Consorcio | Gold Series Cantabrian Santona Anchovy in Olive Oil

What makes these Anchovies so Good???

First and foremost the fish! The anchovies from the Cantabrian Sea are known to be the absolute number one in the world and the small seafaring town of Santona in the North of Spain is known as the cradle of canned anchovies

The ridiculously talented, nimble-fingered, all-female team, bone by bone, hand fillets and prepares each beautiful anchovy. The process is so rigorous and specific, so difficult to teach, that seasonal staff are never hired or outsourced. The anchovy that enters through their door leaves it only when they have turned it into the delicacy that it is destined to be.

Each fillet is aged in salt. Long maturation removes all the water and fat, resulting in a super intense umami flavour and unctuous meaty texture

We recommend taking them out of the fridge two hours before eating, kneel as if in church and praise the Anchovy God that brought these exquisite morsels before you. Devour. 

Ingredients :Anchovies( Engraulis encrasicolus) , Olive Oil and salt, semipreserve- keep cool between 5 and 12 degrees celcius. Once open, refrigerate and consume within 2 days of opening

net weight 74g, drained weight 50g