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Coming from the Galician Rías (Ensis siliqua), it is purchased during the months of May and June. Once 24 hours have passed, at the purification station, they are cooked and shelled by hand. 

All of this mussel has the DOP Mexilon de Galicia certification. It is purchased exclusively during the months of October, November and December. 

It is the pectoral part of the fish (Thunnus alalunga). It is characterized by its fat, which makes it more juicy and exquisite on the palate. 

The peperetes sardines come from the Galician markets and come from traditional fishing. They are treated with the utmost care and are manually placed in the can. To preserve its flavor and texture, an intensely flavored and best quality olive oil is used as the topping liquid. 

A Ventresca made with fresh Northern Albacore fish from the Burela fish market, hand-packed fillet by fillet and accompanied by an exclusive butter, handcrafted by the Lugo cheese factory Airas Moniz from the raw milk of its flock of grazing jersey cows. 

The fame of the Galician octopus crosses all borders. The secret is in the delicacy of the flavor of its meat and in proper preparation.  With a touch of spicy paprika and extra virgin olive oil you will have an excellent...

Bonito Belly, Los Peperetes, a gourmet Galician preserve that contains the most valued and sought-after part of the Bonito: La Ventresca. This is located in the lower area of Bonito, in the part closest to the neck.  This...

Pickled anchovies, Los Peperetes, canned anchovy of Galician origin, rich in fat blue fish highly valued in the Rías Baixas, along with sardines and horse mackerel.  Made with top quality natural ingredients such as olive oil...

Snow crab, Los Peperetes, snow crab is one of the most delicate Galician preserves in the world, extracted from the cold waters of Greenland. Snow crab is named for the snow-white color of its meat, which has a very tender texture. 

Natural razor clams from the Galician Rías, Los Peperetes, preserved razor clams in their most natural format, preserving the intense sea flavor that characterizes this mollusk, from the beaches of Fisterra, O Grove and Ribeira. 

The preparation of their food requires a careful cooking process to obtain that tenderness that characterizes them without losing even a hint of their flavor. This mollusk requires thorough cleaning, shucking and gutting by hand.&nbsp; <span style="font-family: Verdana; font-size:...