Cockles ESPINALER PREMIUM RR-125 30/40 pieces

The cockle (Cerastoderma edule) is selected in the Rías de Muros and Noya, Galicia. After deburring for a few hours in seawater to release the grit naturally, they are cooked, the sizes are selected and they are packaged by hand in an artisanal way, this process is called "packaging". The meat of the cockle is consistent, firm and juicy and its flavor is intense.