Natural Cockle Preserves

At the foot of the famous Ría de Noia, or further inland, in boats, dozens of shellfish gatherers look for one of the most precious assets of this land: the cockle. This origin guarantees not only a mollusk of the best quality, but also that its capture is carried out in a sustainable way through the traditional arts of Galicia.

These cockles go through a careful process that begins with a purification in sea water to release the sand they may bring. Once purified, they are cooked, shucked, washed, brined and selected according to their size. The production chain ends when the cannery workers place these pieces one by one in their respective cans and add a broth made with water, salt, onion and bay leaf.

With a can of natural cockles like this one you can prepare a false ceviche with avocado, red onion, cilantro, lime juice, kikos and spicy to taste. You can also fry garlic, pour the broth from the cockles and, when it has reduced, add cooked pasta and, off the heat, these mollusks. You can see that this preserve stands out for its versatility.

Canning experts recommend consuming this product within four years from the day of canning, always as preferential consumption. In addition, it is ideal to store the can in a cool, dry place.

The characteristic marine intensity of the cockle combines very well with a wine with a saline taste, facing the sea: the manzanilla from Sanlúcar de Barrameda. You can choose a bottle from the winery of your choice in this town of Cádiz, where a drink is produced with its own denomination of origin.