Zamburiña in AREOSO GOURMET Scallop Sauce

5,30

Zamburiña in AreOSO GOURMET Scallop Sauce; Zamburiña (Chlamys varia) is processed in the facilities of Conservas Areoso Gourmet and the way is obtained, which is manually handled, proceeds to the removal of the hepatopáncreas, to obtain a higher quality of the final product.

Description

Description

Variegated in Scallop Sauce AREOSO GOURMET ; Zamburiña (Chlamys varia) is processed in the facilities of Conservas Areoso Gourmet and the way is obtained, which is manually handled, proceeds to the removal of the hepatopáncreas, to obtain a higher quality of the final product.

After this it is fried and becomes packed, the container where it is deposited presents a certain amount of tomato, then add the Zamburiña, and finally the oil together with the own-made sauce.

It is then closed and sterilized with the characteristic values and suitable for such processes, ensuring the quality and preservation of the product without the need for artificial additives or preservatives.

The Scallops in scallop sauce, is ready for storage, distribution and subsequent sal

We proceed to taste it and ……

  • The color has changed from the natural ones due to the sauce, reddish.
  • It shows a firm texture and a flavor between sea and land (species) highlighting the onion and clearly reminiscent of galician empanada.
  • If possible accompany them with a good Albariño.

 

Producer: Areoso Gourmet preserves.

Product: Zamburiñas in Salsa de Vieira.

Fishing art used: Drag in the background.

Ingredients: Zamburiña 59%, scallop sauce 41% (onion 41%, olive oil 29%, tomato 18%, pepper 12%, mixture of spices and salt).

Appellation of Origin: No.

Units: Depending on size.

Net Weight: 115 gr.

Drained Weight: 68 gr.

Capacity: 125 ml.

Nutritional Value: 621 kJ / 149 kcal.,Fats 9.5 gr., of which saturated 3.3 gr., Carbohydrates 6.2 gr., of which sugars 2.2 gr., Proteins 9.5 gr., Salt.

At your home in 24-48 hours throughout the Iberian Peninsula.

Balearic Islands, between 48 and 72 hours.

European countries between 2 and 6 days, depending on distance.

Allergen table:

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