Anyone know where these can be found? I have read of the specimens from Galicia sold in the tin, http://www.saveur.com/article/Our-Fav... , but the current price at the online retailer mentioned is absolutely absurd: $80 per tin.
Google led me to an article in the NY Times from '87 which mentioned a Spanish chef from a now defunct Seattle restaurant who said they could be found in the Pacific Northwest. Are the local ones sold? Can they be freely harvested somewhere?