Cockles in Brine, Espinaler. pickled white tuna thanks to the Schützenbach method

thanks to the Schützenbach method

These tiny delicacies are steamed and packed in olive oil

Ingredients: Baby squid

ready to incorporate in other dishes or to enjoy directly from the can

The scallops may be served at room temperature direct from the tin or slightly heated to better enjoy the flavors of the sauce

Cockles in Brine, Espinaler. pickled white tuna thanks to the Schützenbach methodThese cockles come from Galicia, specifically from the Galician Rias along the Atlantic Coast. They are size selected, boiled and hand packed in their own juices. They may be paired with our Espinaler sauce, which adds a tangy flavor to tinned seafood. In Spain they are often served as a tapa accompanied by a vermouth or used as an ingredient in main courses. Each tin contains 25 35 pieces. Ingredients: Cockle, water and salt. WARNING PROPOSITION 65.