(120 gr) These exceptional small sardines (Xoubas) are caught during the peak months of July and August in the pristine waters of the Rianxo estuary—when they accumulate the most fat, ensuring the richest flavor and finest texture. Fished using xeito, a selective artisanal net method unchanged since the 15th century, each sardine is handled with extraordinary care: cleaned, gently cooked, and hand-packed in fine olive oil. The Rianxo origin and traditional fishing technique are both marks of sustainability and protected quality. A true delicacy of Galician craftsmanship. INGREDIENTS: Sardines (Sardina pilchardus), olive oil, and salt.