"Xeito" sardines from the interior of the Ría de Arousa, in the area closest to the town of Rianxo, during the months of July and August, when they have the most fat.

They are caught at dawn, on an empty stomach, facilitating the cleaning or gutting process. The "Xeito" sardine has a very delicate and soft texture in the mouth, with a firmer and tastier meat as a result, among other things, of the fishing art used, in which the sardines do not suffer blows or crushes. This sustainable fishing art, one of the least aggressive for the marine environment, has been used in Galicia for more than 300 years and has been passed down from generation to generation. Currently, in Galicia there are more than 425 small authorized boats to fish with this traditional fishing art.

Pieces:15/20.Origin:Pontevedra (Galicia).
Net weight:150 g
Storage: cool and dry environment. Allergens: fish.