• No 122 Sardines do Xeito 2020Quick View
    • No 122 Sardines do Xeito 2020Quick View
    • No 122 Sardines do Xeito 2020

    • 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
  • No 126 Sardines in spicy olive oilQuick View
    • No 126 Sardines in spicy olive oilQuick View
    • No 126 Sardines in spicy olive oil

    • 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
  • No 15 Cockles in brineQuick View
    • No 15 Cockles in brineQuick View
    • No 15 Cockles in brine

    • 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
  • No 30 Sardines in olive oilQuick View
    • No 30 Sardines in olive oilQuick View
    • No 30 Sardines in olive oil

    • 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. 12/15 pieces 16/20 pieces
  • No 36 Skinless Sardin FilletsQuick View
  • No 43 Clams in BrineQuick View
    • No 43 Clams in BrineQuick View
    • No 43 Clams in Brine

    • 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
  • No 65 Tuna Belly SupremeQuick View
  • No 80 Squid stuffed in olive oilQuick View
  • No 81 Squid in ink sauceQuick View
    • No 81 Squid in ink sauceQuick View
    • No 81 Squid in ink sauce

    • 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…