Atlantic, our octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavor unaltered. With low calories, the octopus is rich in vitamin B12, an active nutrient for brain function and memory performance.
The razor is shellfish in pure waters, at its optimum moment, to preserve all its properties. It is a product highly appreciated for its quality and texture.