Anchovies in organic extra virgin olive oil
Santoña anchovies are world renowned. Angelachu anchovies are caught in spring in the Cantabrian Sea when they are at their leanest and best. They are then hand-prepared and cured in salt for 8 to 10 months using traditional techniques. When the anchovies emerge from the curing process Angelachu use fishing net to scrape off some of the salt rather than using too much salt water, thus retaining the rich flavour of the anchovy. These are packed in a high quality, flavoursome extra virgin olive oil. They come in the smaller tin - the octavillo size - the one you’re likely to be served when you order tapas in northern Spain. If you order a raçion, a sharing dish, you’ll be served the larger hansa tin. Try these anchovy fillets on buttered bread or toast. Let the toast cool first so that the butter doesn’t melt!
Origin: Spain (Santoña, Cantabria)