Cockles to the Natural small OL-120. Pepus. 25un.

The cockle is reproduced in the Ria de Noya. After a few hours in sea water to release the grit, it is cooked, selected by size and packed by hand.

Company information:
The history of Pepus dates back to 2003. It was then when Miguel Tapias, current owner of Espinaler, fourth generation of the Tapias family at the head of the business, decided to create a second brand of canned fish and seafood with a more accessible price, with the intention of giving the possibility, to a wider audience, to taste all kinds of canned food, taking into account that Espinaler only reaches a 5% market share.

Pepus was a fisherman from Vilassar de Mar, town where the Espinaler brand originates, who frequented daily the Espinaler Tavern. A personal friend of the Tapias family, Pepus was a beloved person in the village. In 2003, with the fisherman already deceased, Miquel Tapias wanted to pay tribute to him by naming the second brand of Espinaler preserves Pepus