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

Xouba from Rianxo-Pesca Artesanal O Xeito with olive oil and Padrón peppers, fuses unique flavors, incorporating the famous Galician peppers for exceptional culinary value. 

 

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. 

Mature, full-fat Quejo cheese made with raw sheep's milk, Val do Rexo    Made from Latxa sheep from the Val do Rexo farm. As our...