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We make authentic gourmet pâté, made without any type of additives.    Niguén visits Galicia to try the traditional polbo Á Feira, made with...

Ar de Arte's Codfish Pâté with Honey and Mustard is an innovative recipe that combines tradition and modernity. Made without additives, it maintains the purity of the ingredients and the authentic flavor of the sea.  ...

At Los Peperetes, we acquire the best northern bonito, fished by rod and reel in the Cantabrian Sea, always selecting the best pieces for size and freshness to achieve a delicate and very pleasant product to the palate. 

Los Peperetes Pickled Sardines are the result of a careful selection of the finest specimens, caught using traditional fishing methods, sustainably, and at dawn. They are always caught at their optimal biological stage, when their fat content is ideal, thus guaranteeing a top-quality product. 

Also known as chicharrillo or chincho, this oily fish is traditionally considered "poor man's food" but is very rich in protein, vitamins, and Omega-3 fatty acids.    <span style="font-family:...

Dolce & Gabbana's Fiasconaro Pistachio Cream is a delicious Sicilian pistachio cream, ideal for spreading on bread, croissants, cookies or filling cakes.&nbsp;

Finca La Barca Smoked Paprika from La Vera, in a 70g tin, with Protected Designation of Origin, is available in three varieties: sweet, bittersweet, and hot.&nbsp; &nbsp; <span...

Verduijn's rosemary crackers have a surprising flavor. These savory crackers are delicious on their own, but we recommend trying them with cream cheese and a slice of Joselito Serrano ham.&nbsp; &nbsp; <P...

The Canned Cockles in Natural Sauce from Los Peperetes are the result of a meticulous selection of the best ingredients caught manually by shellfish gatherers from the Galician estuaries, only between September and November, when they are at their best in terms of flavour and size. This makes them one of the best canned...

Traditionally made in the Ortegal region of Galicia, using select Galician turnip greens and without any additives.&nbsp; &nbsp; Product of...

The ventresca is the pectoral part of the tuna (Thunnus alalunga) from the northern ports, primarily Burela and Avilés. It is characterized by its fat content, which makes it juicier and more exquisite.&nbsp; &nbsp; ...