Almost exactly a year ago, my wife and I were in Porto and decided to visit our seafood supplier Ramón Peña in Galicia. It is not far, about 200 km to the north, in Galicia (Spain).
We drove leisurely along the coast past Viana do Castelo, then took the ferry from Caminha to Spain and continued on past Vigo and Pontevedra to Cambados in the Rías Gallegas, specifically the Ria Arosa.
There are many seafood canneries there, but the Ramón Peña factory is unique in terms of the quality and processing of its products, as well as its adherence to hygiene standards, which is particularly important with seafood.
We had an appointment, and they were expecting us the next day. The visit was very interesting because we have been working with Ramón Peña for a long time, but we had only known them from trade fairs in Paris, Madrid, Barcelona, and Cologne. We were, and still are, delighted by the products, but seeing how everything works explains a lot about the top quality produced there.
We took a guided tour through the factory, which is relatively small. Everything has been carefully considered down to the smallest detail to optimize work efficiency and also provide the workers with a pleasant workplace. Some of them have been working there for two generations.
Ramón Peña could be defined as follows:
A tradition born from an understanding of and experience with the unique sea. Generations of experts who wholeheartedly appreciate the richness of the globally renowned Galician Rías (estuaries). The craft, cultivated for centuries, also stands for quality and excellence.
The history of Ramón Peña dates back to 1920. A small cannery in Galicia began producing canned fish and seafood. It controlled quality from the origin of the raw materials through to the production processes.
The passage of time has further strengthened the philosophy of continuous improvement, with the goal of preserving the best of the sea in Ramón Peña's cans. Today, these values are embedded in the company's DNA, which continues to grow and focus on Galicia and its culinary culture.
All products come from the Galician estuaries, Spain's richest and most popular fishing grounds.
The Rías Baixas are considered one of the largest marine ecosystems with biodiversity on the entire planet. The unique physical structure of the estuaries is highly valuable, so that its waters are suitable havens for the growth of seafood and various fish species.
We tried a lot, talked a lot, and also drank a little wine - and - we immediately expanded our range with several products. We were particularly impressed by the Sardines Xoubas and the Zamburiñas (scallops) in sauce. The Zamburiña belongs to the scallop family.
=> And here is our Ramón Peña selection
