The loin of bonito by José Cimavilla come packaged in a glass jar to see those robust and appetizing pieces, rolled in Burela, Lugo, a fishing port known for its bonito tradition. Fresh fish, never frozen. The best hands to blunt different parts and a very light and subtle pickle that does not tarnish the product. Neck, loins, crumbs, belly, everything is used.
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In the 1950s José Coalla worked with his uncle Jose Cimavilla in the seaside neighborhood that he nicknamed him. There it is seen that the grocer's bug, wines and preserves began to bite him, and he decided to set up his own store that today has a space, this one, in the cloud. Our preserves could not bear another name to pay tribute to Uncle José.