Cockles in brine 25/35 PdH
26.00€
The cockle (Cerastoderma edule) is purchased exclusively during the campaign of the months of October and November. Cockle from the Galician estuaries. Hand-made.
Brand: Pazo de Hermo
Weight: 120 gr can.
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Description
Ingredients: Cockles (Cerastoderma edule), water, salt.
Pazo de Hermo's preserved cockles in brine are the result of a careful selection of the best pieces, caught manually by shellfish gatherers in the Galician estuaries, exclusively between the months of September and November, when they reach their maximum flavour and size. This makes them one of the most outstanding preserved cockles on the market and our flagship product.
Once received fresh in our workshop, the cockles undergo a natural purification process in seawater pools. Our expert packers handle them with care, classifying them by size and placing them manually in the cans, one by one, thus achieving an impeccable presentation.
Ingredients and allergens
Ingredients: Mussel 61%, escabeche sauce 39% (olive oil 68%, vinegar 22%, onion, garlic and spice mix).
| Quantity unit | (VRN) | |
|---|---|---|
| Energetic value | 883 kJ | – |
| Energetic value | 212 kcal | – |
| Fats | 15.1 g | – |
| saturated | 0.5 g | – |
| carbohydrates | 2.1g | – |
| Sugars | 0.35 g | – |
| Proteins | 16.9 g | – |
| Salt | 1.97 g |
Description
Ingredients: Cockles (Cerastoderma edule), water, salt.
Pazo de Hermo's preserved cockles in brine are the result of a careful selection of the best pieces, caught manually by shellfish gatherers in the Galician estuaries, exclusively between the months of September and November, when they reach their maximum flavour and size. This makes them one of the most outstanding preserved cockles on the market and our flagship product.
Once received fresh in our workshop, the cockles undergo a natural purification process in seawater pools. Our expert packers handle them with care, classifying them by size and placing them manually in the cans, one by one, thus achieving an impeccable presentation.
Ingredients and allergens
Ingredients: Mussel 61%, escabeche sauce 39% (olive oil 68%, vinegar 22%, onion, garlic and spice mix).
| Quantity unit | (VRN) | |
|---|---|---|
| Energetic value | 883 kJ | – |
| Energetic value | 212 kcal | – |
| Fats | 15.1 g | – |
| saturated | 0.5 g | – |
| carbohydrates | 2.1g | – |
| Sugars | 0.35 g | – |
| Proteins | 16.9 g | – |
| Salt | 1.97 g |
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