Herpac

From the Atlantic town of Barbate in Cádiz, Herpac represents a very different side of Spanish conservas. Founded in 1986 by brothers Francisco and Diego Pacheco, the family business grew from a small fish shop into a specialist producer of salazones, conservas and traditional smoked seafood. Today, the third generation is becoming involved in the family business, which exports to numerous international markets.

The company's location beside the Strait of Gibraltar is central to its identity. Herpac continues to use traditional methods including natural drying, salt curing and smoking, with the Atlantic winds of the Strait contributing to the distinctive character of its products. Alongside mojama, the range includes red tuna, tuna belly, mackerel, sardines, melva and other Spanish seafood conservas.

Herpac is also closely connected with the ancient tradition of almadraba, the traditional trap-fishing method used to catch Atlantic bluefin tuna as they migrate through the Strait of Gibraltar. The combination of exceptional tuna, traditional processing and the distinctive food culture of Cádiz makes Herpac particularly interesting for anyone exploring Spanish tuna conservas

.For Something Fishy, Herpac brings the flavours of Andalusia, Barbate and the Strait of Gibraltar into the conservas cupboard.