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This seawater, picked up from the very heart of the Arosa Ría, is subjected to a process of micro-filtering and sanitisation with ozone, contributing a total of 78 trace elements and minerals that highlight the cockle’s flavour and enrich its nutritional supply.

For this reason, we use it in the whole fabrication process: from its cleaning and purification, up to the filling up of the covering liquid. We avoid at all costs the alteration of the organoleptic properties of the product by chlorine and other disinfectants and agents present in the water.

This way we boost its taste and improve its look.