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Here you will find a selection of the best preserves
Possibly the best fried mussels in pickled sauce in the Galician Rias. From 8 to 12 mussels, hand-packed after harvesting.
The Ventresca is the most succulent and tasty part of the tuna and it is precisely what Ramón Peña brings us in his canned tuna: delicious Ventresca de Atún Claro from the Atlantic Ocean, cut and distributed in the can by hand with the greatest care and attention. As the only accompaniment to salt and Virgin Olive Oil of the highest...
Baby squid in ink sauce (4/6 pieces). The smallest and most tender baby squid rigorously classified by size. Cleaned and prepared manually.
Stuffed baby squids in olive oil (4/6 pieces). The smallest and most tender baby squid rigorously classified by size. Cleaned and prepared manually.
100% Cantabrian anchovy Anchovy fillets made by hand, traditional method. Anchovy in Olive Oil. In its right point of salt. Contains 8-10 fillets.
Garfish in olive oil, an oily fish with an intense and delicious flavour traditionally consumed in the coastal areas of Galicia and Cantabria. Caught in the Atlantic, they are made fresh to preserve texture and flavor. Each piece is rigorously prepared, roasted and packed by hand.
Yellowfin light tuna belly in olive oil. Selected tuna of the highest quality and smallest size. Manual preparation, cleaning and canning.
Pack of 3 Cans of Yellowfin tuna in olive oil (3x75). Selected tuna of the highest quality and smallest size. Manual preparation, cleaning and canning.
Stewed scallops from the Ría de Arousa. Sustainably grown. Only the meatiest parts are packaged after thorough cleaning. Accompanied by a traditional Galician sauce.
100% Cantabrian anchovy Anchovy fillets made by hand, traditional method. Anchovy in Olive Oil. In its right point of salt. Contains 11-14 fillets.
100% Cantabrian anchovy caught in spring, its optimum time. Anchovy fillets made by hand, traditional method. Anchovy in Olive Oil. In its right point of salt. Contains 8-10 fillets.
Sardine fillets without skin or bones in olive oil. Their small size, fineness and intense flavour make them a delicacy demanded by many followers. Manual elaboration as well as the rigorous classification of sizes and their arrangement in cans.