The anchovy fillets in extra virgin olive oil from Chabuca are truly a gastronomic treasure. These anchovies, from the species Engraulis Encrasicolus, are renowned for their flavor and high quality. They are artisanally caught along the Cantabrian coast during March, April, and May and undergo a careful curing process that respects a maturation period of 10 to 15 months. Made in Santoña, Cantabria, they are packed in extra virgin olive oil, giving them exceptional texture and flavor. With 14 to 16 fillets, they are ideal for enjoying in salads, with crackers, or as tapas. It is recommended to pair them with a white wine, such as Albariño, which perfectly complements their intense flavor. For storage, they should be kept in the refrigerator between 5°C and 12°C and consumed preferably within 24 hours once opened. These anchovies are a fine example of Spain's rich culinary tradition.