A pack to make a vermouth with preserved Espinaler, the pack contains Espinaler sauce, clams, cockles and mussels.
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1ud. Clam to the natural Espinaler OL120: Commonly known as blond clam. It is marinated in the coasts of the French Brittany. Ingredients: Clams, water and salt.
1ud. Cockles Spinaler from the Rías Galletas OL120 60/80 Pieces: The cockles are collected in the Ría de Noya and wash in sea water to remove the sand. Once clean, they are cooked, selected by size and packed by hand. Ingredients: Cockles (Cardiidae), water and salt.
1ud. Mussels Espinaler of the Galician Rias OL120 20/30 Pieces: The mussels are collected in the rafts of the Ría de Arosa and fried in extra virgin olive oil. We add the marinated sauce, made with vinegar, pepper and spices, previously selected. Ingredients: Mussels (mytilus galloprovincialis), olive oil (15%), vinegar, spices and salt.
1ud. Salsa Espinaler 92 ml: Ideal condiment to accompany all types of preserves and potatoes. The Espinaler family has produced the sauce with a family recipe, unique and exclusive since 1950, when Ventureta Roldós created it. We recommend it with spinach olives, potatoes and it is a perfect sauce for cockles.