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It's been a long time since you tried something like this.
Tasty, healthy, original. And they look amazing on the plate.
If you want to surprise your guests, this product is what you are looking for.
If you fancy something fine and elegant, too.
8 Cantabrian anchovies per pack.
Each anchovy is a work of precision and care. Caught in the Cantabrian Sea and butterflied, they begin their journey with a freezing process to ensure safety and texture.
Then, they are awakened in a mild brine that hydrates them and prepares them for what's to come:
A day in the chamber.
Smoked in cold to allow the aroma to penetrate without cooking the meat.
Another day in the chamber, resting.
The central and lateral bones are removed by hand.
And they are vacuum packed, ready to excite you.
The result is a juicy, elegant, and full of nuances bite, where the smoke embraces the sea flavor without stealing the show.
Perfect for a toast with butter, an appetizer with pickles, or as the star of any table that wants to stimulate the senses.
Ingredients: ANCHOVY (FISH), sugar, salt, and smoke.
Scientific name: Engraulis encrasicolus
Allergens: contains FISH.
Production method: Extractive fishing. Fishing technique: Purse seine. Capture zone: Northeast Atlantic, FAO 27. Subzone VII Bay of Biscay. Subdivision VIIIc South Bay of Biscay. Conservation method: between 0ºC and 5ºC.
It's been a long time since you tried something like this.
Tasty, healthy, original. And they look amazing on the plate.
If you want to surprise your guests, this product is what you are looking for.
If you fancy something fine and elegant, too.
8 Cantabrian anchovies per pack.
Each anchovy is a work of precision and care. Caught in the Cantabrian Sea and butterflied, they begin their journey with a freezing process to ensure safety and texture.
Then, they are awakened in a mild brine that hydrates them and prepares them for what's to come:
A day in the chamber.
Smoked in cold to allow the aroma to penetrate without cooking the meat.
Another day in the chamber, resting.
The central and lateral bones are removed by hand.
And they are vacuum packed, ready to excite you.
The result is a juicy, elegant, and full of nuances bite, where the smoke embraces the sea flavor without stealing the show.
Perfect for a toast with butter, an appetizer with pickles, or as the star of any table that wants to stimulate the senses.
Ingredients: ANCHOVY (FISH), sugar, salt, and smoke.
Scientific name: Engraulis encrasicolus
Allergens: contains FISH.
Production method: Extractive fishing. Fishing technique: Purse seine. Capture zone: Northeast Atlantic, FAO 27. Subzone VII Bay of Biscay. Subdivision VIIIc South Bay of Biscay. Conservation method: between 0ºC and 5ºC.
