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Los Peperetes Pulpo al pimentón
€15.70
Tax Excluded
Return policy:14
Octopus is very difficult to make canned as it requires a meticulous artisanal process for the final product to be perfect.
Once in our facilities we proceed to manual cleaning for subsequent freezing. A necessary process to break the fibers of its meat and thus achieve the appropriate tenderness.
Cooking the octopus is the most important process to achieve the texture we are looking for. Later, the tentacles are cut with scissors, as the famous pulpeiras do throughout Galicia.
In its version with paprika, it is the essence of the famous Pulpo á Feria typical of Galician pilgrimages.
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Information of interest:
Ingredients: Octopus (tentacles) (CEPHALOPOD MOLLUSK), olive oil, garlic, paprika and salt
May contain traces of crustaceans and fish
Net weight: 120g
Drained weight: 85g
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Specific References
New product
Octopus is very difficult to make canned as it requires a meticulous artisanal process for the final product to be perfect.
Once in our facilities we proceed to manual cleaning for subsequent freezing. A necessary process to break the fibers of its meat and thus achieve the appropriate tenderness.
Cooking the octopus is the most important process to achieve the texture we are looking for. Later, the tentacles are cut with scissors, as the famous pulpeiras do throughout Galicia.
In its version with paprika, it is the essence of the famous Pulpo á Feria typical of Galician pilgrimages.
Los Peperetes Pulpo al pimentón
€15.70
Tax Excluded
Return policy:14