Small grilled sardines, canned manually, one by
one. Finally the olive oil is added to highlight the
flavor of our sardines.
The images refer to the Boticcelli painting «The
Birth of Venus», Goddess who protects the
pilgrims who headed for the West.
The point she signals in the last 100 kms before
Compostela, the point as from where the pilgrim
obtains the famous Compostela.
| PIECES PER CAN | 12/14 pieces |
|---|---|
| Net weight | 125g |
| Drained weight | 88g |
| Shelf life | 6 years |
| Preservation | Store in a cool and dry place. Once opened, store in the refrigeratorand consume within 48 hours. |
Mussels from Arousa Estuary, fried to give them the perfect consistency before incorporating the homemade brine. Each piece is canned one by one, manually, to ensure an exceptional presentation.
The illustration shows O Cebreiro as the entrance to Galicia of the pilgrims, where they say that the Santa María church holds the Holy Grail, represented in the coat of arms of Galicia.
Despite being an oily fish, garfish has many differences compared to sardines, such as its powerful flavor and firm texture.
Ar de Arte selects small fish caught in Galician estuaries, always within the limits set by legislation in terms of sustainability. Once clean and toasted, they are packed by hand piece by piece to incorporate the olive oil which, over time, will improve its flavor due to the influence of this wonderful fish.
The design, of course, is an original painting by Fernando Rei, painted exclusively for Ar de Arte in 2020.
Net weight: 110g
Capacity: 120ml
Small sardines, placed manually in the can,
incorporating olive oil and chili to give a subtle
spicy touch.
The image describes the arrival at the end of the
known world, Fisterra.
One curiosity represented in this can is the one
about the origin of the popular board game Oca
associated to the Camino de Santiago, where
square 63, the last one, is associated to Fisterra,
and not Santiago
It surprises the size of our sardinilla, because we select the smaller one that the law allows fishing on Galician coasts. It comes from the area of Rianxo (A Coruña), a fishing village known for fishing the best sardine.
They are cleaned in seawater and separated from each other for a uniform roasting that also avoids damaging their meat. Finally, they are packed by hand one by one to find a spectacular presentation.
