Razor Clams "SALVORA ISLAND" 125 gr. Espinaler. el capricho caught during the summer in

caught during the summer in the month July

which is carried out in Santoña (Cantabria)

The olives are pitted and stuffed with a generous portion of anchovy paste

Pepus Baby Stuffed Squid in Own Ink offers an authentic taste of Spanish coastal cuisine

Their soft texture has a briny taste that pairs well with the juice from the tin

Razor Clams "SALVORA ISLAND" 125 gr. Espinaler. el capricho caught during the summer inThese Premium Razor Clams are from the Slvora Island near the Aurosa estuary. The tides in the area causes the sea to rise and fall every six hours, thus ensuring always new clean waters in the area of the shellfish. The Razor Clams are collected by "Maricadoras" cleaned to remove any remaining sand, once without their shell they are prepared, selected according to their size and canned by hand. You can drink and savor the broth that the Espinaler