By hand
100 fillets
Santoña
Every fillet cleaned and laid by hand.
In one 550 g foodservice tin.
The home of the Cantabrian anchovy.
OUR STORY
Patience, salt and skilled hands
In Santoña, anchovies from the Cantabrian Sea are cured in salt for months, then cleaned and filleted by hand, one at a time, before being laid in olive oil.
The result is a firm, meaty fillet with a deep flavour and a clean finish: rich, never too salty, and good enough to eat on its own.
WHAT WE BRING
Anchovies in olive oil
Hand-filleted Cantabrian anchovies, rich and firm. The star of the range.
Boquerones
White anchovies marinated in wine vinegar: fresh, bright and made for tapas.
Bulk fillets
Anchovy fillets in larger quantities for busy kitchens and pintxo bars.
FORMATS & SERVING
From the kitchen to the shelf
For kitchens
550 g tin with 100 hand-laid gourmet fillets, and 8 kg buckets.
For delis & retail
Small tins and gift boxes.
Anchovy on pan con tomate
Toast good bread, rub it with ripe tomato and a little garlic, add olive oil and salt. Lay two Angelachu fillets on top. Nothing else needed.