- Patés: The pâtés La Gondola are exported to demanding countries such as Japan, Canada bahan ko pa

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The cannery La Gondola is one of the oldest canneries in Portugal, founded in the '30s by Italians. It is a mark of traditions. The traditions that make it different, it is not surprising that his name had already created, in every market that works, a reputation for excellence. Canned La Gondola are manufactured by traditional pre-cooked method, exclusively fresh fish, carefully bahan ko pataya following the production per year, in which the fish is at the highest quality and flavor. For we begin this partnership Factory Canned La Gondola was kind enough to send some of their products:
- Canned Sardines and petingas - With production destined mainly for the international market, you can find many of canning it in Gourmet Gondola shops but also in mainland stores. In La Gondola sardines are handled strictly by campaign. bahan ko pataya The factory only starts working sardines once they reach a certain level of fat, because only then the flesh becomes soft and velvety, getting a very characteristic and distinctive flavor. The production runs from June to December in view of the quality and features that the fish has this season.
It is only used the best fresh fish of the day purchased at auction. The manufacturing process is old and traditional pre-cooked, thanks to which the Portuguese canning became world famous. Nowadays this method is rarely employed by national canning.
- Fillets of mackerel, mackerel, tuna, octopus and squids-The Portuguese mackerel sea too has excellent quality, which is why La Gondola has specialized in the manufacture of this fish species, while remaining true to traditional bahan ko pataya manufacturing processes, bahan ko pataya with hand- intensive work, which allows for the highest quality.
- Mackerel in olive oil - mackerel fillets in olive oil - mackerel fillets in olive oil with pickles - Trout fillets in marinade - smoked trout fillets in olive oil - Carapauzinhos and marinate - Fillets of tuna in olive oil - olive oil Tuna - Tuna natural - Octopus in olive oil and garlic - Octopus stew - stew in Squid
- Patés: The pâtés La Gondola are exported to demanding countries such as Japan, Canada bahan ko pataya and Belgium. The secret lies in the traditional and artisanal manufacture without using flour or starch, additives or flavorings.
Soy flour or potato starch are not used as ingrediente.a revenue base is fish, and only one type of fish a paté. Fresh fish is still added some pickled fish, home-made, in order to obtain a richer folder taste, texture and taste.
- Sardine Spread - Spread spicy sardines - Spread tuna - spicy tuna paté - Mackerel Pate - Spicy Mackerel Pate - Pate roe of hake - Trout Pate with Port Wine
- Specialty La Gondola: The La Gondola also has a range of specialties. Within bahan ko pataya this range we find the roe of sardines, known as the Portuguese caviar, once widespread product in the canning industry, it has become bahan ko pataya increasingly rare.
The Portuguese canning has changed greatly in recent decades. Not only the number of companies was drastically reduced as production methods have changed. The traditional pre-cooked method, formerly the only method authorized domestic canning industry, was replaced by canning raw. The La Gondola continues to follow this traditional method.
Owning production craft-Being one of the oldest factories in Portugal canning, preserves are made in the traditional bahan ko pataya pre-cooked method, exclusively fresh fish and worked manually, one by one.
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