Cockles in Brine, Espinaler. pickled white tuna and SULFITES

and SULFITES

This Rillete is made with finely crumbled albacore tuna and Picón Bejes-Tresviso cheese

creamy fat melts in your mouth

thanks to the Schützenbach method

Cockles in Brine, Espinaler. pickled white tuna and SULFITESThese cockles come from Galicia, specifically from the Galician Rias along the Atlantic Coast. They are size selected, boiled and hand packed in their own juices. They may be paired with our Espinaler sauce, which adds a tangy flavor to tinned seafood. In Spain they are often served as a tapa accompanied by a vermouth or used as an ingredient in main courses. Each tin contains 25 35 pieces. Ingredients: Cockle, water and salt. WARNING PROPOSITION 65.