Your cartThere are no more items in your cart
Agromar Caviar de Oricios 70 grsConservas Agromar
Out of stock
Agromar's oricios (or sea urchins) are collected from the Cantabric coasts from November to April, and just like the roe are in their shell, they are found when this can is opened.
Agromar's oricios (or sea urchins) are collected from the Cantabric coasts from November to April, and just like the roe are in their shell, they are found when this can is opened. Pure wild Cantabric as a sign of the identity of the house, pioneers in canning the world's first canned orices, very proud and not for nothing.
- Todos los productos
- Conservas Agromar
- 70 grs
Customers who bought this product also bought:
That Pancracio Chocolates are experts in creating cravings is undeniable. A super crunchy caramelized hazelnut, a layer of white chocolate, another of milk chocolate and, to top it all, cocoa powder coating everything. Oh no! We have the emboltorio! Its stamp is unmistakable: a precious box, with its bow and its delicious elegance. Give, or give yourself,...
Turrones y Dulces Navideños
Hard, soft or chocolate nougat? This time we choose soft and go straight to Jijona, the classic nougat with ground almonds, integrated in a whirlwind of orange blossom honey, egg, and a few pieces of the same not so ground almonds ... irresistible and characteristic flavor of childhood and Christmas
The Agromar octopus is cooked to an ideal point of texture and the oil they use to preserve it does not detract from each piece. The result is a canned top, to share between 2 or 3 people, both cold with a vinaigrette, and traditionally, giving it heat and paprika.
In Pancracio they have three types of Swiss rocks: dark chocolate, milk chocolate or white. The three varieties are presented in a pristine manner: a white box, and an elegant black plastic wrap that protects the pieces so that they arrive intact. If the aroma intoxicates you when you open the box, try one of these white chocolate rocks combined with...
Sardine loins that are roasted in Asturias from June to August and in Rias Baixas from September to October in search of the optimal fat load. It is a large sardine that is roasted with oak wood. After many tests, the favorite extra virgin olive oil of the canning master is chosen, which is none other than the Arbequina from Castillo de Canena. An oil of...
The "vintage" sardines in oil from La Quiberonnaise are the most traditional recipe in the house. They come from the south of France, and we can honestly say that they have become one of our favorite canned sardines, in addition to their exuberant and smooth body, their texture and flavor.