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dating back to the Greeks who colonized the village in the 6th century BC and where the visitor can see an ancient Greek anchovy factory
followed by a 3-month salting process
which offers very specific characteristics
The Iberian pork offers quality meats to which the professionals of the catering industry take much advantage and which are acquiring a deserved recognition among lovers of good cuisine
Cod Loin "Lomo de Bacalao" Size:1kg (160-180g/ piece) dating back to the GreeksOur desalted cod loin (lomo de bacalao) is North Atlantic cod; the most esteemed by chefs of all cod subspecies. Our cod is captured by small boats following sustainable fishing methods, using hook and line, then opened in butterfly mode, followed by a 3 month salting process. Our codfish is then made ready for cuisine using traditional methods which go back to the Middle Ages; starting with slow hydration, followed by desalting and portioning, done
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