The fleet from the The Arousa Ports of Cambados, O Grove, Rianxo, Ribeira and A Pobra go out to fish for short periods of time, normally from November to March, using the traditional fishing method known as 'scallop trawling'. BOU DE VARA freshly produces the scallop, after a strictly controlled cooking process to maintain its genuine texture and flavour. Packaging is carried out in the traditional way, piece by piece, by expert hands. The journey from the sea to the tin takes a matter of hours in order to preserve all their qualities with maximum freshness. It is prepared in a traditional seafood sauce, consisting of; onion, tomato, bay leaf, vinegar and extra virgin olive oil. It is a product to be enjoyed by all the senses, fully appreciating it from the moment you open the tin to fully appreciate its qualities on the palate. It is a gastronomic delicacy which pairs perfectly with aged dry white wines.