A PRODUCT WITH A UNIQUE AND POWERFUL TASTE THAT REMINDS US OF THE RICHNESS OF OUR TERROIRS
Fishing period from February to March,
then from September to November
Our cockles are hand-fished on the French coast and then passed on to our supplier, who transports them to our processing workshop. Traditional cockle fishing means cockles are a very sustainable resource. The provenance of our cockles gives their juice and meat unparalleled flavour qualities.
Once they have arrived, our cockles are carefully cleaned and then distributed in small quantities in crates. They are then immersed in pools where the water is oxygenated and disinfected and maintained at a controlled temperature. This procedure enables us to obtain a perfectly purified cockle with no sand in it. Our expertise with a high pressure process allows us to open the cockles, without changing the texture and keeping all of the juice inside the meat.