When we tried the sardines from La Brújula, we were automatically taken to those mythical ones that we made under the José Cimavilla brand. Same way of proceeding: caught fresh and canned immediately in an artisanal way. We are defenders of the big old sardine, because its fat and elegance are unsurpassed. 10 to 15 pieces placed by hand and bathed in olive oil which, if despised, is a mortal sin.
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With the standards of Galician preserves reaching very high quality limits, La Brújula knows how to take advantage of the pull of its raw material and the environment to make quality preserves. They have been in Ribadumia, Pontevedra since 1999, in spacious and well-kept facilities, where natural light enters the entire work process, and that is a priceless luxury.
We know that they have very good fine caliber sardines, but we are faithful defenders of the large, fat and elegant sardines. It is fished with the Xeito method which, broadly speaking, is a net mesh that is tied to the boat at one end and drifts at the other. It has two levels, the top one floats by buoys and the bottom one, weighted down by leads, is where the sardines caught are left. In this way they do not crowd each other, they remain whole, and with firm meat as we like them.