Anchovies from Santoña in Olive Oil 40gr, Mingo
What do we find in this product?
Small-sized anchovies, anchovies from Cantabrian mouths caught on the spring coast, which guarantees us a raw material of the highest quality and, made in an artisanal way , giving each anchovy fillet the cleaning and peeling time necessary to obtain a flawless finish.
Quality from its origin to your home (Its history)
Conservas Mingo is part of a small family business group led by Anselmo Domingo Ortiz Quintana, better known as "Mingo", which gives the canning company its name. After starting at sea as a rescue diver and barnacle fisherman, over the years, he and his wife entered the hospitality sector by creating a small restaurant.
Currently they have several restaurants and have entered into the production of preserves and anchovies with Conservas Mingo based in Santoña
Its most outstanding product is the Cantabrian Anchovies in olive oil. To make this semi-preserved, they always start from bocartes caught in the Cantabrian coast during the spring, which guarantees us its perfect point of maturation. Later they are made following the most delicate artisan processes, kneading the anchovies by hand, eliminating all the thorns and achieving a perfect finish.
Properties: Eating well is delicious, healthy and makes you feel good and happy
Anchovies are rich in omega-3 , which helps lower cholesterol and plasma triglyceride levels, also increasing the fluidity of the blood, preventing thrombi and clots.
Rich in vitamins B2, B3, B6, B9 and B12, all of them with important functions. Fat-soluble vitamins such as A and D, contributing to the regeneration of tissues and skin, promoting resistance to infections, and necessary for the development of the nervous system and night vision. Vitamin D helps blood calcium levels and favors its absorption and fixation.
Minerals, magnesium and iodine.
It is the ideal format for an aperitif alone or with your partner. To share a pleasant moment with friends, or why not a little whim to enjoy at any time. The greatest dangers of anchovies are light, heat and oxygen, which is why canned formats are the most suitable for a perfect state of preservation of their properties.