Anchovies from Santoña High Restoration Light in Salt, 12-14 Fillets, MARevilla
What do we find in this product?
Anchovies elaborated with a salting that varies between 12-14 months of curing obtaining a tender anchovy with a perfect maturation. They are large-sized anchovies, clean of thorns and with a lower salt point when subjected to a greater cleaning.
- Large anchovies
- Low in salt
- 12-14 steaks
- Cantabrian mouthful
- Tasty, nice
- Awards: Best anchovy 2018 at the Santoña fair. 1 stars Great Taste 2019
"We are not the first, but we want to be the best"
This cannery is a young cannery since it was created in 2013 with the illusion of recovering the family and artisan tradition. Its anchovies are made only with the Cantabrian mouthful of the spring coast, the best quality, in an artisanal way, following tradition, and taking care of every detail of the production process, by means of the individual hand rubbing of each fillet.
Despite being on the market for a short time, its quality has already been recognized with awards such as the best anchovy of the Santoña fair 2018 and the great taste 2018.
The brand is named after the president of Cantabria Miguel Ángel Revilla, who has given his name to the brand in exchange for 2% of sales going to "La Cocina Económica de Santander."
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.
Description of the container
It is the ideal format for an aperitif. Perfect to enjoy at any time alone or accompanied and recover the flavors of always. 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.