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- La Brujula
- Caught with an ancestral fishing gear: the success where the sardines are caught one by one without hitting each other. Selected small specimens and carefully cleaned, cutting the head and fins and gutted them one by one. Once cleaned in brine, they are subjected to steam roasting and also packed manually. 10/15 pieces
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- La Brujula
- Sustainably captured at dawn in their Atlantic fishing grounds using traditional fishing methods. Selected small specimens and carefully cleaned, cutting the head and fins and gutted them one by one. After cleaning in brine, they are steam-cooked and packed, also naturally. 12/16 pieces
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- La Brujula
- Exclusively from the Noia estuary in A Coruña. Carefully selected and depurated before opening with steam in seawater. Packed by hand and soaked in the socalled covering liquid. 30/35 pieces
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- La Brujula
- Sustainably captured at dawn in their Atlantic fishing grounds using traditional fishing methods. Selected small specimens are carefully cleaned, cutting the head and fins and gutted them one by one. After cleaning in brine, they are steam-cooked and packed, also naturally. Weight: 115 gr 12/15 pieces 16/20 pieces
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- La Brujula
- Selected small specimens and carefully cleaned, cutting the head and fins and gutted them one by one. After cleaning in brine, they are steam-cooked and packed, also naturally.
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- La Brujula
- A bivalve mollusc grown in the Galician estuaries. A highly regarded variety in the tinned food industry. Tinned one by one, completely clean, after removing their gills. Presented in brine with their covering liquid. 18/20 pieces
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- La Brujula
- Trunk of light tuna in olive oil. Selected tuna of the hightest quality and smallest size of the Yellowfin, yellowfin or light tuna variety. 6/8 pieces. Weight: 110 gr
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- La Brujula
- It is cleaned by hand and turned manually to fill its interior with the tentacles of the squid itself. It is cleaned of any part that is not noble (eyes, mouth, etc.) 6/8 pieces 2/3 pieces
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- La Brujula
- Small squid caught in a sustainable way (jig), emptied and cleaned of skin. They are stuffed with their own tentacles to be blanched in water before packing them one by one in the can. The sauce or the covering liquid is made with natural products (onion, pepper, tomato, etc.) that are made in a traditional way with slow and artisan…
