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Without gluten
Without gluten
The best Cantabrian anchovies... with an unexpected twist.
We only select anchovies from spring, when the anchovy arrives at its perfect fat point. We clean them one by one, by hand, in traditional salting, and refine them in oil until they reach the texture we are looking for: firm, fleshy, and delicate.
And then... comes the smoke.
A subtle, natural smoke that enhances the flavor without masking it. It's not about disguising the anchovy, but taking it to the next level. More complexity. More depth. More umami. An anchovy that not only accompanies an appetizer... it turns it into a ritual.
Perfect to enjoy alone, on warm bread with butter, or with burrata and candied tomatoes.
If you thought you had tried everything in anchovies... wait until you try this.
You don't need much for them to shine. In fact, the less, the better.
Ideas? Here are a few:
- On a warm toast with butter and lemon zest.
- With burrata and roasted cherry tomatoes.
- On top of an open piparra pepper with a drizzle of good oil.
- Or simply... alone, with a glass of white wine and silence.
It's not an anchovy to hide in a salad. It's an anchovy to show off.
ANCHOVY (Engraulis encrasicolus) (FISH) with smoke aroma, Extra virgin olive oil, sunflower oil, and salt.
Capture zone: Northwest Atlantic FAO 27
Storage mode: Store in refrigeration between 0º and 8º C
The best Cantabrian anchovies... with an unexpected twist.
We only select anchovies from spring, when the anchovy arrives at its perfect fat point. We clean them one by one, by hand, in traditional salting, and refine them in oil until they reach the texture we are looking for: firm, fleshy, and delicate.
And then... comes the smoke.
A subtle, natural smoke that enhances the flavor without masking it. It's not about disguising the anchovy, but taking it to the next level. More complexity. More depth. More umami. An anchovy that not only accompanies an appetizer... it turns it into a ritual.
Perfect to enjoy alone, on warm bread with butter, or with burrata and candied tomatoes.
If you thought you had tried everything in anchovies... wait until you try this.
You don't need much for them to shine. In fact, the less, the better.
Ideas? Here are a few:
- On a warm toast with butter and lemon zest.
- With burrata and roasted cherry tomatoes.
- On top of an open piparra pepper with a drizzle of good oil.
- Or simply... alone, with a glass of white wine and silence.
It's not an anchovy to hide in a salad. It's an anchovy to show off.
ANCHOVY (Engraulis encrasicolus) (FISH) with smoke aroma, Extra virgin olive oil, sunflower oil, and salt.
Capture zone: Northwest Atlantic FAO 27
Storage mode: Store in refrigeration between 0º and 8º C
