Welcome to St. Kilian's Cheese Shop!
Anchovy have recently gained popularity due to their high content of essential nutrients. These anchovies are fished in the spring-summer period by the boats of Cetara, and thanks to a traditional encircling technique, are then hoisted into the boat.The proximity of the factory to the fishing site allows the anchovies to undergo the first stages...
During the turn of the century in Alaska, salmon was primarily canned out of necessity. Lack of refrigeration and access to freezing technology made canning the only solution for preserving the large volumes of salmon that were being harvested. It wasn't until years later, when the luxury of time became an option, that salmon was smoked prior to...
Tasting notes: King salmon is, well, king. Its texture is tender yet firm. It’s a crowd-pleasing favorite with a delicate flavor and a decadent richness. It’s sweet and a little smoky, and the marbling of healthy fats makes it a guilt-free treat.
Serve it up: Serve it as your centerpiece or eat it straight out of the can. Our favorite is a simpl...
Mouettes d'Arvor Traditional recipe with salmon lemon and dill. Enjoy on toast or with other hors d'oeuvres.
Mouettes d'Arvor Scallop Rillettes is a creamy French pate made with poached scallops and fish poached and mixed with cream and spices.
The scallops are selected and steamed. It is made with scallop sauce, following the traditional recipe.
Variegated Scalops (Mollusks) (Aequipecten opercularis), sunflower oil, onion, tomato, wine, spices and salt.
Spicy version of Espinaler's classic sardines. They are steamed and carefully placed in the can by hand. There they are impregnated with the olive oil and spice. Over time, the sardines get even tastier.