{"title":"La Curiosa: Canned Foods from Galicia","description":"\u003cp dir=\"ltr\"\u003eLa Curiosa is a young Galician canned food brand from Nigrán, south of Vigo, founded by Cristóbal Fernández. It does not own its own factory and makes no secret of it: production takes place in selected facilities around the Ría de Arousa, the heart of the Galician canning craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe raw materials come exclusively from the Galician Rías, fished in season. The cockles are grown on the bateas of the Ría de Arousa, packed by hand, piece by piece, with part of the fish roasted beforehand. The sauces follow traditional recipes, without additives.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn this collection: sardines and sardinillas, cockles and whelks in escabeche, razor clams and octopus from the Rías, ventresca tuna belly in olive oil or green curry, as well as the smoked range with oysters, salmon and bonito.\u003c\/p\u003e","products":[{"product_id":"navajas-galicische-schwertmuscheln-6-8-stuck-la-curiosa","title":"Navajas – Galician scallops, 6–8 pieces","description":"\u003cp dir=\"ltr\"\u003eNavajas are the long, narrow razor clams that stand upright in the sandy bottom of the Rías. They are not harvested with a net, but individually: divers pick them by hand from the seabed. It is laborious, but explains why a good can of navajas costs its price and why the clams are intact inside.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eLa Curiosa harvests the navajas, carefully cleans them, and places them by hand in the can, six to eight at a time. The brine is almost nothing and just right: water, sea salt, a hint of lemon, a little onion, a bay leaf. The list of ingredients is so short you can learn it by heart, and the sand that usually gets eaten with navajas stays outside.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eThe taste is more delicate than almost any other shellfish, sweet, tender, of the clear sea. That is why: do nothing with them. Open the can, put the clams on a plate, a few drops of good olive oil or a squeeze of lemon, and serve with bread and a very cold Albariño. By the way, the brine is too good to pour away; a sip of it belongs in your glass or in the next fish stock.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without a family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"130g can","offer_id":53566612078858,"sku":"MP-NAVAJ-CURIO-1001","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/04eabc1ac1cbcf74bcbd3ef99619b6ed34b02a2aac9363a05eece240a07feeea.png?v=1787731062"},{"product_id":"pulpo-gallego-a-la-marinera-galicischer-oktopus-in-marinade-la-curiosa","title":"Pulpo Gallego a la Marinera (Galician Octopus in Marinade)","description":"\u003cp dir=\"ltr\"\u003eWhen there’s a celebration in Galicia, there’s pulpo. At every village festival, the pulpeira stands by her copper cauldron, cutting the tentacles into pieces with scissors and serving them on wooden plates with olive oil, paprika and coarse salt. That’s all there is to pulpo á la gallega, and that’s exactly why it’s so good.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eLa Curiosa brings this dish to the tin, and the ingredients list remains as short as it is at the village festival: tenderly cooked octopus, then marinated in extra virgin olive oil, mild pimentón and sea salt. The paprika brings its slightly smoky note, the oil absorbs it, and the octopus itself remains soft yet firm enough to cut, just as it should be.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eYou can serve the tin cold as a tapa, with a toothpick and bread for dipping into the paprika-red oil. Or you can turn it into the classic dish in ten minutes: boil potatoes, slice them onto a plate, pour the oil from the tin over the octopus, and add a little coarse salt. All that’s missing is the wooden plate.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"130 g can","offer_id":53566364483850,"sku":"MP-PULP-CURIO-0001","price":16.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/559ec0998a183624594da91fdc7585f88af5fdc81cd8c69370320839bf71036a.png?v=1787729473"},{"product_id":"ventresca-al-curry-verde-thunfischbauch-mit-grunem-curry-la-curiosa","title":"Ventresca al Curry Verde – Tuna Belly with Green Curry","description":"\u003cp dir=\"ltr\"\u003eLa Curiosa calls this can “un indio en Galicia,” an Indian in Galicia. The phrase says it all: the finest Galician canning craftsmanship, but with a recipe that would never have passed through any traditional factory in the Rías. \u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe can contains juicy pieces of ventresca, or tuna belly—the fattiest and most tender part of the fish. This is complemented by a mild green curry sauce that doesn’t come from a spice rack, but is prepared like a homemade sauce: slowly simmered onions, piment d’Espelette, and green curry spices. The result is mild. The sauce is warming rather than hot, and it doesn’t overpower the fish.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eYou can eat the can just as it is, with a spoon and some bread. It’s even more exciting with white rice, which soaks up the sauce, or tossed with pasta. It also works cold in a salad. And if you want to prove to someone that a can can be a dinner, this is the one.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician Canned Food Without the Family Tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"120g can","offer_id":53566244684042,"sku":"MP-CURRY-CURIO-4006","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/b8f37b0982c25248bd79ce23a4863fecd67a0ae7c1a8c44cadab772a77f5a06a.png?v=1787726310"},{"product_id":"sardinillas-mit-pimiento-de-padron-10-14-stuck-la-curiosa","title":"Sardine and Padrón Pepper Bites, 10–14 Pieces, La Curiosa","description":"\u003cp dir=\"ltr\"\u003eOn the lid is a Galician saying that every child in Spain knows: “Unas pican e outras non.” Some are hot, some are not. It refers to Pimientos de Padrón. Most are mild and taste green and slightly nutty, and then suddenly there’s one that sets your mouth on fire. You can’t blame anyone for being careful.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eIn this tin, one such pepper lies roasted among the sardines. La Curiosa calls this the union of sea and mountain.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eThe fish are gutted by hand after they are caught. Then they are roasted, just as they used to be. This roasting is why they stay firm and don’t fall apart when packed. Then someone places them in the tin one by one. Good olive oil is poured over them.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e10 to 14 fish per tin. Gluten-free.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThey are best eaten on toasted bread with a few drops of the oil. The pepper is part of the deal; it’s the whole point of the tin. If you’re sharing, you should decide beforehand who gets it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"120g can","offer_id":53564241248522,"sku":"MP-PADRO-CURIO-4007","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/a2877d1cc9d1831e57a222847eaf323c396c01da5815b064394f7e9ff46011f1.png?v=1787694574"},{"product_id":"mejillones-en-escabeche-8-12-la-curiosa","title":"Pickled Mussels 8\/12 - La Curiosa","description":"\u003cp dir=\"ltr\"\u003eEscabeche mussels are the quintessential Galician preserve. If you walk into a bar in Spain and order a can, this is usually what you'll get.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe mussels are grown on ropes beneath bateas, the floating wooden platforms in the Galician rías, the world's most important cultivation area for Mytilus galloprovincialis. For this can, La Curiosa selects the largest specimens from the best-situated bateas. Each mussel is cleaned by hand and placed individually in the can, eight to twelve in total.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eBefore marinating, the mussels are fried in olive oil. Then the escabeche is poured over them, prepared from natural ingredients according to an old recipe: paprika, black pepper, cloves, bay leaf. This is the mild version, where the marinade seasons without burning. Those who prefer it spicier should choose the sister can with the Picante label.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eServe it just like in the bar: stick a toothpick in it, put some white bread on the side for the marinade, and pair it with a chilled Albariño or a dry vermouth. The aperitif is ready.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"120g can","offer_id":53566324965642,"sku":"MP-MEJI-CURIO-0002","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/a7139a4cbb65879d08a59094774241bc07e1c78f9d876110c1773be5a701f99e.png?v=1787728020"},{"product_id":"mejillones-en-escabeche-picante-8-12-stuck-la-curiosa","title":"Spicy Escabeche Clams 8\/12 pieces - La Curiosa","description":"\u003cp dir=\"ltr\"\u003eIf Galicia were world-famous for a single ingredient, it would be its cockles. The Rías are the world’s most important cultivation area for this species of mussel, Mytilus galloprovincialis. They are farmed on bateas, floating wooden platforms from which ropes hang into the water. The cockles grow on these ropes, surrounded by the Ría’s plankton, and become larger and plumper than almost anywhere else.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eFor this tin, La Curiosa selects the largest specimens from the best-situated bateas. Each cockle is cleaned by hand and packed individually, with eight to twelve per tin. First, they are fried in olive oil. Then comes the escabeche, prepared according to an old recipe: paprika, black pepper, cloves and bay leaves. Here, picante means noticeable, not overpowering. The heat complements the cockle rather than dominating it.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eEscabeche is the classic Spanish way to eat cockles. All you need is a toothpick, a piece of white bread for the marinade and something cold in the glass, such as an Albariño or a dry vermouth. The aperitif requires no more preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"120g can","offer_id":53566296555786,"sku":"MP-MEJI-CURIO-0001","price":13.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/a4c01751d3e90e48ec12cd4394840048270a17cb6f721c342ec6dd43a4db0be4.png?v=1787727328"},{"product_id":"ventresca-thunfischbauch-in-olivenol-la-curiosa","title":"Ventresca – Tuna Belly in Olive Oil - La Curiosa","description":"\u003cp dir=\"ltr\"\u003eVentresca is the belly of the tuna, and once you pay attention to it, you quickly understand why it costs more in Spain than the rest of the fish. The belly is the piece with the most fat. That is why it is juicier than the back, softer in texture, and crumbles on the tongue into fine flakes, whereas a back fillet is still firm.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eFor this, La Curiosa uses Atún Claro, the light tuna. The belly fillets are placed in the can individually by hand; you can see this when opening it: The pieces lie next to each other as if packed in, not layered. Olive oil is added, along with just enough salt so that you taste the fish and not the salt.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIn Spain, ventresca is the classic for a summer salad with tomatoes and onions. You can also simply place it on toasted bread, drizzling a little oil from the can over it. You do not need to heat anything, nor do you need to cut it into pieces. The worst thing you can do with this can is open it for a pasta bake.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the manufacturer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without a family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"120g can","offer_id":53566118232330,"sku":"MP-VENTR-CURIO-4010","price":12.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/1a9124c6da88909a2f6d8e7bf875c8d685c85cfab1c527efdf6205d47003e113.jpg?v=1787725277"},{"product_id":"sardinen-in-olivenol-la-curiosa-jahrgang-2021","title":"Sardines in Olive Oil La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003e\u003cstrong\u003ePerhaps the best sardine in the world? \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThat is what La Curiosa claims on the can, and they mean it.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThese sardines are caught in the inner Ría de Arousa, in the area closest to Rianxo. And only in July and August, when they are at their fattest. They are fished at dawn, when the fish have empty stomachs. That may sound like a minor detail, but it is the reason these sardines are particularly clean to gut.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eAfter that, nothing happens for a long time. \u003cstrong\u003eThey have been in the can since June 2021\u003c\/strong\u003e. You may already know what happens in the olive oil during this time from our other vintage sardines: The flesh becomes more tender, and the flavor rounder and deeper. After five years, a sardine no longer tastes like canned fish, but like something unique.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe can contains three to four fish in olive oil, 115 g. The edition is limited.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to eat them plain, on good bread, with a few drops of the oil. A chilled Albariño is a good match; nothing more is needed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without a family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"115g can","offer_id":53561339117834,"sku":"MP-SARD-CURIO-0001","price":7.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/9948bbba7bad13f6d5bf90480dc7b29502caf19c353ac7e021927ee9960a6164.png?v=1787695331"},{"product_id":"berberechos-al-ajillo-picante-herzmuscheln-mit-knoblauch-und-chili-60-70-stuck-110g-la-curiosa","title":"Berberechos al Ajillo Picante – Spicy Garlic Cockles, 60\/70 pcs 110g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eSmall cockles from the Ría de Noia, with garlic and a generous pinch of chili.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast. You already know our sardines, razor clams and cockles. These cockles (Cerastoderma edule) come from the Ría de Noia, where they are harvested by hand. Each can contains 60 to 70 small cockles in golden olive oil, with slices of garlic and chili mixed in.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn Spain, cockles are usually known “al natural,” only in brine. This version is different: the olive oil carries the garlic, while the chili provides a distinct but mild heat. The cockles remain tender and taste of the sea, slightly sweet, with their characteristic little bite. The oil is too good to pour away.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe cockles are washed and carefully cleaned to remove any sand. Then they are boiled, cleaned by hand and placed in the can with the garlic-chili oil. No additives are used.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eServe them as a tapa straight from the can, with toothpicks and white bread for dipping. They also go well with spaghetti; simply add the cockles and oil at the end and sprinkle over some parsley. A chilled Albariño or a glass of Fino is a great accompaniment.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"110g can","offer_id":53843221971210,"sku":"MP-BERB-CURIO-0001","price":18.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/berberechos_952776fd-f4cf-4d1b-8ee3-b18a535e227d.jpg?v=1790866400"},{"product_id":"geraucherte-austern-in-olivenol-ostras-ahumadas-4-stuck-120g-la-curiosa","title":"Smoked Oysters in Olive Oil – Ostras Ahumadas, 4 Pieces 120g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eFour Galician oysters with a smoky note, for anyone who likes oysters but doesn't enjoy shucking them.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast. You may already know the house's navajas, mejillones, and sardines. For this tin, La Curiosa selects oysters from Galicia, gently smokes them, and places them in mild olive oil. When opened, four large, golden-brown oysters lie side by side.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFresh oysters taste salty and iodized. These are rounder: the smoke complements the taste of the sea without overpowering it. The flesh is firm yet tender, which La Curiosa describes as \"meaty, tender, and surprisingly delicate\". If you like smoked mussels, you will love these.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe oysters come from Galicia and are gently smoked after selection. Then they are placed in the tin with olive oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to eat them straight from the tin, on a cracker or toasted bread with a few drops of lemon. They are also perfect on an aperitif platter alongside olives and Manchego. Pair them with a glass of cava, champagne, or a dry white wine, as La Curiosa recommends.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"120g can","offer_id":53843227509002,"sku":"MP-OSTR-CURIO-0001","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/huitrescuriosa.jpg?v=1790866250"},{"product_id":"raucherlachs-in-olivenol-salmon-ahumado-115g-la-curiosa","title":"Smoked Salmon in Olive Oil – Salmón Ahumado 115g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eNorwegian smoked salmon in olive oil: open, serve, done.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast and fills its cans at homes around the Ría de Arousa. You already know the brand's navajas, mejillones, and sardines. For this can, La Curiosa uses smoked salmon from Norway and preserves it in olive oil. When you open it, you'll see tender pink pieces in golden oil.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eYou know smoked salmon from the charcuterie board, sliced and rather salty. Here it is softer and milder because it is preserved in oil, where it releases its aroma. The smoky flavor is distinct but not sharp. La Curiosa puts it simply: \"Good salmon doesn't need much more. Open, serve, enjoy.\"\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe salmon comes from Norway and is smoked before being placed in the can with olive oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003ePlace the pieces on a green salad with cucumber and radishes, or on toasted bread with cream cheese and a little lemon zest. As an aperitif, it also tastes good straight from the can. A glass of Cava or a fresh Albariño pairs well with it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"115g can","offer_id":53843234914570,"sku":"MP-LACH-CURIO-0001","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/salmoncuriosa.jpg?v=1790865931"},{"product_id":"geraucherte-ventresca-vom-bonito-del-norte-in-olivenol-115g-la-curiosa","title":"Smoked Ventresca Bonito del Norte in Olive Oil 115g La Curiosa","description":"\u003ch3 dir=\"ltr\"\u003eThe most delicate cut of white tuna, with a subtle smoky note.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eLa Curiosa is based in Nigrán on the Galician coast. You may already know the brand's ventresca in olive oil and ventresca with green curry. For this tin, La Curiosa takes the belly section of bonito del norte, or white tuna (Thunnus alalunga), gently smokes it, and preserves it in olive oil. When you open the tin, you'll see pale, succulent fillets with a slight golden shimmer.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eVentresca is soft and succulent even without smoking, as the belly contains more fat than the rest of the fish. The smoke complements it without overpowering the fish: first you taste the mild tuna, then a hint of wood fire. The fillets almost melt in your mouth. A full 65% of the tin is fish; the rest is olive oil.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe belly section is gently smoked and then preserved in olive oil. Nothing else is added to the tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eBest enjoyed on its own on crispy bread or on a salad of tomatoes, spring onions, and white beans. On an aperitif platter, it pairs well with roasted peppers and olives. Serve with a glass of Fino, chilled Txakoli, or Albariño.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMore about the producer: \u003ca href=\"https:\/\/www.maitrephilippe.de\/blogs\/news\/la-curiosa-galicische-konserven-ria-de-arousa\"\u003eLa Curiosa – Galician preserves without the family tree\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"La Curiosa","offers":[{"title":"115g can","offer_id":53843241861386,"sku":"MP-VENT-CURIO-0002","price":22.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/ventrechecuriosa.jpg?v=1790866131"}],"url":"https:\/\/www.maitrephilippe.dk\/en\/collections\/la-curiosa.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}