"We only use anchovies from the Cantabrian Sea. We marinate them in a perfect blend of vinegar and white wine."

Packed in olive oil with garlic and parsley, keeping the nuances of the fish intact, with an “al dente” texture and an unbeatable flavor.

Serving suggestions- Take a tip from the Spanish, and serve them tapas style, laid out  with crusty bread and olives, along with a drizzle of your favorite olive oil or stirred into a tomato sauce to add a bold, briny flavor.

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