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Vermouth Calpe Espinaler Pack

20,00€ IVA incl.

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A pack with everything you need to make a great vermouth with canned food and Espinaler products. The pack contains Espinaler sauce, clams, cockles, mussels, razor clams, olives stuffed with anchovy and potato chips fried in olive oil.

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Vermouth Calpe Espinaler Pack contains:


Preserves it contains:


1ud. Natural Clam 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 of the Galician Rias OL120 60/80 Pieces: The cockles are collected in the Ria de Noya and washed 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 from the Galician Rias OL120 20/30 Pieces: The mussels are collected in the rafts of the Ría de Arosa and fry 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. Knives Espinaler of the Galician Rias OL120 4/6 Pieces:
The knives are fished in the pure waters of the estuaries of Galicia. If oil appears on the surface when the can is opened, it is a sign of the best product quality. We recommend that you try it. Ingredients: Knives, water and salt



1ud. Anchovy stuffed anchovies 350 gr .:
Anchovy stuffed olives are made from the Manzanilla Fina variety. Of Extra category, it is carefully deboned and filled with an anchovy paste, allowing an excellent combination and flavor.


1ud. Potatoes fried in olive oil Spinaler 150gr .:
Potatoes are harvested and picked in the highlands of Soria, later the potatoes go through a classic process of peeling and cutting. The potatoes are fried in 100% virgin olive oil and salted just enough to maintain a low salt content. Perfect for any vermouth with Espinaler sauce.


1ud. Epinaler sauce 92ml:
Sensational condiment to add to cockles, clams and chips. Epinaler sauce recipe dates back to 1960 and is a unique and highly successful family recipe.

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