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Sea preserves

Sardine Fillets 1kg - Salaons Moreno

Salaons Moreno
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€30.10
Artisan sardine fillets marinated in premium sunflower oil. Salaons Moreno's Barcelona tradition meets sustainable Mediterranean excellence.
Sea preserves

Cantabrian Anchovy Fillets "00" - 20 units

Salaons Moreno
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€36.30
Premium Cantabrian anchovy fillets "00": 20 units of pure marine excellence. Intense flavour, perfect texture—gourmet delicacy.
Sea preserves

Cantabrian Anchovy Fillets 00 - 50 Units

Salaons Moreno
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€75.65
Premium Cantabrian anchovy fillets of exceptional quality. 50 units of concentrated umami flavor and refined texture for the most demanding gourmet enthusiast.
Sea preserves

Cantabrian Anchovies – 10 Fillets

Salaons Moreno
000000000014
€10.05
Handcrafted Cantabrian anchovy fillets with distinctive flavour and delicate texture. Traditionally cleaned and boned for pure indulgence.
Sea preserves

Cantabrian Anchovies Small - 50 Fillets

Salaons Moreno
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€41.80
50 premium small Cantabrian anchovy fillets, traditionally crafted by Salaons Moreno. Delicate texture, profound flavour, sustainably sourced.
Sea preserves

Smoked Herrings 700g - Salaons Moreno

Salaons Moreno
000000000240
€40.55
Artisanal smoked herrings from Barcelona's legendary Salaons Moreno. Sustainably sourced and traditionally smoked for exceptional depth of flavor.
Sea preserves

Seitons «Papallona» 500g - Salaons Moreno

Salaons Moreno
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€30.95
Hand-filleted fresh Cantabrian seitons, artisanally marinated in wine vinegar. No artificial additives—pure tradition from Salaons Moreno.
Sea preserves

Seito Fillets 12/13 80g - Salaons Moreno

Salaons Moreno
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€7.45
Hand-cut seito fillets from the Cantabrian coast, marinated in wine vinegar without artificial additives. Artisanal quality in every tin.
AOVE

Clos de la Torre Extra Virgin Olive Oil - 250 ml

Clos de la Torre
000000000782
€10.90
Premium Catalan extra virgin olive oil with fruity depth, green notes, and a peppery finish. Multi-award winner, ideal for grilled meats, slow-cooked dishes, and toasted bread.
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