• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardinillas.jpg

  Production process of the sardine

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/max1804-edit.jpg

  Sardines in brine

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-3.jpg

  Cooking process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-4.jpg

  Cooking process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-5.jpg

  Cooling process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-6.jpg

  Cutting and canning to hand

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-7.jpg

  Cutting and canning to hand

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-8.jpg

  Grills prepared to meet in various sauces

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-9.jpg

  Grills prepared to meet in various sauces

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-10.jpg

  Grills prepared to meet in various sauces

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-11.jpg

  Coverage in olive oil

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-12.jpg

  Closing process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-13.jpg

  Washing process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-14.jpg

  Sterilization

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/sardina-15.jpg

  Cartoning

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/iniciomejillon.jpg

  Production process of mussel

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-2.jpg

  Cooking process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-3.jpg

  Cooking process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-4.jpg

  Cooling process

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-5.jpg

  Canning hand

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-6.jpg

  Canning hand

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-7.jpg

  Grills prepared to meet in various sauces

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-8.jpg

  Grills prepared to meet in various sauces

  

• https://www.conservaslagopaganini.com/blog/wp-content/uploads/slideshow-gallery/mejillon-9.jpg

  Coverage in pickled sauce

  

Manufacturing process

Conservas Lago Paganini is a family-run company which, since 1915, artisanally produces blue fish and mussel.

Following the premise that “poor fish does not become good in the can”, only the best raw materials are used, in optimum conditions, thus allowing us to offer the best canned products. Fish is then immersed in brine, steam cooked, and cut and packed by hand. After covering in olive oil or other sauces, it is sealed for sterilizing and canned.

The process for processing mussel is similar: selection by size, frying and subsequently packing by hand and covering in pickled sauce. Finally, it is sealed, sterilized and canned. The risk and critical point control system, designed for our production, is applied to all products, to ensure maximum quality in our canned products.