Herpac was founded in 1986 by the Pacheco brothers. After many years working in their small fish shop in Barbate, and thanks to the good name achieved, Francisco and Diego decided to start marketing mojama, drying it by hand with no other elements than the sun and the wind, in their establishment in the street Hermanos Romero Abreu. Today they have central facilities of 8,500 square meters, three of their own stores and fifty employees, and are present in ten countries. From the cool seas near Cadiz come these delicious Caballa fillets. These small mackerel are filleted by hand and prepared in olive oil. The result is a delicate, flaky fish with a mild flavour. Serve on toast or with a salad. Canned seafood in Spain is considered a delicacy, and Herpac takes great care to preserve the flavour and texture of fresh mackerel. Each fillet is carefully packed and prepared to ensure that it is not overcooked or damaged. The result is a fish that restaurants across Spain feature as a sought-after delicacy.
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