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 we 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 hot buttered bread, or with burrata and candied tomatoes. If you thought you had already tried everything in anchovies... wait until you try this. Description You don't need much for them to shine. In fact, the less, the better. Ideas? Here are a few: - On a hot toast with butter and lemon zest. - With burrata and roasted cherry tomatoes. - On top of an open piparra and 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. Ingredients ANCHOVY (Engraulis encrasicolus) (FISH) with smoke aroma, extra virgin olive oil, sunflower oil, and salt. Fishing Zone: Northwest Atlantic FAO 27 Storage: Store in refrigeration between 0º and 8º C.