Production Process
The "Sausage"
Baby mussels are packed around ropes at an ideal density using biodegradable mesh. Within a matter of hours the mussels attach themselves to the rope. The mesh eventually dissolves away.
La batea (Raft)
“Rafts, base of the mussels culture. Its layout along the Ría de Arousa offers a characteristic print of the Galician coast. On these nurseries rest the ropes that after two years of care will bear fresh and tasty fruit.”
-Ramon Franco
Vertical Ropes
"In the waters of the Ría, mussels cling to the ropes hanging from the rafts. From the land the slow growth is patiently followed, which, over two years, will result in excellent specimens."
-Ramon Franco
The Harvest
"From the ropes to the boat and from the boat to the workshop. The freshest mussels in the Ría are prepared to give their best."
-Ramon Franco
Mussels are harvested in the Fall. The boat uses a specialized basket to strip the mussels off the line.
Individually Cleaned
The mussels are delicately washed, steamed and the cleaned by hand, so as to remove any impurities and to not cause damage to the product.
