Cockles in Brine, Espinaler, Spain
The Espinaler family started their long line of businesses in the late 1880s, with a small bar in Barcelona, serving wine and snacks. Eventually the Civil War in Spain caught up to them, and after it had passed, they were forced to reinvent themselves. In the 1950s, they introduced Espinaler Sauce to the market, a special blend of top quality vinegar, red pepper, black pepper and carefully selected spices, which with the years has made Espinaler Sauce known everywhere. Their line of premium conservas come directly from the Galician Rias, the coast of Malaga and from the best places of the country, direct to your table.
Plump and luscious, cockles are a dependably delicious clam known for their barb-like foot, their rich, clammy taste, and their firm (but not chewy) texture. Harvested from the rías of Galicia, each clam is hand cleaned of silt and sand to ensure a grit-free, premium experience. In this slightly smaller size, we recommend folding them into angel hair with white wine and capers, or using the brine to make a cream sauce with garlic and shallot for a homemade white clam pizza.
TASTING: briny, meaty, sweet
PAIRING: vodka, chardonnay, dashi
INGREDIENTS: Cockles, Water, Salt
CAUGHT IN: Galicia
Cockles in Brine, Espinaler, Spain
The Espinaler family started their long line of businesses in the late 1880s, with a small bar in Barcelona, serving wine and snacks. Eventually the Civil War in Spain caught up to them, and after it had passed, they were forced to reinvent themselves. In the 1950s, they introduced Espinaler Sauce to the market, a special blend of top quality vinegar, red pepper, black pepper and carefully selected spices, which with the years has made Espinaler Sauce known everywhere. Their line of premium conservas come directly from the Galician Rias, the coast of Malaga and from the best places of the country, direct to your table.
Plump and luscious, cockles are a dependably delicious clam known for their barb-like foot, their rich, clammy taste, and their firm (but not chewy) texture. Harvested from the rías of Galicia, each clam is hand cleaned of silt and sand to ensure a grit-free, premium experience. In this slightly smaller size, we recommend folding them into angel hair with white wine and capers, or using the brine to make a cream sauce with garlic and shallot for a homemade white clam pizza.
TASTING: briny, meaty, sweet
PAIRING: vodka, chardonnay, dashi
INGREDIENTS: Cockles, Water, Salt
CAUGHT IN: Galicia