About the cannery
Los Peperetes - a Galician word meaning delicious, covetable and out of-the-ordinary delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of pioneer Galician canners. Crespo began by canning the finest cockles and sardines he could source, producing only 30 tins a day and sealing each one with a manual seamer. Today Los Peperetes continues to work exclusively with local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes that different generations have passed down.
More about some of the Los Peperetes range: the razor clams in brine and with chilli and garlic are hand-gathered by divers near Finisterre on Galicia's rugged Costa da Morte. The ventresca in jersey butter is from the white tuna or albacore. It is caught in the Cantabrian Sea at its fat-marbled peak. Tuna caught here over summer is called Bonito del Norte. The butter is made in the artisanal Airas Moniz dairy in Lugo, Galicia, using the cream from their herd of Jersey Cows. Mussel pâté. The mussels are rope-grown in the Galician estuaries and have protected designation of origin certification, ensuring that inimitable Galician taste. Sea urchin roe. It is harvested seasonally by divers in the rocky areas of the estuaries in Galicia, this is one of the sea's most sought-after delicacies.
Serving tips
•Submerge the tin of bluefin or Bonito del Norte in butter in hot water for a few minutes so that the butter melts. Drizzle the butter on some hot toast, top with the tuna, sprinkle over some parsley and season with salt and pepper.
•The fish and the sauces are such high quality that sometimes it's a case of the simpler the better. Enjoy the octopus and cockles and razor clams with chilli and garlic with good crusty bread, that's it.
•Deep fried razor clams with garlic mayo. Drain the razor clams in brine, breadcrumb and deep fry briefly. Enjoy with garlic mayonnaise and lemon wedges.
•Los Peperetes recommend whisking the sea urchin and brine in the tin gently with a fork and then scooping it up on crisps and enjoying it that way.
