Experience the pure taste of the Atlantic with these Galician Razor Clams in Brine, a true delicacy of Spanish seafood tradition. Harvested from the pristine estuaries of Galicia, these razor clams are carefully selected for their size, texture, and quality, then expertly cleaned to ensure a perfectly sand-free, tender bite every time.

These clams are gently cooked and preserved in a delicate, natural brine made with water, onion, lemon, and bay leaf, enhancing their naturally sweet, briny flavor without overpowering it.  The result is a refined, ocean-forward taste with a firm yet succulent texture that stands out in every bite.

Perfect for effortless gourmet dining, enjoy them straight from the tin, with a squeeze of fresh lemon, or served over toasted bread. They also elevate seafood platters, pastas, and tapas spreads, pairing beautifully with crisp white wines or sparkling cava.

Beyond their exceptional flavor, razor clams are a nutritious choice—high in protein, low in fat, and naturally rich in essential minerals, making them ideal for a balanced, high-quality diet.

Nutritional Values (per 100g):

• Energy: 74 kcal
• Protein: 22 g
• Fat: <1 g
• Carbohydrates: 1 g
• Salt: 1.5 g

Ingredients: razor clams, water, onion, lemon, bay leaf, salt.

Berberechos al Natural by Real Conservera Española represent one of the most precise and elegant expressions of Galician shellfish preservation. Harvested from the sandy beds of the Rías Gallegas, these cockles are carefully selected in the prized 30–35 count range, where size, tenderness, and intensity of flavour reach an ideal balance.

The process is entirely manual and deeply rooted in tradition. Each cockle is meticulously purged of sand, cleaned, and hand-packed before being covered in a crystal-clear natural broth made from its own cooking juices. This delicate liquor captures the essence of the Atlantic without interference, allowing the cockle’s natural sweetness and salinity to shine with remarkable clarity.

On the palate, they are exceptionally refined. Tender yet structured, with a gentle bite that gives way to a clean, briny depth and a subtle sweetness that lingers. There is a precision to the flavour that sets them apart, a purity that reflects both the quality of the raw material and the care taken at every stage of production.

Their reputation within the world of conservas is outstanding. Real Conservera Española’s berberechos are consistently ranked among the finest globally, frequently appearing in top international rankings judged by leading chefs and gastronomic experts.

Best served simply, perhaps with a touch of lemon and a chilled Albariño, they offer a direct, unfiltered expression of Galicia’s coastline.

Agujas, also known as Atlantic needlefish, are one of the hidden gems of the Galician conservas tradition. In this tin from Real Conservera Española, the fish are carefully selected for their size and freshness, offering a delicately textured and flavourful seafood experience that is both refined and distinctive.

Harvested from the cold Atlantic waters off the coast of Galicia, these slender fish are prized for their firm flesh and clean, slightly sweet flavour. Their elegant shape and naturally rich taste make them particularly well suited to traditional preservation methods that highlight the quality of the fish rather than mask it.

Once landed, the aguja are prepared following the meticulous standards that define Real Conservera Española. Each fish is cleaned and carefully arranged by hand in the tin to preserve its form and presentation. They are then covered in high-quality olive oil, which protects the fish while enhancing its natural flavour. The oil also allows the fish to gently mature in the tin, developing greater depth and harmony over time.

The result is a conserva with beautifully tender flesh, subtle richness, and a clean taste of the sea. The olive oil brings balance and smoothness without overpowering the delicate character of the fish.

Agujas are best enjoyed simply, allowing their quality to shine. Serve them on toasted bread with a squeeze of lemon, alongside olives and pickled vegetables, or as part of a traditional Spanish aperitivo spread. They also pair wonderfully with crisp white wines or a chilled glass of Albariño.

Elegant, traditional, and slightly unexpected, these aguja showcase the craftsmanship and seafood heritage of Real Conservera Española.

Yellowfin Tuna Belly in Olive Oil – Real Conservera Española

Yellowfin Tuna Belly in Olive Oil from Real Conservera Española is one of the most luxurious expressions of tinned seafood. Known in Spain as ventresca de atún, the belly is the most prized cut of the tuna, celebrated for its extraordinary tenderness and rich, buttery texture.

This exceptional tuna is sourced from carefully selected yellowfin caught in the Atlantic, where the clean, cold waters help produce fish with remarkable flavour and quality. The belly portion is naturally higher in healthy fats, giving the meat its signature softness and delicate, melt-in-the-mouth character that sets it apart from standard tuna cuts.

Once landed, the tuna is prepared using traditional methods that respect the product at every stage. The belly is gently cooked and then packed by hand into each tin to preserve the natural structure of the fillets. It is finished with high-quality olive oil, which protects the fish and enhances its flavour while allowing it to mature beautifully in the tin over time.

The result is a tuna with silky layers and a deeply satisfying richness, balanced by the clean taste of the sea. The olive oil adds roundness without overwhelming the delicate character of the fish.

This is a conserva meant to be enjoyed simply. Serve it over ripe tomatoes with a touch of sea salt, alongside roasted peppers, or flaked gently over a salad. It also pairs beautifully with crusty bread and a glass of crisp white wine.

Refined and deeply satisfying, this yellowfin tuna belly showcases the craftsmanship and attention to detail that define Real Conservera Española.

** Arrives frozen **

A proper paella, made the way it should be. This is our fully cooked Chicken Paella, prepared in generous batches using traditional Spanish ingredients and techniques, then portioned into a 900g tray for effortless enjoyment at home.

We use boneless chicken thighs for depth and tenderness, Spanish Bomba rice for its ability to absorb flavour while holding its shape, extra virgin olive oil, ripe tomato, flat green beans, large lima beans, garlic, sweet smoked paprika, and real saffron infused into the stock. The result is a balanced, deeply savoury rice dish with gentle warmth, natural sweetness from the vegetables, and that unmistakable saffron aroma.

Each tray is fully cooked and ready to heat. Simply remove the sleeve, heat in the microwabe until hot throughout, and serve directly at the table. No stirring, no shortcuts, no artificial flavours. Just proper ingredients and proper technique.

One 900g tray generously serves two very hungry people or three to four lighter portions. Pair with a crisp Albariño, a fresh green salad, and good company.

This is comfort food with heritage. A taste of Spain, ready when you are.

Vermouth Cueva Nueva is a characterful Spanish vermouth rooted in tradition yet crafted for modern palates. Built on a quality wine base and fortified with a carefully guarded blend of botanicals, it delivers layered aromatics of sweet spice, bitter orange peel, wild herbs, and a subtle balsamic edge. On the palate, it balances gentle sweetness with structured bitterness, finishing long and herbal with a whisper of cinnamon and clove. It is expressive without being overpowering, making it equally suited to slow sipping or cocktail use.

Serving Suggestions

1. The Classic Spanish Serve
Pour over plenty of ice in a wide glass, add a slice of orange and a green olive. A splash of soda can lighten it for afternoon drinking.

2. With a Twist of Lemon
If you prefer brighter acidity, swap orange for lemon peel and add a dash of sparkling water.

3. Vermouth & Tonic
Equal parts vermouth and premium tonic over ice, finished with rosemary or a thin slice of grapefruit.

4. In Cocktails
Ideal for a Negroni or Manhattan-style drink, where its herbal depth adds complexity without overwhelming the base spirit.

Serve chilled and never rushed.

YOU MUST BE OVER 19 AND RESIDE IN TORONTO (M POSTAL CODES) TO PURCHASE THIS

Pazo Cilleiro Albariño 2024 is a beautifully expressive white wine that showcases the distinctive character of Galicia’s Atlantic-cooled vineyards. Crafted from 100 % Albariño, this vintage is bright, refined, and wonderfully balanced — a wine that speaks clearly of its cool-climate origins.  In the glass it shines with a pale straw colour and delicate green highlights. On the nose, vibrant aromas of lemon zest, green apple, white peach, and subtle floral notes give way to a hint of sea spray minerality.

The palate is crisp and lively, with refreshing acidity lifting flavours of citrus, orchard fruit, and a delicate saline undertone that keeps every sip invigorating. The finish is clean, vibrant, and persistent, making this wine both refreshing and memorable.  Pazo Cilleiro Albariño 2024 is ideal with seafood, shellfish, ceviche, grilled fish, or simply enjoyed chilled on its own. Its clarity of fruit and ocean-kissed minerality make it an excellent choice for warm-weather dining and any occasion that calls for a bright, expressive white. This Albariño embodies elegance in every pour.

Finnia is a small-batch, artisan chocolate maker rooted in bean-to-bar craft chocolate traditions on Manitoulin Island in Northern Ontario, Canada. The company was founded with a passion for complete control over the chocolate-making process — from sourcing raw cacao beans ethically to handcrafting finished bars in their own facility — aligning with the broader bean-to-bar movement that values traceability, quality, and flavour nuance over industrial production methods.

The Peanut Butter Extreme Dark Chocolate Bar reflects this philosophy. It starts with Finnia’s signature 80 % Canadian maple dark chocolate, produced entirely in-house using beans that are roasted, refined, and conched to develop rich character. The intense dark chocolate is paired with organic smooth peanut butter and a hint of sea salt, with a sprinkling of pure Canadian maple flakes adding subtle sweetness and texture without refined cane sugar.

More than just a flavour combination, this bar showcases the brand’s dedication to natural ingredients and creative craftsmanship. Its deep cocoa profile balances the earthy richness of peanut butter, offering both an indulgent treat and a testament to thoughtful chocolate-making rooted in place and process.

Some products arrive quietly. Others announce themselves the moment you open the lid. This is firmly the latter.

Bonilla a la Vista Potato Chips are a cult classic in Spain for a reason. Made in small batches on the Galician coast, these are potatoes treated with the kind of respect usually reserved for great seafood. Thick cut, beautifully irregular, and fried slowly until golden, they deliver a crunch that is both assertive and clean, never greasy, never heavy.

The ingredient list tells the whole story, and there is nowhere to hide. Carefully selected potatoes, sliced fresh. High quality olive oil used for frying, chosen for stability and flavour rather than cost. Sea salt added with restraint, enhancing the potato rather than overwhelming it. No preservatives. No flavourings. No shortcuts.

What sets Bonilla apart is texture and balance. Each chip has substance without density, crisp edges with a soft centre, and a natural sweetness that only comes from proper potatoes and patient frying. The olive oil gives a subtle roundness rather than an oily finish, making these dangerously easy to keep eating.

The iconic tin is not a gimmick. It protects the chips, keeps them intact, and makes this a genuinely shareable luxury, whether on a table with jamón and vermut, next to a tin of conservas, or eaten straight from the container when no one is watching.

This is not just a potato chip. It is one of the great snacks of Spain, and we have been waiting a long time to finally have it on our shelves.

This is one of those products that stops people mid-sentence at the table.

Produced in Andalusia by Herpac, this Yellowfin tuna is a masterclass in restraint, balance, and confidence. Thick, generous cuts of responsibly sourced yellowfin are gently cooked to preserve their natural texture, then paired with Pedro Ximénez in a way that enhances rather than dominates.

The ingredient list is deceptively simple, and that is exactly the point. Yellowfin tuna, olive oil, Pedro Ximénez wine, and salt. No stabilisers. No sweeteners. No masking flavours. The sweetness comes solely from the Pedro Ximénez itself, a naturally sweet fortified wine made from sun-dried grapes, bringing notes of raisin, fig, and caramel without tipping into syrupy territory.

What makes this tin special is the contrast. The tuna is meaty, clean, and savoury, with a firm yet yielding bite. The Pedro Ximénez adds a gentle sweetness and depth, rounding out the fish and creating a subtle glaze that clings to each piece. It is rich but composed, luxurious without being heavy.

This is not a spread or a pâté. These are proper fillets, meant to be eaten as they are. Serve it with good bread, a few toasted almonds, or simply alongside roasted peppers. It also shines on a charcuterie board, offering something unexpected next to cured meats and cheeses.

Elegant, bold, and quietly indulgent, this is conserva for people who think they have tried it all.

Some products arrive quietly. Others announce themselves the moment you open the lid. This is firmly the latter.

Bonilla a la Vista Potato Chips are a cult classic in Spain for a reason. Made in small batches on the Galician coast, these are potatoes treated with the kind of respect usually reserved for great seafood. Thick cut, beautifully irregular, and fried slowly until golden, they deliver a crunch that is both assertive and clean, never greasy, never heavy.

The ingredient list tells the whole story, and there is nowhere to hide. Carefully selected potatoes, sliced fresh. High quality olive oil used for frying, chosen for stability and flavour rather than cost. Sea salt added with restraint, enhancing the potato rather than overwhelming it. No preservatives. No flavourings. No shortcuts.

What sets Bonilla apart is texture and balance. Each chip has substance without density, crisp edges with a soft centre, and a natural sweetness that only comes from proper potatoes and patient frying. The olive oil gives a subtle roundness rather than an oily finish, making these dangerously easy to keep eating.

The iconic tin is not a gimmick. It protects the chips, keeps them intact, and makes this a genuinely shareable luxury, whether on a table with jamón and vermut, next to a tin of conservas, or eaten straight from the container when no one is watching.

This is not just a potato chip. It is one of the great snacks of Spain, and we have been waiting a long time to finally have it on our shelves.

A true Andalusian classic, produced in Barbate by Herpac, one of Spain’s most respected names in cured tuna. This mojama is made from premium yellowfin tuna, carefully salted and air-dried following a traditional process that concentrates flavour while preserving elegance and structure.

The texture is firm yet yielding, with a deep savoury profile that is intense but never aggressive. Extra dry in style, it delivers clean salinity and a long, refined finish, closer in spirit to fine cured meats than to anything recognisably “fishy.”

Serve thinly sliced, ideally at room temperature. A drizzle of good extra virgin olive oil, a few Marcona almonds, or some ripe tomato is all it needs. It also works beautifully as part of a charcutería-style board, offering contrast and depth alongside cheeses and cured meats.

This is a product rooted in place and tradition, where technique matters as much as raw material. Serious, precise, and unmistakably Spanish.

Net weight: 80g