When we are talking about typical food, we have in mind the homemade food; this kind of food that your grandma used to do when you visit her on holidays. Slowly made food that makes every detail so important, that if you miss it, the final dish will not be as it should be. The love for this kind of food and for the art of cooking is what we are transmitting in our typical range of products.
One of the main typical dishes is Fabada Asturiana (asturian bean stew). This stew is made from dried white beans (fabes), black pudding (morcilla), chorizo and pork shoulder. The way of cooking this dish is simple, however there are several factors that can ruin the product. This is the reason why our Fabada Asturiana(asturian bean stew) is made with attention and care. Doing it in a traditional way will take several hours of cooking in low fire looking for the best result: a quality product ideal for family meals.
Another of our flagship products is the Galician Mussel. This meal comes straight from the seas of Galicia. With a really intense color and a great taste, the Galician Mussel is the king of mussels. This fact is also based in the exceptional conditions (quantity and quality) of the Galician phytoplankton, which feed the mussels using their extraordinary filtration capacity. This handmade selection of mussels guarantees the best product, the best treatment and of course, the best final flavor.
Salted Cantabric anchovies are a delicacy when they are preserved in extra virgin olive oil. They are mainly used in salads, sauces and mini-sandwiches with the bread well soaked in oil, but the quality is perfect to eat on their own and enjoy their intense flavor. The manufacturing of the anchovies is still a craft, meticulous and always a hand job. The outcome and final product quality depends on the ability, cleaning and care of his handlers. All this procedure is what makes our anchovies a spectacular dish.
"Ventresca" white tuna in olive oil (fillets belly) it's a triangular shaped piece located at the bottom of the fish, in the area near the head. Its name, makes reference to the part of the albacore where is located: the belly. The peculiar characteristics of the ventresca gives our product the status of delight and excellence. This adjectives are supported by several factors like the proportion of fat, which gives a intense flavor, much more delicate and intense than the rest of the fish; its meat, with a gelatinous texture it's very suitable for preparing snacks, preserves and cooking in the oven.