White crab meat

Sweet and delicate white crab meat painstakingly prepared by Los Peperetes in Galicia. After the locally-sourced brown crab is cooked, its white meat is removed from the shell and carefully prepared by hand before being packed in brine. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. Today Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations.