Each tin contains 8-12 shucked mussels harvested from the Ras Gallegas (Galacian Estuaries) and packed in an escabeche pickling sauce of olive oil, vinegar, spices & salt. This product is known in Spanish as Mejillones Fritos en Escabeche. Fully cooked, they can be enjoyed right out of the tin with some crusty bread, or served as part of more complex Spanish tapas.
One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor.