Cantabrian conservas · Santoña, Cantabria
Anchovies and conserves
from Santoña
Cantabrian anchovies cured for 12 months, used by Joan Roca in a recipe for the Sustainable Gastronomy project by El Celler de Can Roca and BBVA. Cold-smoked sardines. Red prawn carpaccio used in the tapa that won the Best Tapas Concept award in 2017.
Cantabrian Anchovies
Cantabrian Gold Anchovy — 12 months curing
Cantabrian anchovy salt-cured for twelve months. Melting texture, clean and deep flavour. No additives, no accelerators.
The same anchovy used by Joan Roca ★★★ in the Sustainable Gastronomy project with BBVA.
Cold-smoked sardine
XL Sardine
cold-smoked
Extra-large Cantabrian sardine. Cold-smoked with beech wood at a maximum temperature of 28°C to preserve all its organoleptic properties intact.
Cold-smoke process: smoky aroma present, sashimi-like texture, no residual cooking.
Carpaccio · Basque Gilda
Red Prawn Carpaccio and Basque Gilda
Red Prawn Carpaccio from Carboneras. Used by Jonathan Grandy in the tapa that won the Best Tapas Concept award in 2017. Thin slices of Mediterranean red prawn, ready to serve as a starter with high perceived value.
Basque Gilda — arbequina olive, Cantabrian anchovy and Basque piparra pepper. The original pintxo from 1940s San Sebastián. Ready to serve.
External endorsement
Joan Roca ★★★
chooses the Santoña anchovy
The chef of Can Roca ★★★ chooses the Aquí Santoña anchovy for his Sustainable Gastronomy project with BBVA.
B2B Distribution
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Direct distribution for restaurants and delicatessens in the Netherlands. No intermediaries.
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