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
Small Sardines in Olive Oil (spicy)
Additional information
| Pieces per can | 12/14 pieces |
|---|---|
| Net weight | 125g |
| Drained weight | 85 g |
| Shelf life | 6 years |
| Preservation | Store in a cool and dry place. Once opened, store in the refrigeratorand consume within 48 hours. |
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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 -
Reinvented the traditional queen scallop sauce
to accompany the selection of the best scallops.
This sauce is made of totally natural ingredients,
subtly incorporated with care and slow cooking.The design wants to project the arrival to
Santiago as a gate that welcomes the pilgrim,
represented by the well-known Botafumeiro
(incense burner) and the image of the actual
Cathedral -
Its provenance says it all, the Arousa Estuary. From there you get the best mussel in the world, grown in “bateas”, structures that respect the natural growth of mussels.
To prepare them, they are fried just enough to give consistency and firmness before being packed one by one and accompanied by a soft pickle.
