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Sea preserves from Cádiz
DescriptionWe offer you salt-cured, smoked and traditional preserves from Barbate in the southern province of Cádiz. Salt-curing is probably the most ancient way of preserving food. The process involves using only sea salt and was already used by Phoenicians over 3,000 years ago. The re-sult: natural and exquisite products such as mojama cured tuna, dried bonito and hueva roe. Our wide selection of sea preserves in olive oil will bring the taste of the sea to your table. The rich pro from the Andalusian coast undergo a natural and traditional process that leads to the scrumptious range we bring to you. Tuna morrillo (neck) or ventresca (belly), melva canutera or caballa mackerel fillets, tuna steaks with red peppers and peas... to name but a few! The range is quite large, and the taste is unparalleled!. And last but not least we bring to you smoked foodstuffs from coastal Cádiz. Smoked products must be kept refrigerated (from 0º to 5ºC). Their taste will surprise you, and they are ideal served as hors-d'oeuvres. Whether salt-cured, smoked or marinated in wine vinegar, each process adds up to a much greater whole! We offer you a selection of anchovy or smoked tuna banderilla skewers.