The "Pilchardus" sardine is the main component of our raw materials. Captured during the months of July, August and September, at its optimum flavour and fat content, which guarantees maximum quality, enabling our consumers to appreciate its taste in all its glory.
Exclusive product from the Galician Rias, which passes a strict quality process. After the piece by piece manual selection, they are packaged individually in each tin. This meticulous process makes it possible to offer our clients a product with unsurpassed size, texture, flavor and presentation.
Celeiro is one of the most famous ports of Galicia. And much of that acknowledgement is due to hake skewers. It is fished and brought to land the same day, ensuring maximum freshness. ROE are extracted, cooked and then cut into delicate, compact slices. Once cool, they are hand inserted in the tin.
Product derived from the Galician Rías, rocked with the "GALICIA CALIDADE" and "DOP MEXILÓN DE GALICIA" seals, which give us a qualitative and quantitative difference with most of our competitors.During the manufacturing process, the best Viands are selected, which allows us to offer our clients a limited, differential and exclusive product.
Acquired directly in the most prestigious auctions located in the Rías Gallegas ports during the months of May and June, we proceed to the selection of the best pieces, taking taste and size into account in order to offer the most demanding consumers a special and limited selection.
The mackerel caviar is carefully separated to prevent the breakage of skin which covers it. It is steamed and packaged after cooling with natural ingredients in our spicy sauce: slices of carrot, cucumber, pepper, laurel, black pepper and olive oil.