Cantabrian conservas · Santoña, Cantabria

Anchovies and conserves
from Santoña

Cantabrian anchovy cured 12 months, endorsed by Joan Roca ★★★. Cold-smoked sardine. Red prawn carpaccio — World Tapas Champion 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

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 from Carboneras — World Tapas Champion 2017. Sliced Mediterranean red prawn, ready to serve as a high-value starter.

Basque Gilda — arbequina olive, Cantabrian anchovy and Basque piparra pepper. The original pintxo from 1940s San Sebastián. Ready to serve.

External endorsement

The chef of Can Roca ★★★ chooses the Aquí Santoña anchovy for his Sustainable Gastronomy project with BBVA.

B2B Distribution

Direct distribution for restaurants and delicatessens in the Netherlands. No intermediaries.