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Pack Vermut Barbate Pepus

26,25€ IVA incl.

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A vermouth pack with 350gr olives, Espinaler 92ml sauce and 150gr chips, Pepus mussels, clams, razor clams and cockles and 75cl red reserve Olave vermouth.

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Pack Vermouth Barbate Pepus contains:


1ud. Vermouth Olave Special Reserve 75cl 18% vol. is a vermouth is made in a traditional way, macerating two months more than eighty flavors before going through oak barrels for more than twelve months and then rest in the bottle. Olave Reserva Especial is the high-end vermouth produced by Olave and represents an evolution of its Olave Rojo.

Preserves it contains:


1ud. PEPUS OL120 CLAMS: Pepus clams are marinated and elaborated carefully. With a soft flavor of the sea, they are essential in any aperitif that boasts.


1ud. COCKLES PEPUS OL120: Pepus cockles are selected in the fish market at the right time of each season, in mid-July and until October. Subsequently, they are classified according to their size and packaged in bulk.


1ud. MUSSELS PEPUS OL120: Pepus mussels marinate in shallow water and once collected they undergo a purification process to eliminate the excess of sand.


1ud. PENKNIVES PENCILS:
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. Bark of Iberian pig.



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

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