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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. 

Crispy, golden, whole and, above all, with a unique flavor.  BONILLA A LA VISTA Potatoes have something that makes them special, and the key is to choose the best raw material and prepare it with care. 

Under a rocky shell hides one of the greatest delights of the Galician sea. Recognized worldwide, Galician oysters are grown sustainably in baskets that hang from the rafts of the Rías Baixas. &nbsp; &nbsp; <P...

Rabitos Royale Dark Vintage Tin 30th Anniversary&nbsp; The most special edition yet! A look back to commemorate the 30th anniversary of Rabitos Royale.&nbsp; <span style="font-family: Verdana;...

The first mussel pâté in the world made with mussels with the protected designation of origin PDO Mejillón de Galicia that certifies their Galician DNA. Made with the best mussels from Galicia, olive oil, and a careful selection of natural spices. Without preservatives or artificial colors, guaranteeing a healthy and...

Octopus is very difficult to make canned as it requires a meticulous artisanal process for the final product to be perfect.&nbsp; &nbsp; ...

Galician-style cod made in Galicia by Los Peperetes. This cod-based preserve is more than a preserve, it is a tapa. It is made with this highly valued fish, one of the jewels of our seas. For its production process, the cod is cooked to remove the skin and bones, leaving it completely clean.&nbsp;

The Galician spider crab needs no introduction. It is the king of Galician seafood and its flavor is unmistakable.&nbsp; &nbsp; It lives in...

Orella de porco Á Feira, casa da avoa, preserved pig's ear, prepared in the traditional way as it is usually consumed in Galicia: «Á feira»: with sweet and spicy paprika and salt.&nbsp; &nbsp; <P...

Pulled Pork is a typical recipe of American cuisine. It is a method of preparation that consists of cooking pork at a low temperature for long periods of time and adding barbecue sauce (in this case, sauce from the artisan workshop A Factoría do Lume).&nbsp;