Rodrigo “Roi” Lojo, founder and soul of Roi&Co, has transformed fine canning into an art worthy of the most refined luxury. A member of the Forbes list of the 100 most creative entrepreneurs, this Arousa native has transformed a historically underrated craft into a unique gourmet experience.
The son, grandson, and great-grandson of workers in the canning industry, Roi leads a 100% artisanal company, where each can is hand-cooked following centuries-old family recipes and without industrial additives. The traceability of his products is guaranteed through blockchain technology, ensuring authenticity and transparency. His mussels from his own raft are the star, although his offerings include fish and shellfish from the Arousa Estuary, caught at their peak and with absolute respect for the environment.
An early routine for a man of the sea
Roi Lojo’s (Arousa Island, 1985) day begins before 5 a.m. This entrepreneur, described as a Galician rural Renaissance man, not only manages the Roi&Co brand but also runs two restaurants: Punta Cabalo, located in the lighthouse on his home island, and La Salada, in Villagarcía de Arousa.
His focus is on the family rafts, which are key to maintaining the quality of the preserves. In their workshop, his mother and wife cook by hand, following completely artisanal methods, without industrial processes or additives. The result: premium preserves with the freshness and flavor of the Rías Baixas sea, presented with the precision and elegance typical of fine culinary jewelry.
Seafaring roots and a passion for gastronomy
Roi grew up on an island without a bridge, where the boat was the only access to land. His family obtained the lighthouse concession and opened Punta Cabalo, elevating local cuisine to gourmet standards and transforming the perception of the region’s gastronomy.
His mother and grandmothers, workers at the cannery, instilled in him a respect for the product and the craft. Influenced by this environment, Roi founded Agua Mareira, a pioneering company that filtered estuary water to enhance the flavors of seafood and fish. This experience brought him even closer to his family roots and solidified his career as an expert in artisanal preserves, also making him a collector of select batches.
The birth of Roi&Co
In August 2020, after a casual lunch at Punta Cabalo, Roi decided to take the final step: to create a premium micro-cannery that would dignify the canning trade and offer the best preserves in the world. Strategic partners joined him: former soccer player Aitor Ocio, creative Aitor Molina, and gastronomic entrepreneur David Lecanda.
In August 2023, Roi&Co was born, with a proposal that combines tradition and modernity:
- Artisanal production in our own workshop.
- Canned mussels from our own raft, cooked within hours of harvesting.
- Fresh produce purchased from the market at midday (sardines, clams, octopus, etc.).
- Precise number of units per can and exact size.
- Use of blockchain to ensure full traceability, from the capture coordinates to the canning date.
Roi&Co product lines
The brand offers two exclusive ranges:
- Silver: select canned clams, razor clams, sea bass, mussels, octopus, and sardines.
- Hors Categorie: Larger-caliber seafood, luxuriously presented, while maintaining the essence of family recipes.
The goal is clear: to offer high-end artisanal preserves, respecting nature and preserving the excellence of each product.
Commitment to the sea and sustainability
Roi&Co will never seek mass production. Its limit lies in the nature and conservation of the Rías Baixas. Its suppliers apply sustainable methods such as bou de vara (a type of fishing method used to make seafood), purse seine fishing, and manual harvesting, guaranteeing quality without compromising the ecosystem.
Beyond gastronomy, Roi&Co honors the value of the workers, shellfish gatherers, and fishermen who have forged the richness of the Galician sea with effort and dedication. Thus, each preserve reflects not only culinary excellence, but also respect for tradition and the environment.
