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Small scallops in Galician Sauce, 120 G


CODA-ZAMSALVIRIGA06

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3,51 €

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Scallops in salsa vieira in the galician rias, 115 grams What do we find in this product? Magnificent bay scallops of the rias of Galicia, a product authentic from Galicia. This delicacy is for if only the king of the dish, but if in addition to the aderezamos with one of the sauces most protagonists of this keeps we get a few bay scallops delicious. Conservas Dardo, seafood galician Before sailing the seas, the man learned to recognize his countless riches, discovering, and arts, which today still appreciate it. Of those good habits to the sea, surrounded by craft and determination, we obtain a precious legacy, that melded tradition and technique, allows us to continue to enjoy all the flavor of our water. With the wisdom of experience, men and women have been transmitting their knowledge. It is the result of a job well done, the shared love for the sea, the cradle of dreams and efforts. To combine tradition and technique, incorporating the latest advances for preserving the best of the sea. The objective that we do our is the reason of our work, the way to pay tribute to those who have made it possible with their effort that we can all recognize the magic of its taste and to those who, like you, want to keep enjoying it. Continue a commitment to quality is now the promise of the future, expanding our range of flavour so that you can keep tasting the excellence of the finest vintages from our.Properties of the scallops The scallops with a food nutritious and low in calories. Contains large amount of proteins and low grasses, the greater part of them are poloinsaturadas. Its cholesterol content is also low. Has a significant amount of vitamins A and B as well as minerals such as iron, phosphorus, sodium, zinc and iodine. Ingredients: Small scallops, sunflower oil, tomato paste, bell pepper, onion, water, spices and salt.
 
Data sheet
DevelopmentCraft
FormatCan
Net Weight111 grs
Weight Drained65 grams
SourcePontevedra, Spain
AllergensGluten-Free
 
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