We are the continuation of the family trade of "pulpeira" that our ancestors carried out in the fairs and festivals of Galicia, more than 100 years ago. We combine all the knowledge of cooking octopus in a traditional way. In 1974, a French chef, George Pralus, discovered vacuum cooking while looking for a way to cook a foie gras terrine. Pralus found that by cooking the terrine in plastic wrap it retained all of its flavour qualities, in addition to greatly reducing the product's loss of weight. Since 2014, "A Pulpeira" has combined the octopus cooking traditions of the villagers of Arcos, O Carballiño, with the method invented by George Pralus. This has developed the vacuum and steam method of cooking octopus. As the "pulpeiras" that we are, we set ourselves a mission – to cook octopus, enhancing its total flavour and quality.
We vacuum cook octopus, in its own juice.
We developed this cooking method so that the octopus cooks alone and without touching water. The octopus cooks by itself inside a bag, releasing the juice it generates, without additives, 100% natural. It cooks at low temperature, during long periods, to preserve all the flavour, colour, and scent of the octopus, while preserving its texture.
Did you know that we are pioneers in vacuum-cooking octopus in its own juice? We innovated this in 2014, while looking for the best way to cook octopus.