The cockle is a small mollusk, formed by two heart-shaped shells. This mollusk lives on the bottom of the sea, buried in the sand, or on the banks of the rivers and is captured when the tide is low.
Its sea flavor, its richness in iron, its low caloric content and its simple elaboration, make the cockles a very complete food to include in diverse preparations. They are perfect for empanada, salads, seafood soup, rice dishes … the possibilities of this mollusk in the kitchen are endless!
Although it can be consumed fresh between October and April, the canned option is a safe bet. Canning cleaning conditions guarantee extreme quality. The product is taken care of from the moment of its capture, the sands and impurities are cleaned very carefully and the meat is extracted to pack it.
Although there are up to two hundred species of this mollusc, the most abundant is the Galician. Considered one of the best varieties, its quality and size make Galician cockles a delicacy that we can consume all year in canned, keeping intact its flavor and its nutrients.