Canning - Import export

SURFACE FINISH. APPROVED FINISHES EN 10202 Bright, Fine stone, Stone, Silver, Matt COATING. PRECISE VALUES FOR TIN COATINGS EN 10202 HICKNESS TOLERANCES Thickness tolerances and edge reduction according to EN 10202 The thickness of the material must meet the following requirements: a) Deviation from the agreed thickness, measured on the centre line of the strip, must not exceed ± 5%. b) Deviation from the agreed thickness, measured at any point at a distance of no less than 6 mm from the sheared edge, must be between +5% and -8%. WIDTH TOLERANCES Other, closer dimensional tolerances are possible under a commercial agreement. EDGE CAMBER TOLERANCES Tolerances for edge bending under commercial agreement.

SURFACE FINISH. APPROVED FINISHES EN 10202 Bright, Fine stone, Stone, Silver, Matt COATING. PRECISE VALUES FOR TIN COATINGS EN 10202 HICKNESS TOLERANCES Thickness tolerances and edge reduction according to EN 10202 The thickness of the material must meet the following requirements: a) Deviation from the agreed thickness, measured on the centre line of the strip, must not exceed ± 5%. b) Deviation from the agreed thickness, measured at any point at a distance of no less than 6 mm from the sheared edge, must be between +5% and -8%. WIDTH TOLERANCES Other, closer dimensional tolerances are possible under a commercial agreement. EDGE CAMBER TOLERANCES Tolerances for edge bending under commercial agreement.

At PACS we have a wide range of aluminium containers (different shapes and diameters) for your projects. Together we design and manufacture the best solution according to the desired content and the gas required: Liquefied gas or compressed air (Bag on Valve). Available capacity: • 50 ML • 75 ML • 100 ML • 125 ML • 150 ML • 200 ML • 250 ML Our team is at your disposal to advise you and accompany you in the design, selection and development of unique and functional products, adapted to your requirements.

Pepus white tuna is meticulously elaborated with the best parts of the fish and, later, it is canned in olive or vegetable oil.

Potatoes are collected and are firmly selected in Soria’s fields (Spain). Later, they are subjected to a traditional process of peeling and cutting. Finally, they are fried using olive oil and with low salt.

The artichoke is harvested between the months of February and May. It comes from the Murcian garden, it pairs very well with anchovies and salad.

The Espinaler razor clam is marisqueda in pure waters, at its optimum moment, in order to preserve all its properties. It is a product highly appreciated for its quality and texture. This product has been seafood, processed and packaged without interruption to preserve freshness and flavour. Special care has been taken in cleaning it, to remove sand.

The Bonito del Norte is caught in the Cantabrian Sea between the months of June to October with selective fishing gear, one by one, with hooks. It is characterized by its white and tender meat, smooth flavor and juicy texture. It is canned and covered with a mild pickled sauce. It does not contain gluten. Food suitable for celiacs.

Pepus white tuna is meticulously elaborated with the best parts of the fish and, later, it is canned in olive oil.

The Bonito del Norte is caught in the Cantabrian Sea between the months of June to October with selective fishing gear, one by one, with hooks. It is characterized by its white and tender meat, smooth flavor and juicy texture. It is canned and covered with a olive oil. It does not contain gluten. Food suitable for celiacs.

Bonito is made with fish caught in the summer months when large groups approach the Cantabrian Sea. It is characterized by its white and tender meat and juicy texture. The 100% natural product is cooked and olive oil and salt are added, or pickled sauce.

The Bonito is fished in the Cantabrian Sea, after cooking the most valued part of the Bonito, with a honeyed texture and great flavor, virgin olive oil and salt are added, a natural product made from a high quality blue fish and numerous properties for health.

The Bonito is fished in the Cantabrian Sea, after cooking the most valued part of the Bonito, with a honeyed texture and great flavor, virgin olive oil and salt are added, a natural product made from a high quality blue fish and numerous properties for health.

Pepus light tuna belly is made with the best part of the fish. It is canned with care and bathed in olive oil.

This is an authentic marine’s pleasure. The anchovy remains in salting and is thoroughly cleaned. Then, it is dehydrated by centrifugation to obtain the correct humidity level and is packed in brine.

This is an authentic marine’s pleasure. The anchovy remains in salting and is thoroughly cleaned. Then, it is dehydrated by centrifugation to obtain the correct humidity level and is packed in brine.

Pepus heart is selected from the best artichokes, before cooking and packing carefully in jars.

Confit duck thigh that preserves all the virtues of traditional products.

Confit duck thigh that preserves all the virtues of traditional products.

Duck fatty liver, 30% pieces of duck foie gras 1Kg round can.

Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.

Asparagus comes from the Navarra garden. From its collection, it is made quickly so that it maintains the unique flavor that characterizes it. It is carefully selected and skin removed for a smooth, fiber-free texture.

Asparagus comes from the Navarra garden. From its collection, it is made quickly so that it maintains the unique flavour that characterizes it. It is carefully selected and skin removed for a smooth, fibre-free texture.

Asparagus comes from the Navarra garden. From its collection, it is made quickly so that it maintains the unique flavour that characterizes it. It is carefully selected and skin removed for a smooth, fibre-free texture.

Pepus asparagus is picked up and cooked slowly before being carefully packed in jars.

The artichoke is harvested between the months of February and May. It comes from the Murcian garden, it pairs very well with anchovies and salad.