La Brujula octopus is produced by skinning tentacles by hand with scissors before cooking and slicing into even medallions. These firm yet tender medallions are then submerged in a traditional Galician sauce comprised of olive oil, onion, salt and pimenton to impart a delicately spiced and slightly smoky flavor to the conserva, perfect for serving right from the tin.
With a sea to table seasonal harvest, La Brujula preserves the fresh aromas and flavors of coastal delicacies. Produced only when local seafoods are harvested at peak season in Galicia, La Brujula conservas are regarded as some of the finest in the world. A sustainable bounty from the sea is cooked outside the tin before being hand packed to preserve the fresh aromas and flavors of these coastal delicacies: sardines, tuna, mussels, clams, squid, scallops, cockles, octopus, and urchin. The freshness and seasonality of these conservas demonstrate why La Brujula is considered among the top producers of tinned seafood in Spain.