Güeyumar charcoal-grilled cockles are made by chef Abel Álvarez, whose project stems from his passion to reinvent the world of canned food. Its preparation is based on grilling the product over hot coals, which enhances all the flavour, aroma and texture, and packaging in a 140 g can. This delicious flavour can only be achieved with a mixture of birch, beech and oak woods and then canning in extra virgin olive oil with a touch of habanero chilli pepper.

Each can contains between 40 and 50 large pieces.

Keep refrigerated once opened.