Canned Espinaler with Sardine in Pickled 3/5 pieces, OL - 120. The sardinilla or xoubiña, in Galician, is fished at different times of the year, although the month of September is the highest quality. For its elaboration it is given a point of cooking to the steam and it is packaged of artisan form in marinade.
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Preserved Espinaler can with Sardine in Pickled 3/5 pieces, OL - 120. The sardinilla or xoubiña, in Galician, is fished at different times of the year, although that of September is the highest quality. For its elaboration it is given a steam cooking point and it is packaged in an artisan way in marinade.
The Espinaler brand was born in 1896, when Miquel Riera moved to Vilassar de Mar and opened the Espinaler tavern, the classic Mediterranean establishment; Collected, rustic and familiar, where wine was mainly served. In 1940, Miquel's grandson, takes control and renews the offer of the business, adding a vermouth of great quality to the letter, which over the years, would become one of the star products of the brand. Little by little, the options to accompany the vermouth were extended, mainly, with Galician preserves of first level; White clam, cockle, mussel, bonito ...
In the seventies, the great-grandson of the founder, travelling regularly to Galicia to personally select the best seafood, starts a small revolution, marketing those preserves under the brand Espinaler, allowing lovers of 'making the vermouth', to enjoy the best Galician and vermouth preserves wherever they want.