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Cockles in garlic sauce


Before starting the handling process, the cockles are submerged in seawater when they arrive at the factory in order to naturally clean the sand from them during 12-20 hours. After steaming them, they are shelled and the flesh is very carefully washed in warm, lightly-salted water. The best sized pieces are then selected by hand.

Artesanía AlimentariaCertificado SAEElaborado en GaliciaFDAPesca de Rías
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For orders outside of Spain, please make the purchase in english language.

Para pedidos fuera de España, por favor, haga la compra en el idioma inglés.