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Hake is one of the most appreciated and consumed fish in Spain. The fishing technique known as pincho consists of using four or five rods of approximately six or seven meters. From each one hangs a 500-meter mother line with about 20 or 25 hooks. When the hake bites, the mother line is collected with the help of...

Squid in its ink, Los peperetes, canned squid, a cephalopod with a similar texture and flavor to the octopus, made through a fine process which is cleaned and cooked manually to finally accompany a sauce made with quality ingredients such as olive oil. olive, onion, tomato and the squid ink itself.  ...

After purification, the Zamburiña goes through a washing process before and after chipping, to avoid all types of impurities. The presentation of this product is in scallop sauce, exclusively made with natural ingredients. 

The preserved Bonito del Norte in olive oil is exquisite and an ideal accompaniment.  Bonito from the Costa Lucense is a unique product. Extracted in a traditional way, worked fresh and packaged in high quality olive oil. They...

We present this cheese called Xiros de Bisqato, which is a soft cheese with a moldy rind in honor of the place where our dream was born. A cheese with a lot of personality, with flavors and smells reminiscent of grass and nuances typical of the high mountains.&nbsp; <span...

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.&nbsp; Made with top quality natural ingredients such as olive oil...

Hake is one of the most appreciated and consumed fish in Spain. The fishing technique known as pincho consists of using four or five rods of approximately six or seven meters. From each one hangs a 500-meter mother line with about 20 or 25 hooks. When the hake bites, the mother line is collected with the help of...

Hake is one of the most appreciated and consumed fish in Spain. The fishing technique known as pincho consists of using four or five rods of approximately six or seven meters. From each one hangs a 500-meter mother line with about 20 or 25 hooks. When the hake bites, the mother line is collected with the help of...

The sardine (Sardina pilchardus) is purchased during the months of July, August and September, when the sardine accumulates the fat that guarantees the flavor and quality of this fish in our canned fish.&nbsp;

Chouriciños Albariños in Olive Oil, small preserved chorizos, made with the best local pork, selecting only the lean parts of the animal cooked with Albariño wine and olive oil.&nbsp; &nbsp; <P...

Morbier cheese is characterized by its smooth and creamy flavor. Its semi-soft and slightly elastic texture melts on the palate, leaving an unctuous and pleasant sensation. Its flavor is delicate, with subtle notes of nuts and a slight acidity. The black line of plant ash adds an earthy touch and a unique depth of...