Cantabrian anchovy in organic extra virgin olive oil, Casa SantoñaKey features:Selected anchovies: Carefully hand-selected, our anchovies come from the purest and clearest waters, ensuring unmatched quality.
Organic Extra Virgin Olive Oil: Immerse yourself in the smooth and balanced flavor of our organic extra virgin olive oil, which enhances the intensity and freshness of the anchovies.
Artisan process: Made with artisanal methods passed down from generation to generation, our anchovies are a testament to culinary mastery and dedication to excellence.
How to enjoy them:
These Cantabrian anchovies in organic extra virgin olive oil are perfect for enhancing your dishes with their unique flavor and tender texture. Pair them with crispy toast, fresh salads, or simply enjoy them alone for an unparalleled gastronomic experience.
Ecological benefits:
By choosing these Cantabrian Anchovies in Organic Extra Virgin Olive Oil, you are also contributing to a sustainable lifestyle. Our commitment to organic production respects the environment and guarantees the freshness and purity of our products.
Technical specifications:Features: Net weight: 115 g // Drained weight: 80 g / 10 fillets.
Ingredients: Anchovies (FISH) (Engraulis Encrasicolus), sunflower oil, and salt.
Producer: Casa Santoña
Location: Guadarrama (Madrid)
Nutritional Table of Bonito del Norte (per 100g, drained)

• Energy value 192 Kcal
• Fats 6.75g
• Carbohydrates 7.44g
• Protein 25.30g
• Salt 9.10g

Allergens: may contain traces of fish
Keep refrigerated
Expiration date: 6 months after manufacturing
Made in Spain pairing: Ideal in salads and on top of crackers as an appetizer. And we can accompany it, of course, with a good white wine, Penedés, Verdejo, Alvariño, or why not a Premium cava, a vermouth, or a sparkling wine like La Mundial, all of which you will find at Made in Spain Store.

Santoña: world capital of Premium Anchovy

The fishing village of Santoña is located in the western part of Cantabria. It is known for being the hometown of Juan de la Cosa, navigator of Christopher Columbus on his voyages to America (not the comedian), for its natural treasures such as the Santoña Marshes or Berria Beach, and for its historical buildings, such as the forts of San Martín, San Carlos, or Napoleon and the church of the Virgin of the Port. However, when someone mentions its name, an immediate response arises: Bring me anchovies! Undoubtedly, this product has gained a fame that transcends the borders of Spain and can be found on the menus of the best restaurants around the world. There is not a single visitor to Santoña who leaves without taking anchovies back to their place of origin, but how are they made and how do they reach the rest of the world from Santoña if we do not visit the fishing village?
In the 19th century, when salted fish was scarce in southern Italy, some Sicilian adventurers landed in Santoña and some decided to stay, forming the main canning industry in northern Spain. They brought with them a new technique, salting, focusing mainly on the preparation of "bocarte", as anchovy is known in its place of origin. This consisted of removing the heads of the anchovies, putting them in barrels with salt, and pressing them for between four and six months, a process known as maturation.

Anchovy production process

Selection
Upon arrival at the port, the freshest fish and the most suitable size are selected, and they are purchased at the fish auctions in the fish markets.
Quality
When the fish arrives at the factory, it undergoes a quality control. If it passes, it is salted in suitable containers for quick dehydration and bleeding.
“Alla vera carne”
Once salted, the fish is beheaded and eviscerated, and it is quickly layered in plastic barrels with alternating layers of fish and