The Galician Four

Four of the finest conservas from Ramón Peña, packed by hand on the Galician coast of Spain, where the Atlantic dictates the catch and time-honoured methods do the rest.

Curious why you should buy this way instead of fresh? Read what a Michelin-trained chef from Spain told us →

What's inside:

• Mackerel Fillets in Smoked Olive Oil — Rich, deeply savoury, with a slow smokiness that lingers. The tin to open first.
• Mackerel Fillets in Lemon Olive Oil — Bright and clean, the same beautiful fish in an entirely different mood.
• Sardines in Olive Oil, 20/25 — The larger sardines, packed whole. Silver-skinned, full-flavoured, nothing added.
• Ventresca Bonito in Olive Oil — The belly of the northern bonito tuna. The richest, most prized cut. Save this one for last.

How to enjoy it: No cooking required. Open the tins, lay them out with some good bread, pour something cold, and sit down together.