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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. 

Cañarejal is already a symbol of high quality and respect for the best Castilian cheesemaking tradition.  Cañajeral Cremoso is a cheese made with freshly milked sheep's milk and matured for a minimum of 20...

Santoña Anchovies from El Capricho are a great choice if you want to enjoy an exquisite product.  To prepare the anchovies they only use the best anchovies from the Cantabrian Sea. Always fished in an artisanal...

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...

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. 

Castaing duck rillettes is a preserved foie gras that is produced by hand from duck meat, duck fat and salt. 

 

Don Crisanto's San Simón da Costa Bufón cheese is made from pressed pasta from pasteurized whole cow's milk. It is cured for a minimum of 30 days and smoked with birch wood. 

Pecorino Moliterno al Tartufo is a raw sheep's milk cheese, interwoven with generous veins of black truffle.    Something unusual...

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;...