Anchovies Extra Large 55 steaks. Ana Maria


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Ana María's Extra Large Anchovies 55 fillets are ideal to surprise friends at lunch or dinner due to their distinctive extra large size and authentic flavor.

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Extra Large Anchovies 55 fillets. Ana María, extra large and large format, are ideal to surprise friends and family with a delicatessen.

What do we find in this can of Ana María's Extra Large Anchovies?

In these extra large anchovies we find distinctively larger anchovies made in Santoña with Cantabrian mouth, perfect to accompany large gatherings or large uses.

  • Extra large anchovies 50-55 fillets
  • Cantabrian mouthful
  • Olive oil

About Ana María's Extra Large Anchovies 55 fillets

Considering Ana María's 00 anchovies, these anchovies in a tub represent the good work in the detailed elaboration of the anchovy, selecting the largest ones, which contain this format.

As with the 550gr can, this format is intended for a large number of diners, since it is ideal that they be finished the same day this tub is opened.

Anchovies are rich in omega-3, which helps to 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.

Conservera Ana Maria

Conservas Ana María is a family business created in 1997 in Santoña (Cantabria) Spain, whose symbols that characterize it are: Tradition and Quality .

Since its inception, its production has been centered on the CRAFTSMANSHIP of Cantabrian Anchovies , taking special care of quality. Its Gold Series Anchovy is the highest quality of all, which you can buy here at Anchoasdeluxe.

Currently, in addition to being able to buy Cantabrian Anchovies made in Santoña, they will be able to find other sea products thanks to the fact that they have expanded their production with another range of products, such as Canned Tuna from the North, Ventresca ...

Tradition of Anchovies in Olive Oil

Among the first Italian salting producers to come to Santoña, one name must stand out: Giovanni Vella Scaliota. Vella had arrived in Santoña sent by the prestigious Neapolitan firm Angelo Parodi, dedicating himself to the salatori profession (saladores). His merit was to invent the fillets of anchovies in oil, The salted anchovy had to be cleaned at the time of consumption (as it is still done now) and once prepared, take it natural or with a little butter to soften its salty taste like it used to be served in Italy.

Signore Vella, began to be obsessed with the idea of carrying out these tasks in the factory and canning the anchovy to sell it to the consumer directly, for this he began to carry out the entire process in the factory: cleaning the salting and then forming two strips or fillets, removing the central spine and canning the strips in cans, using melted butter as a topping.

The price of butter was too expensive, so it was replaced by olive oil, giving rise to the anchovies that we all know.

How to taste Anchovies in Olive Oil?

When the salt and oil are cold they tend to solidify, and that is why you have to remove the can from the refrigerator about 20 minutes before so that it reaches room temperature and dissolves, and you can enjoy all the flavor and the quality of the anchovies.

 
Data sheet
Source BocarteEngraulis Encarsicholus (anchoa del cantábrico)
Location of the cannerySantoña (Cantabria) Spain
DevelopmentTraditional
Diners8/10 Diners
Fillets50/55 anchovy Fillets
Size of the AnchovyExtra Large
OilOlive
FormatTray

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