SANTOÑA ANCHOVIES 12/14 UNITS

SANTOÑA ANCHOVIES 12/14 UNITS

SANTOÑA ANCHOVIES 12/14 UNITS

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Rating: 5
No minimum order
Shipping time: 48 - 72 h
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About Maestra Santoñesa

Handcrafted anchovies from Santoña with a traditional soul and modern style.

"Santoñesa Teacher" is a gourmet brand from Santoña that produces Cantabrian anchovies in a traditional way, respecting the tradition of canning in Cantabria. Its identity combines authenticity, quality, and modern design. The brand stands out for its commitment to local products, excellence in production, and an image that merges the classic with the contemporary.

Net weight:

  • Hand-selected Santoña anchovy, artisanal production.
  • 12/14 selected fillets.
  • Ingredients: Anchovy fillet (Engraulis encrasilocus FAO 27), sea salt, and sunflower oil.

    NUTRITIONAL INFORMATION (AVERAGE VALUES PER 100G)

    Energy value: 882 kj – 212 kcal

    Fats: 13.1 g of which saturated: 1.4 g

    Carbohydrates: 0.4 g of which sugars: 0.1 g

    Protein: 23.0 g

    Salt: 9.5 g

  • Weight: net 80 gr/ drained 43 gr
  • Fishing method: purse seine and lift nets.
  • Captured: FAO27 NORTHEAST ATLANTIC SUB VIII

Store at temperatures below 7ºC, once opened keep at temperatures below +5ºC.
Important: orders placed on Thursdays and Fridays will be delivered the following week.

More information

Net weight:

  • Hand-selected Santoña anchovy, artisanal production.
  • 12/14 selected fillets.
  • Ingredients: Anchovy fillet (Engraulis encrasilocus FAO 27), sea salt, and sunflower oil.

    NUTRITIONAL INFORMATION (AVERAGE VALUES PER 100G)

    Energy value: 882 kj – 212 kcal

    Fats: 13.1 g of which saturated: 1.4 g

    Carbohydrates: 0.4 g of which sugars: 0.1 g

    Protein: 23.0 g

    Salt: 9.5 g

  • Weight: net 80 gr/ drained 43 gr
  • Fishing method: purse seine and lift nets.
  • Captured: FAO27 NORTHEAST ATLANTIC SUB VIII

Store at temperatures below 7ºC, once opened keep at temperatures below +5ºC.
Important: orders placed on Thursdays and Fridays will be delivered the following week.

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