{"id":385,"date":"2017-03-29T18:02:22","date_gmt":"2017-03-29T16:02:22","guid":{"rendered":"http:\/\/rosalafuente.com\/english\/?page_id=385"},"modified":"2018-03-22T10:44:49","modified_gmt":"2018-03-22T10:44:49","slug":"clams-in-brine-from-the-galician-estuaries","status":"publish","type":"page","link":"https:\/\/rosalafuente.com\/english\/products\/clams-in-brine-from-the-galician-estuaries\/","title":{"rendered":"Clams in brine from the galician estuaries"},"content":{"rendered":"
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The raw material is clam (Venerupis pullastra) fresh and live, clearly separated from any other by its texture and exquisite flavor comes mostly from the Arosa R\u00eda and also from the Noya R\u00eda.<\/p>\n

Ingredients: clam, water and salt.<\/strong><\/p>\n\n\n\n\n\n
Format<\/td>\nNet weight (grs)<\/td>\nDrained weight (grs)<\/td>\nPacking units.<\/td>\n<\/tr>\n<\/thead>\n
RO-120<\/td>\n111<\/td>\n75<\/td>\n42<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div><\/div>
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      The raw material is clam (Venerupis pullastra) fresh and live, clearly separated from any other by its texture and exquisite flavor comes mostly from the Arosa R\u00eda and also from the Noya R\u00eda. Ingredients: clam, water and salt. Format Net weight (grs) Drained weight (grs) Packing units. RO-120 111 75 42<\/p>\n","protected":false},"author":15,"featured_media":0,"parent":329,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-fullwidth.php","meta":{"footnotes":""},"class_list":["post-385","page","type-page","status-publish","hentry"],"yoast_head":"\nClams in brine from the galician estuaries - Rosa Lafuente<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rosalafuente.com\/english\/products\/clams-in-brine-from-the-galician-estuaries\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Clams in brine from the galician estuaries - Rosa Lafuente\" \/>\n<meta property=\"og:description\" content=\"The raw material is clam (Venerupis pullastra) fresh and live, clearly separated from any other by its texture and exquisite flavor comes mostly from the Arosa R\u00eda and also from the Noya R\u00eda. 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