PULPO EN TABLA AND OCTOPUS DELICATESSEN are our two brands.
The first refers to one of the 7 gastronomic delights of Spain, the “pulpo á feira”, which offer already prepared in a kit, consisting of the original plate of wood, the slices of octopus already cooked in its juice and all the ingredients to dress as you pleasure (olive oil of the recognized brand OLEI, Vera paprika and salt). All this assembled by hand and which gives as a result a high quality product.
OCTOPUS DELICATESSEN is the mark of our octopus cooked in its own juice that we offer in skin trays, both in slice as tentacles. A delight to the palate.
Galician octopus was born with the intention of carrying our octopus with Galician DNA to the entire world, hence is why we decided to choose a name in English to be more global. We are speaking of a young and dynamic company that began in July 2015 releasing the pre-cooked dish of Galician octopus, under the brand name PULPO EN TABLA, after an exhaustive market study and months of development of the project before its launch.
Once in the market and watching the requirements and demands of our first customers, we took a step further and we present our packaging of boiled octopus refrigerated with long shelf life, for already currently being able to offer octopus from the capture areas and direct to large consumers. All this thanks to agreements with ship owners operating in Dakhla, Agadir and Yucatan Peninsula.
Our commitment is to the seriousness and innovation and our philosophy to always comply with the customer.
Our products are elaborated by combining the latest technology in packaging with a traditional cooking using the own juice of octopus, which allows us to offer products of the highest quality at highly competitive prices, thus fulfilling our objective of efficiency and effectiveness.
Following the philosophy that has inspired us from the beginning without losing “the essence of what is traditional”, all our products are manufactured with the most rigorous quality controls so that the point of ideal cooking, that which defines its degree of texture and hardness , is a faithful reflection of that can be tasted in the “pulpeiras” of Galicia, place of reference in Spain when we talk of eating octopus.